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http://dx.doi.org/10.3746/jkfn.2004.33.9.1515

Studies on Taste Compounds in Alaska Pollack Sikhae during Fermentation  

Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
Kim, So-Jung (Hanmi Perfuer & Chemical Co., Ltd.)
Kim, Eun-Jeong (Dept. of Food and Nutrition, Changwon National University)
Kim, Hun (Dept. of Food and Nutrition, Changwon National University)
cho, Woo-Jin (Dept. of Food and Nutrition, Changwon National University)
Yoo, Mi-Young (Dept. of Food Scienc and Technology, Pukyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.9, 2004 , pp. 1515-1521 More about this Journal
Abstract
As one of the research series for the industrialization of sikhae, this study was evaluated the taste compounds present in different temperature conditions, $5^{\circ}C$, $20^{\circ}C$ and alternating temperature (stored at $5^{\circ}C$ after 10 days fermentation at $20^{\circ}C$), respectively. The changes in proximate compositions were negligible but the amounts of total sugar decreased during fermentation. The pH of sikhae products except the product fermented at $5^{\circ}C$, decreased during fermentation and was maintained at the rage of 3.8~4.4 after 10 days. The values of acidity, VBN and amino-N gradually increased with fermentation times and with increasing temperature condition in all products. Three organic acids (lactic, citric and malic acid) were disclosed as key compounds affecting the sourness in Alaska pollack sikhae. The result of taste value revealed that 6 amino acids having sweet and umami taste (aspartic acid, glutamic acid, alanine and lysine) and bitter taste (valine and methionine) as major amino acids affecting the taste of sikhae products, and increased with fermentation times. Hypoxanthine was the main component in ATP related compounds. Amino-N was comprised more over 50% of the Ex-N in sikhae products, and followed by total creatinine-N, TMAO-N and TMA-N in that order.
Keywords
Alaska pollack sikhae; fish fermentation; taste compounds;
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