Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 27 Issue 3
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- Pages.223-231
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- 1994
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
The Development of Squid(Todarodes pacificus) Sik-hae in Kang-Nung District -2. The Effects of Fermentation Temperatures and Periods on Chemical and Microbial Changes, and the Partial Purification of Pretense-
강릉지방의 오징어 식해 개발에 관한 연구 -2. 숙성온도 및 기간에 따른 화학적 변화, 미생물 변화 및 단백질 분해 효소의 정제-
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KIM Sang-Moo
(Department of Fisheries Resources Development, Kangnung National University) ;
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CHO Young-Je
(Department of Food Science and Technology, National Fisheries University of Pusan) ;
- LEE Keun-Tai (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1994.05.01
Abstract
In order to develop the squid(Todarodes pacificus) sik-hae, the changes of TBA, fatty acids, free amino acids, and the number of microflora fermented at different fermentation temperatures and periods were determined. In addition, pretense from squid sik-hae was partially purified. The number of TBA was the highest after 5-day storage and decreased after that, and lipid oxidation was the highest at
오징어 식해 개발을 위하여 식해 숙성시 숙성온도 및 기간에 따른 TBA, fatty acids, free amino acids 및 미생물의 변화와 단백질 분해효소의 정제 실험을 요약하면 다음과 같다. TBA 값은 각 온도에서 숙성 5일만에 최고치를 나타내었다가 감소하였으며 숙성온도
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