Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 4
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- Pages.405-412
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Quality Characteristics of Squid Sikhae by Preparation Method and Fermentation Conditions
오징어 식해의 제조 방법에 따른 품질 특성
- Lee Ye-Kyung (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu) ;
- Park Bum-Do (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu) ;
- Kim Soon-Dong (Dept. of Food Science and Technology, Food Industrial Technology, Catholic University of Daegu)
- Published : 2005.08.01
Abstract
Quality characteristics of squid-sikhae prepared by four different methods(SHM: sikhae method, SHM-LA; sikhae method added with L plantarum, MM; mixed method of sikhae method and salting method, MM-LA; MM method added with L plantarum) were investigated during fermentation at