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http://dx.doi.org/10.3746/jkfn.2007.36.8.1038

Preparation and Characterization of Liquors Prepared with Styela clava and Styela plicata  

Jung, Eun-Sil (Dept. of Food Science and Biotechnology, Kyungnam University)
Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.8, 2007 , pp. 1038-1042 More about this Journal
Abstract
Stycla claca (SC, miduduk in Korean) and Stycla plicata (SP, omangdungi in Korean) have been consumed as one of the most tasty seafoods in the southern coast of Korea. Liquors were prepared by soaking SC (whole, tunic, or flesh part) and SP (whole) in soju (alcohol content 30%) for 4 months, and then the characteristics were evaluated. Alcohol contents of the liquors decreased with increasing amounts of SC and SP. Antioxidant activities revealed by a radical scavenging activity showed that SC, especially flesh part, exhibited higher activity than SP in the liquors. Increasing the amount of SC and SP in liquors tended to decrease lightness and redness while increasing yellowness. In a sensory test, there was no significant difference between the liquors.
Keywords
Styela clava; Styela plicata; liquor; quality;
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Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 2
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