Browse > Article

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)
Publication Information
Journal of the Korean Society of Food Culture / v.17, no.3, 2002 , pp. 267-274 More about this Journal
Abstract
The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungtae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid.
Keywords
Myungtae (Alaska pollack) sikhae; Korean traditional food;
Citations & Related Records
연도 인용수 순위
  • Reference
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