Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on Quality Characteristics of Traditional Kyungsangdo Myungtae (Alaska pollack) sikhae

경상도 전통 마른 명태 식해의 품질특성

  • Koo, Tae-Ho (Department of Food science and Technolegy, Yeungnam University) ;
  • Kim, Sung (Department of Food science and Technolegy, Yeungnam University) ;
  • Choi, Hee-Jin (Department of Food science and Technology, Yeungnam University) ;
  • Seung, Tae-Su (Divison of Food Science, Changwon Junior College) ;
  • Choi, Cheong (Department of Food science and Technolegy, Yeungnam University)
  • 구태호 (영남대학교 생물산업공학부) ;
  • 김성 (영남대학교 생물산업공학부) ;
  • 최희진 (영남대학교 생물산업공학부) ;
  • 성태수 (창원전문대학 식품영양과) ;
  • 최청 (영남대학교 생물산업공학부)
  • Published : 2002.07.31
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Abstract

The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungtae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.

Keywords

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