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http://dx.doi.org/10.12925/jkocs.2016.33.2.304

Changes of the Nucleotides and their Related Compounds according to the Ripening Process of Low Salt Fermented Squid  

Jang, Gi-Hwa (Dept. of Foodservice & Culinary management, Kyonggi University)
Seo, Dong-Yon (Dept. of Culinary Art, Kunjang University)
Oh, Sung-Cheon (Dept. of Pharmaceutical Quality Control, Daewon University College)
Publication Information
Journal of the Korean Applied Science and Technology / v.33, no.2, 2016 , pp. 304-310 More about this Journal
Abstract
This study shows the changes of the nucleotides and their related compounds of squid during fermentation for 8 weeks at $10^{\circ}C$ in 5% salt solution. Among nucleic acid related matters, ATP and ADP were vanished not to be detected, AMP existed only at the early stage and then rapidly decreased until the mid-stage of the ripening. Inosine and hypoxanthine were the main components of nucleotides and their related compounds. As the salt concentration was decreased and fermentation temperature raised, pH was significantly increased to the latter stage of the ripening and hence fermentations was enhanced. The titrable acidity was continuously decreased until the latter stage of the ripening. Considering the above result, it is possible to make an estimate that the suitable fermentation conditions of squids are $10^{\circ}C$ of fermentation temperature, 10% of salt concentration and 5 weeks of ripening period.
Keywords
low salt; fermented squid; nucleotides; ripening; fermentation;
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Times Cited By KSCI : 1  (Citation Analysis)
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