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http://dx.doi.org/10.5657/KFAS.2013.0689

Optimal Fermentation Conditions (Temperature and Salt Concentration) for Preparing Flounder Verasper moseri Jordan et Gilberu Sikhae  

Han, Dae-Won (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University)
Han, Ho-Jun (Department of Food Science, Gangneung-Wonju National University)
Kim, Deok-Gi (Department of Food Science, Gangneung-Wonju National University)
Im, Mi-Jin (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University)
Cho, Soon-Yeong (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.46, no.6, 2013 , pp. 689-695 More about this Journal
Abstract
Flounder Verasper moseri Jordan et Gilberu sikhae is a traditional salt-fermented food in Korea. We investigated the optimal processing conditions for desirable quality-controlled flounder sikhae by analyzing the physiochemical properties, microbiological species, and organoleptic properties. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhae of acceptable quality were $10^{\circ}C$, 4%, and 14 days, respectively. The amino-N and volatile basic nitrogen (VBN) contents of rhe acceptable quality flounder sikhae were 243.65 mg/100 g and 44.25 mg/100 g, respectively.
Keywords
Flounder sikhae; Sikhae; Dried sea salt; Fermentation condition; Fermentation temperature;
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Times Cited By KSCI : 6  (Citation Analysis)
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