한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제27권3호
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- Pages.215-222
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- 1994
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
강릉지방의 오징어 식해 개발에 관한 연구 -1. 숙성온도 및 기간에 따른 성분변화-
The Development of Squid(Todarodes pacificus) Sik-hae in Kang-Nung District -1. The Effects of Fermentation Temperatures and Periods on the Properties of Squid Sik-hae-
- KIM Sang-Moo (Department of Fisheries Resources Development, Kangnung National University) ;
- JEONG In-Hak (Department of Fisheries Resources Development, Kangnung National University) ;
- CHO Young-Je (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1994.05.01
초록
본 연구는 강릉지역에 향토식품으로만 명맥을 유지하고 있는 오징어 식해를 제조하여 숙성온도 및 숙성기간을 달리하였을 경우의 여러가지 화학적인 변화를 실험하였으며 그 결과를 요약하면 다음과 같다. 숙성기간동안 일반성분 및 염도의 변화는 거의 없었으며, 단지 조단백은 숙성기간이 증가함에 따라 다소 감소하는 경향을 나타내었다. pH는
Kang-Nung sik-hae is a traditional Korean fermented fish product which has remained in existence in Kang-Nung district. In order to preserve the traditional culture of Kang-Nung sik-hae and develop it as a commercial product, the property changes of sik-hae were investigated at different fermentation temperatures and periods. The chemical changes during the fermentation of squid(Todarodes pacificus) sik-hae were studied at different fermentation temperatures and periods. The amounts of proximate compositions and salinity did not change significantly at all fermentation temperatures and periods. The value of pH decreased with increasing storage period at all fermentation temperatures except at
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