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http://dx.doi.org/10.12925/jkocs.2003.20.1.9

The Changes of Non-Volatile Organic Acids in Low Salt Fermented Squid Affected by Adding to Squid Ink  

Oh, Sung-Cheon (Food Technical Research Institute, Daewon Science College)
Cho, Jung-Soon (Dept. of Food and Nutrition, Myongji University)
Publication Information
Journal of the Korean Applied Science and Technology / v.20, no.1, 2003 , pp. 64-71 More about this Journal
Abstract
Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10$^{\cric}C$ for 6 weeks and at 20$^{\cric}C$ for 28 days. The effect of the squid ink on the non-volatile organic acids of low salt fermented squid were investigated. The results are as follows; The non-volatile organic acid in the salt fermented squid without addition of the squid ink was examined and the result showed that lactic and acetic acids were the major organic acids even if very small amount of citric and oxalic acids were detected. In the squid ink added to the low salt fermented squid, total quantity of non-volatile organic acid in the latter part of the ripening was lower than no treatment groups.
Keywords
squid ink; non-volatile organic acids; low salt fermented squid;
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