A Study on Quality Characteristics of Traditional Kyungsangdo Myungtae (Alaska pollack) sikhae |
Koo, Tae-Ho
(Department of Food science and Technolegy, Yeungnam University)
Kim, Sung (Department of Food science and Technolegy, Yeungnam University) Choi, Hee-Jin (Department of Food science and Technology, Yeungnam University) Seung, Tae-Su (Divison of Food Science, Changwon Junior College) Choi, Cheong (Department of Food science and Technolegy, Yeungnam University) |
1 | Jung HS, Lee SH, Woo KL. Effect of salting levelson the changes of tast constituents of domestic fermented flounder sikhae of Hankyeng-Do. Korean J. Food Sci. Technol 24(1): 59-64,1992 |
2 | Anson ML. The estimation of pepsin, papain and cathepsin with hemoglobin. J. Physiol 22(1): 79-83,1983 |
3 | Hagawara S. Method of enzymatic analysis vol. 2 p.237. Tokyo, Japan, 1956 |
4 | Choi C, Seog HM, Cho YJ. Lim S.I, Lee WJ. A study on establishment of the fermentation process for traditional Andong Sickhae. Korea J. Food Sci. Technol 22(7): 724-731,1990 DOI |
5 | Fields ML, Richmond BS, Baldwin RE. Advances in food research. Academic press, New York, 16:184-188, 1968 |
6 | Chen KH, Mcfeeters RF, Fleming HP. Complete heterolactic acid fermentation of green beans by Lactobacollus cellbiosis. J. of Food Sci. 48(8): 967-972, 1983 DOI |
7 | Lee CH, Cho TS, Lim MH, Kang JW, Yang HC. Studies on the sikhae fermentation made by flat fish. Kor. J. Appl. Microbiol 11(1): 53-58,1983 |
8 | Michaek LR, Sebastiano CC, Brando J, Charles MS. Analysis of simple sugar and sorbitol in fruit by high performance liquid chromatography. J. Agri. Food Chem 29(1): 4-10,1981 DOI |
9 | Moon SJ, Cho HY. A scientific studies on sikhae. Korean Home Economics Ass 16(1): 43-49,1978 |
10 | Yook C, Cho SC. Applicadon of heat/moisture treated rices for sikhae preparation. Korean J. Food Sci. Technol 28(6): 1119-1125,1996 |
11 | AOAC. Official methods analysis (14th ed.) Assodation of official analytical chemists, Washington D.C. pp. 362, 1984 |
12 | Kim SM, Jeong IH, Cho VJ. The development of squid (Todarodes padficus) sikhae in Kang-Nung district. Bull. Korean Fish. Soc 27(3): 215-222,1994 |
13 | Cochran WG, Cox GM. Experimental design (2nd ed.) John Wiley and Sons. Inc. New York. pp. 95,1957 |
14 | Lim BS. R and D trene of the traditional fermented food in Koiea. Korean J. Dietary Cultuie 4(3): 265-269,1989 |
15 | Lee NH, Oh SW, Kim YM. Biochemical changes in muscle protein of squid sikhae during fermentation-effect of temperature and moisture content. Korean J. Food Sci. Technol 28(2): 92-297,1996 |
16 | Yook C, Whang YH, Park UH, Park KH. Preparation of shikhae with starch hydrolysing enzymes/malt mixtrue in tea bag. Korean J. Food Sci . Technol 22(3): 296-299,1990 |
17 | Lee SW. Study of Eh-jang (Korean fermented aquatic pisducts). Korean J. Dietary Culture 1(4): 371-382,1986 |
18 | Lee MY, Lee HG. A bibliographical study on the shikhe. Korean J. Dietar Culture 4(1): 39-51,1989 |
19 | Moussa Souank, Kim YB, Lee CH. Microbiol charaterization of Gajami sikhae fermentation. Kor. J. Appl. Microbiol, Bieng 15(3): 150-157,1987 |
20 | Lee SW. The historical review of traditional Korean fermented food. Korea J. Dietary Culture 3(4): 331-339, 1988 |
21 | Buslig BS, Wilson CW, Shaw PE. High performance liquid chromatographic separation of carboxylic acids with anion exchange and reverse phase columns. J. Agiic. Food Chem 30(4): 342-345,1982 DOI |
22 | Nam SJ, Kim KO. Characteristics of sikhae made with different amount of cooked rice and malt with different sweeteners. Korean J. Food Sci. Technol 21(2): 197-202, 1989 |
23 | Turkelson VT, Richards M. Separation of the dthc add cycle acids by liquid chromatography. Anal. Chem 50(10): 1420-1429,1978 DOI |
24 | Yoo SK. Study on native local food in Andong region. Korea J. Dietary Culture 9(1): 61-69,1994 |
25 | Civille GV. Sensory evaluation mathods for the practicing food technologist IFT Short Course Johnston. Institute of food tedmologisdcs. Chicago, pp. 4,1797 |
26 | Lee HJ, Jun HJ. A study on the making of Sikhe. Korean Home Economics Ass 16(1): 4-10,1978 |
27 | Kim SM, Oh HY, Choi SH. Quality characterustucs of Myung-Tae (Alaska pollack) sikhae during fermentation. Food Sci. Biolecgnol 9(1): 5-9,2000 |
28 | Kim SM, Cho YJ and Lee KT. The development of squid(Todarodes pacificus) sik-hae in Kang-Nung district, Bull. Korean Fish. Soc 27(3): 223-231,1994 |
29 | Snedcor GW, Corchran WG. Statistical methods (6th ed.) Iowa State Univ. pp. 255,1997 |
30 | Pedraja RR. Changes of composition of shrimp and other marine animals during processing. Fd. Tech 24(1): 37-42,1970 |
31 | Choi C, Son GM. A study on the preparation of traditional Andong Sikhae with lactic acid bacteria. Korean J. Dietary Culture 7(3): 259-270,1992 |