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http://dx.doi.org/10.12925/jkocs.2012.29.4.631

The Changes of Volatile Basic Nitrogen and Browing in Salt Fermented Squid Affected by Adding to Squid Ink  

Oh, Sung-Cheon (Dept. of Food & Pharmacy, Daewon University College)
Publication Information
Journal of the Korean Applied Science and Technology / v.29, no.4, 2012 , pp. 631-637 More about this Journal
Abstract
Squid ink was added to the salt fermented squid by 2% or 4% of concentration and ripened at $10^{\circ}C$ for 8 weeks and at $20^{\circ}C$ for 32days. The effects of the squid ink on the volatile basic nitrogen and browning activities of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, volatile basic nitrogen in the salt fermented squid without addition of the squid ink was significantly increased to the latter stage of the ripening and hence fermentations were enhanced. It was found that the browning has decreased from the mid-stage of the ripening, after showing the increasement during the early stage. The volatile basic nitrogen content in the salt fermented squid addition of the squid ink has increased to the latter part of the ripening but the range was smaller than no treatment groups.
Keywords
browing; volatile basic nitrogen; squid ink; fermentation; ripening;
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Times Cited By KSCI : 1  (Citation Analysis)
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