한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제45권6호
  • /
  • Pages.627-634
  • /
  • 2012
  • /
  • 0374-8111(pISSN)
  • /
  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
권호 표지
DOI QR코드

DOI QR Code

오징어(Todarodes paxificus) 식해의 제조시 발효 온도 및 염도의 최적화 공정 개발

Optimal Processing Conditions of Fermentation Temperature and Sea Salt Concentration for Preparing Squid Todarodes paxificus Sikhae

  • 한대원 (강릉원주대학교 식품과학과) ;
  • 김소라 (강릉원주대학교 식품과학과) ;
  • 임미진 (강릉원주대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉원주대학교 동해안해양생물자원연구센터)
  • Han, Dae-Won (Department of Food Science, Gangneung-Wonju National University) ;
  • Kim, So-Ra (Department of Food Science, Gangneung-Wonju National University) ;
  • Im, Mi-Jin (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University) ;
  • Cho, Soon-Yeong (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University)
  • 투고 : 2012.11.20
  • 심사 : 2012.12.05
  • 발행 : 2012.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

키워드

참고문헌

  1. Arnold H and Brown D. 1978. Histamine toxicity from fish products. Adv Food Res 24, 113-154. https://doi.org/10.1016/S0065-2628(08)60157-3
  2. Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Woo MY. 2004. Studies on taste compounds in Alaska Pollack sikhae during fementation. J Korean Soc Food Sci Nutr 33, 1512-1515.
  3. Cho WI and Kim SM. 2012. The Biofunctional Activities and Shelf-life of Low-salt Squid Sikhae. Korean J Food Sci Technol, 61-68. https://doi.org/10.9721/KJFST.2012.44.1.061
  4. Choi C, Lee HD and Choi HJ. 2001. A study on quality characteristics and establishment of fermentation process for traditional Kyungsando squid sikhe. Korean J Dietary Culture 16, 118-127.
  5. Hwang SH and Youn KS. 2008. Stability and quality characteristics of squid liver oil during refining process. Food Eng Prog 12, 284-288.
  6. Kim SM, Back OD and Lee KT. 1994. The development of squid (Todarodes pacificus) sikhae in the Kangnung district: 4 The effects of red pepper and grain contents on the properties of squid sikhae. Bull Korean Fish Soc 27, 366-372.
  7. Kim YM, Jeong YM and Hong JH. 1993. Processing conditions for low-salted squid Jeotkal. Bull Korean Fish Soc 26, 312-320.
  8. Keskinel A, Ayres JC and Hnyer HE. 1964. Determination of oxidative changes of meats by the 2-thiobarbituric acid method. J Food Tech 18, 223-228.
  9. Lee YK, Shin MS, Jhong DY, Hong YH and Lim HS. 1989. Changes of Kimchis Contained Different Garlic Contnents During Fermentantion. J Korean Soc Food Sci 21, 68-74.
  10. Park JH and Kim SM. 2002. Property changes of the saltseasoned and fermented the broken roes of Alaska pollock stuffed into cellulose casing. Korean J Food Sci Technol 34, 220-224.
  11. Park SM, Park CK, Lee KT and Kim SM. 1998. Changes in taste compound of low salt fermented pollack tripe during controlled freezing point aging. Korean J Food Sci Technol 30, 49-53.
  12. Song HN, Lee DG, Han SW, Yoon HK and Hwang IK. 2005. Quality change of salted and semidried mackerel fillets by UV treatment during refrigerated storage. Kor J Food Cook Sci 21, 662-668.
  13. Takahashi T. 1935. Distribution of trimethylamine oxide in the piscine and molluscan musle. Bull Jap Soc Sci Fish 41, 91.

피인용 문헌

  1. Optimal Fermentation Conditions (Temperature and Salt Concentration) for Preparing Flounder Verasper moseri Jordan et Gilberu Sikhae vol.46, pp.6, 2013, https://doi.org/10.5657/KFAS.2013.0689