Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Development of Black Edged Sculpin Gymnocanthus herzensteini Sik-hae

대구횟대(Gymnocanthus herzensteini)를 이용한 식해 개발

  • Cho, Won-Il (Department of Marine Food Science and Technology, Gangneung-Wonju National University) ;
  • Kim, Sang-Moo (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
  • 조원일 (강릉원주대학교 해양식품공학과) ;
  • 김상무 (강릉원주대학교 해양식품공학과)
  • Received : 2012.03.08
  • Accepted : 2012.08.03
  • Published : 2012.08.31
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Abstract

Sik-hae is traditional Korean fermented seafood manufactured by mixing ingredients such as fish, radish, garlic, pepper, etc. To facilitate utilization of the black-edged sculpin Gymnocanthus herzensteini, which is an abundant unusable fish caught in the East Sea, sculpin sik-hae was developed for commercialization as a low-salt fermented food. There was no significant change in the proximate composition of the sculpin sik-hae during storage. The pH of the sculpin sik-hae decreased, whereas the acidity, amino-N, and volatile basic nitrogen contents increased as fermentation progressed. The number of microflora increased gradually up to 14 days of fermentation and then decreased. Based on a sensory evaluation, sculpin sik-hae stored at $-1^{\circ}C$ was superior to that stored at $5^{\circ}C$. Therefore, sculpin sik-hae can be commercialized as a new fermented seafood.

Keywords

References

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