Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

The Effect of Squid Ink on the Textural Properties of Squid during Low Salt Fermentation

저염 오징어 젓갈의 숙성 중 오징어 먹즙이 물성에 미치는 영향

  • Oh, Sung-Cheon (Dept. of Food & Pharmacy, Daewon University College) ;
  • Song, Soo-Ik (Dept. of Culinary Art, Daewon University College) ;
  • Jang, Gi-Hwa (Dept. of Foodservice & Culinary management, Kyonggi University)
  • 오성천 (대원대학교 제약식품계열) ;
  • 송수익 (대원대학교 호텔조리계열) ;
  • 장기화 (경기대학교 외식조리관리학과)
  • Received : 2013.09.10
  • Accepted : 2013.09.25
  • Published : 2013.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at $10^{\circ}C$ or 32 days at $20^{\circ}C$ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.

Keywords

References

  1. S. Nilsang, S. Lertsiri, M. Suphantharika and A. Assavanig, Optimization of Enzymatic Hydrolysis of Fish Soluble Concentrate by Commerical Protease. J. Food Eng. 70, 571-578 (2005). https://doi.org/10.1016/j.jfoodeng.2004.10.011
  2. X. T. Fu, S. G. You and S. M. Kim, Characterization of a Salt Tolerant acid Protease Produced by Bacillus megaterium KLP-98 and Its Potential as a Fermentation Starter for the Manufacture of Fish Sauce. J. Food Biochem. 32, 279-298 (2008). https://doi.org/10.1111/j.1745-4514.2008.00155.x
  3. S. C. Oh and J. S. Cho, Changes of the Volatile Basic Nitrogen and Free Amino Acids according to the Fermentation of Low Salt Fermented Squid. Korean J. Soc. Food Sci. Technol. 16, 173-181 (2000).
  4. H. R. Cho, U. Y. Park and D. S. Chang, Studies on the Shelf-Life Extention of Jeotkal, Salted and Fermented Seafood. Korean J Food Sci. Technol. 34, 652-660 (2002).
  5. F. R. Shank and F. E. Scarbrough, FAD Prospective on Sodium. Food Technol., 37, 73 (1983).
  6. A. C. Marsh, Process and Formulation that Affect the Sodium Content of Foods, Food Technol., 37, 45 (1983).
  7. Y. M. Kim and D. S. Kim, Korea Jeotkal. 15 (1990).
  8. A. Mochizuki, Bull. Jap. Soc. Sci. Fish., 45, 1401 (1979). https://doi.org/10.2331/suisan.45.1401
  9. J. Sasaki, K. Ishita, Y. Takaya, H. Uchisawa and H. Matsue, J. Nutr. Sci. Vitaminol 43, 455 (1997). https://doi.org/10.3177/jnsv.43.455
  10. Y. Takaya, H. Uchisawa, H. Matsue, B. Okuzaki, F. narumi, J. Sasak and K. Ishida, Biol. Pharm. Bull., 17, 846 (1994). https://doi.org/10.1248/bpb.17.846
  11. A.O.A.C. : Official Methods of Analysis, 13th ed. Association of Official Analytical Chemists, Washington, D.C. (1980).
  12. A.O.A.C. : Official Methods of Analysis, 11th ed. Association of Official Analytical Chemists, Washington, D.C. (1970).
  13. M. Kugino and K. Kugino, Microstructural and Reoological Properties of Cooked Squid Mantle. J. of Food Science. 59, 792-793 (1994) https://doi.org/10.1111/j.1365-2621.1994.tb08129.x
  14. M. Kugino and K. Kugino and Z. H. Wu, Rheological properties of dried squid mantle change on softening. J. of Food Science. 58, 321 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb04266.x
  15. K. G. Lee and S. M. Kim. Quality Changes in Low-Salted Squid Jeot-gal during Fermentation and Determination of Shelf-life. J. Korean Soc. Food Sci. Nutr. 41, 687-694 (2012) https://doi.org/10.3746/jkfn.2012.41.5.687

Cited by

  1. Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.188