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http://dx.doi.org/10.12925/jkocs.2011.28.4.18

The Changes of Titrable Acidity and Free Amino Acids in Low Salt Fermented Squid Affected by Adding to Squid Ink  

Oh, Sung-Cheon (Dept. of Food and nutrition, Daewon University College)
Publication Information
Journal of the Korean Applied Science and Technology / v.28, no.4, 2011 , pp. 517-525 More about this Journal
Abstract
Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at $10^{\circ}C$ for 6 weeks and at $20^{\circ}C$ for 28 days. The effect of the squid ink on the titrable acidity and free amino acids of low salt fermented squid were investigated. The results are as follows; The titrable acidity in the salt fermented squid without addition of the squid ink was continuously decreased except for the salt fermented squid with 9% salt content till the latter stage of the ripening, had larger decreasing range than treatment groups. Seeing the composition of free amino acid, the major amino acids are proline, arginine, glutamic acid. leucine and glycine.
Keywords
squid ink; free amino acids; titrable acidity; low salt fermented squid;
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