Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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The Changes of Non-Volatile Organic Acids in Low Salt Fermented Squid Affected by Adding to Squid Ink

오징어 먹즙 첨가에 따른 저염 오징어 젓갈의 비휘발성 유기산 변화

  • Oh, Sung-Cheon (Food Technical Research Institute, Daewon Science College) ;
  • Cho, Jung-Soon (Dept. of Food and Nutrition, Myongji University)
  • 오성천 (대원과학대학 식품기술연구소) ;
  • 조정순 (명지대학교 식품영양학과)
  • Published : 2003.03.31
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Abstract

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10$^{\cric}C$ for 6 weeks and at 20$^{\cric}C$ for 28 days. The effect of the squid ink on the non-volatile organic acids of low salt fermented squid were investigated. The results are as follows; The non-volatile organic acid in the salt fermented squid without addition of the squid ink was examined and the result showed that lactic and acetic acids were the major organic acids even if very small amount of citric and oxalic acids were detected. In the squid ink added to the low salt fermented squid, total quantity of non-volatile organic acid in the latter part of the ripening was lower than no treatment groups.

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References

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