• Title/Summary/Keyword: 오징어

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Studies on the Thermostability of Myofibrillar Proteins of Mollusca (연체류의 근원섬유단백질에 열 안정성에 관한 연구)

  • 신완철;송재철;김영호
    • The Korean Journal of Food And Nutrition
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    • v.10 no.2
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    • pp.160-165
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    • 1997

  • The actomyosin and myosin of the squid at 3$0^{\circ}C$ showed the highest Vmax and the actomyosin and myosin of the clam at 35$^{\circ}C$ and HMM at $25^{\circ}C$ showed the highest Vmax the thermostability of myofibrillar proteins is changed greatly according to the difference of KCI concentration. The myofibrillar proteins of the clam showed a higher thermostability than the myofibrillar proteins of the squid. When 3% ethanol solution was added and heated myofibrillar proteins, denaturation was accelerated and it was shown that there was a difference between animals in the denaturation velocity.

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The Changes of Non-Volatile Organic Acids in Low Salt Fermented Squid Affected by Adding to Squid Ink (오징어 먹즙 첨가에 따른 저염 오징어 젓갈의 비휘발성 유기산 변화)

  • Oh, Sung-Cheon;Cho, Jung-Soon
    • Journal of the Korean Applied Science and Technology
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    • v.20 no.1
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    • pp.64-71
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    • 2003

  • Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at 10$^{\cric}C$ for 6 weeks and at 20$^{\cric}C$ for 28 days. The effect of the squid ink on the non-volatile organic acids of low salt fermented squid were investigated. The results are as follows; The non-volatile organic acid in the salt fermented squid without addition of the squid ink was examined and the result showed that lactic and acetic acids were the major organic acids even if very small amount of citric and oxalic acids were detected. In the squid ink added to the low salt fermented squid, total quantity of non-volatile organic acid in the latter part of the ripening was lower than no treatment groups.

  • https://doi.org/10.12925/jkocs.2003.20.1.9 인용 PDF KSCI

Processing Conditions of Low-Salt Fermented Squid and Its Flavor Components 2. Effects of Temperature, Salinity and pH on the Growth of Bacteria from Isolated Low Salt Fermented Squid (저염 오징어젓갈 제조 방법 및 향미 성분 2. 온도, 염도 및 pH가 저염 오징어젓갈 숙성 세균의 발육에 미치는 영향)

  • 김영만;이원재;정윤미;허성호;최성희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.4
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    • pp.631-635
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    • 1995

  • In order to develop effective manufacturing method and to improve quality of low-salt fermented squid(10% of table salt), we investigated the effects of temperature, salinity and pH on the growth of Staphylococcus xylosus, Micrococcus varians, Pseudomonas diminuta and Pseudomonas D2 isolated from of low-salt fermented squid and the growth characteristics of these bacteria during fermentation were elucidated. All bacteria showed good growth during the process of low-salt fermented squid(pH 6~7 ; concentration of NaCl, 7~10% ; temperature, 7~1$0^{\circ}C$) and their cell numbers increased as fermentation proceeded under the same fermentation condition.

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Processing Conditions of Low Salt Fermented Squid and its Flavor Components 1. Volatile Flavor Components of Low Salt Fermented Squid (저염 오징어젓갈 제조 방법 및 향미성분 1. 저염 오징어젓갈의 휘발성 향기성분)

  • 최성희;임성임;허성호;김영만
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.2
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    • pp.261-267
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    • 1995

  • Low-salted and fermented squid product, squid jeotkal was prepared with the addition of 10% salt and fermented for 50 day at 1$0^{\circ}C$. During fementation of squid, sensory evaluation and changes of volatile components were examined. Volatile flavor components in raw squid and low-salted squid jeotkal were extracted using a rotary evaporating system. The volatile concentrates were identified by GC and GC-MS. Major volatile components of raw squid were methional and 2-methyl-2-propanol. However, alcohols such as propanol, isoamyl alcohol, methionol and phenylethyl alcohol increased during the period of fermentation. The model reaction using microorganism was carried out, in order to confirm formation mechanism ofvolatile flavor compounds of the squid during fermentation. The main volatile components of Pseudomonas sp. D2 model system were isoamyl alcohol and acetoin. Those of Staphylococcus xylosus model system were isoamyl alcohol and phenylacetaldehyde.

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