한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제46권1호
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  • Pages.27-36
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  • 2013
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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멍게(Halocynthia roretzi) 식해의 개발 및 특성

Development and Characterization of Sea Squirt Halocynthia roretzi Sikhae

  • 김지혜 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김민지 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이지선 ((재)부산테크노파크해양생물산업육성센터) ;
  • 김기현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김현정 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Kim, Ji Hye (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Min Ji (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Ji Sun (Busan Technopark Marine Bioindustry Development Center) ;
  • Kim, Ki Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyeon Jeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min Soo (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 투고 : 2012.10.29
  • 심사 : 2013.01.18
  • 발행 : 2013.02.28
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초록

This study was conducted to develop and characterize sea squirt Halocynthia roretzi sikhae. According to the results for pH, total acidity, lactic acid bacteria, amino nitrogen and sensory evaluation of sea squirt sikhae during fermentation for 6 days at $15^{\circ}C$, the optimum fermentation periods were 4 days for sourness-disliking customers and 5 days for sour-disliking customers. No differences in the proximate compositions of sea squirt sikhaes fermented for 4 days (4D) and for 5 days (5D) were found. There was a difference in the eproximate compositions of commercial seasoned sea squirts, 4D and 5D, sea squirt sikhaes. The results of salinity, total acidity, amino nitrogen and sensory evaluation of two kinds of sikhae suggest that the taste was stronger for 5D than for 4D, both of which were superior to commercial seasoned sea squirts. There was, however, no difference in color of 4D, 5D and commercial seasoned sea squirts. The results of E. coli analyses suggest that sea squirt sikhae is a safe food in terms of sanitation.

키워드

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피인용 문헌

  1. Nutritional and Physiologically Active Characterizations of the Sea Squirt Halocynthia roretzi Sikhae and the Seasoned Sea Squirt vol.47, pp.1, 2014, https://doi.org/10.5657/KFAS.2014.0001
  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