한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제46권6호
  • /
  • Pages.689-695
  • /
  • 2013
  • /
  • 0374-8111(pISSN)
  • /
  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
권호 표지
DOI QR코드

DOI QR Code

가자미(Verasper moseri Jordan et Gilberu)식해의 최적 발효 조건(온도 및 염도)

Optimal Fermentation Conditions (Temperature and Salt Concentration) for Preparing Flounder Verasper moseri Jordan et Gilberu Sikhae

  • 한대원 (강릉원주대학교 동해안해양생물자원연구센터) ;
  • 한호준 (강릉원주대학교 식품과학과) ;
  • 김덕기 (강릉원주대학교 식품과학과) ;
  • 임미진 (강릉원주대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉원주대학교 식품가공유통학과)
  • Han, Dae-Won (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University) ;
  • Han, Ho-Jun (Department of Food Science, Gangneung-Wonju National University) ;
  • Kim, Deok-Gi (Department of Food Science, Gangneung-Wonju National University) ;
  • Im, Mi-Jin (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University) ;
  • Cho, Soon-Yeong (Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • 투고 : 2013.09.24
  • 심사 : 2013.10.21
  • 발행 : 2013.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Flounder Verasper moseri Jordan et Gilberu sikhae is a traditional salt-fermented food in Korea. We investigated the optimal processing conditions for desirable quality-controlled flounder sikhae by analyzing the physiochemical properties, microbiological species, and organoleptic properties. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhae of acceptable quality were $10^{\circ}C$, 4%, and 14 days, respectively. The amino-N and volatile basic nitrogen (VBN) contents of rhe acceptable quality flounder sikhae were 243.65 mg/100 g and 44.25 mg/100 g, respectively.

키워드

참고문헌

  1. Arnold H and Brown D. 1978. Histamine toxicity from fishproducts. Adv Food Res, 113-154.
  2. Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Woo MY. 2004. Studies on taste compounds in alaska pollack sikhae during fermentation. J Korean Soc Food Sci Nutr, 1512-1515. https://doi.org/10.3746/jkfn.2004.33.9.1515
  3. Cho SY, Han DW, Kim SR and Im MJ. 2012. Optimal process­ing onditions of fermentation temperature and sea salt con­centration for preparing squid Todarodes paxificus sikhae. Kor J Fish Aquat Sci 46, 640-647.
  4. 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
  5. Cho SY, Kim SR, Im MJ and Han DW. 2012. Optimal Pro­cessing Conditions of Fermentation Temperature and Sea Salt Concentration for Preparing Squid Todarodes paxifi­cus Sikhae. Kor Fish Aquat Sci 46, 627-634. http://dx.doi. org/10.5657/KFAS.2012.0627.
  6. 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 , 118-127.
  7. Hwang SH and Youn KS. 2008. Stability and quality charac­teristics of squid liver oil during refining process. Food Eng Prog, 284-288.
  8. 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, 366-372.
  9. Kim SM, Jeong IH and Cho YJ. 1994. The development of squid sikhae in Kangnung district: 1. The effects of fermen­tation temperatures and periods on the properties of squid sikhae. Bull. Korean Fish. , 215-222.
  10. Kim SR, Han DW, Im MJ and Cho SY. 2012. Optiaml process­ing conditions and concentrations for red pepper powder and crushed garlic in the manufacture of squid Todarodes paxificus sikhae. Kor Fish Aquat Sci, 640-647.
  11. Kim YM, Jeong YM and Hong JH. 1993. Processing conditions for low-salted squid jeotkal. Bull Korean Fish Soc, 312-320.
  12. Keskinel A, Ayres JC and Hnyer HE. 1964. Determination of oxidative changes of meats by the 2-thiobarbituric acid method. J Food Tech, 223-228.
  13. 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, 68-74.
  14. Park JH and Kim SM. 2002. property changes of the salt-seasoned and fermented the broken roes of alaska pollock stuffed into cellulose casing. Korean J Food Sci Technol, 220-224.
  15. 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, 49-53.
  16. 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, 662-668.
  17. Takahashi T. 1935. Distribution of trimethylamine oxide in the piscine and molluscan musle. Bull Jap Soc Sci Fish, 91.

피인용 문헌

  1. Determining Optimal Processing Conditions for Flounder Verasper moseri Jordan et Gilbert Sikhe using Response Surface Methodology vol.48, pp.1, 2015, https://doi.org/10.5657/KFAS.2015.0036
  2. Quality of Alaska Pollack Theragra chalcogramma Sikhae after Fermentation for Different Times vol.48, pp.3, 2015, https://doi.org/10.5657/KFAS.2015.0293