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http://dx.doi.org/10.5657/KFAS.2012.0627

Optimal Processing Conditions of Fermentation Temperature and Sea Salt Concentration for Preparing Squid Todarodes paxificus Sikhae  

Han, Dae-Won (Department of Food Science, Gangneung-Wonju National University)
Kim, So-Ra (Department of Food Science, Gangneung-Wonju National University)
Im, Mi-Jin (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University)
Cho, Soon-Yeong (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.45, no.6, 2012 , pp. 627-634 More about this Journal
Abstract
Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.
Keywords
Squid Sikhae; Sun-dried sea salt; Standardization of processing conditions; Fermentation temperature;
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Times Cited By KSCI : 4  (Citation Analysis)
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