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http://dx.doi.org/10.12925/jkocs.2013.30.2.348

Influences of Squid Ink Added to Low-Salted Squid Jeot-gal on Its Proteolytic Characteristics  

Oh, Sung-Cheon (Dept. of Food & Pharmacy, Daewon University College)
Publication Information
Journal of the Korean Applied Science and Technology / v.30, no.2, 2013 , pp. 348-355 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 amino nitrogen and muscle protein of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, amino 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. From the change of the protein in the squid muscle in the experiments, dissolution of the myosin heavy chain took place conspicuously in the early stage of the ripening while actin was rarely changed which resulted in the strong resistance to protease. The amino 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. The protein in squid muscle, especially the myosin heavy chain was remarkably dissolved in the middle of the ripening whereas the squid ink added groups of high salt concentration and low temperature showed the tendency of slow proteolysis.
Keywords
proteolytic; squid ink; fermentation; amino nitrogen; electrophoresis;
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