• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.6
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• pp.841-848
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• 2021

To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1℃. The salted Omandungi was seasoned and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days at 0±1℃. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g, and (1.2-1.9)×10³ CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. The total amino acid content of SOE was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.1-8
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• 2021

In order to develop value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Mideoduck (Styela clava) supplemented with fermentation alcohol (SME). The SME was produced by washing and dewatering shelled Mideoduck, followed by cutting and salting for 24 h at 0℃. The salted Mideoduck was seasoned and fermented with ingredients, including garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol and sugar, for 7-8 days at 0℃. After adding 3-5% fermentation alcohol, the Mideoduck was packed in a polyester container. The salinity, volatile basic nitrogen, and amino nitrogen content of the SME was 4.5%, 20.9 mg/100 g and 92.0 mg/100 g, respectively. In comparison with the control, the addition of 3-5% fermentation alcohol showed inhibitory effects of decreased freshness, texture degradation, and growth of residual bacteria. Additionally, the SME had good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. Therefore, it is suitable for commercialization as a seasoned low-salt fermented product with a long shelf-life. The total amino acid content of the SME was 11,774.5 mg/100 g, majorly comprising glutamic acid, aspartic acid, lysine, arginine, and leucine, and the free amino acid content was 506.4 mg/100 g, majorly comprising hydroxyproline, taurine, and glutamic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.302-309
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• 2022

Low-salt fermented pollack Theragra chalcogramma roe (Myungran Jeotgal, MJ), a traditional Korean fermented seafood, was prepared using a commercially available method and irradiated using gamma rays (0-10.0 kGy) to investigate the effect of gamma irradiation (GI) on food quality. After irradiation with 2.5 kGy gamma rays, the number of viable cells in MJ was reduced by one log compared to that observed in non-irradiated MJ, and no living cells were detected after 7.5 kGy GI. Though up to 2.5 kGy GI had no effect on color quality, over 7.5 kGy GI resulted in significantly poor quality MJ surface color. Saturated fatty acid contents increased slightly in irradiated MJ, while those of polyenes and monoenes decreased slightly as the GI dose increased. Exposure of MJ to GI had no effect on the free amino acid and mineral composition. These results demonstrated that the appropriate GI dose for MJ ranged from 2.5 to 5.0 kGy, which may be recommended for industrial application.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.5
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• pp.596-605
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• 2023

Sik-hae is a traditional Korean salt-fermented seafood having a low salt content and a high concentration of Lactobacillus, unlike most salt-fermented fish and fish sauce, which have a high salt content and low concentration of Lactobacillus. This study aimed to investigate the health-promoting functional properties of 10 types of commercial sik-haes. The results showed that for the commercial sik-haes studied, angiotensin-I-converting enzyme inhibitory activity, DPPH radical scavenging activity, α-glucosidase inhibitory activity, xanthine oxidase inhibitory activity, and sodium nitrite scavenging activity ranged from 29.0% to 46.3%, 35.5% to 65.4%, 0% to 20.0%, 20.1% to 78.8% , and 17.9% to 82.6%, respectively. Antimicrobial activity against Escherichia coli, Vibrio parahaemolyticus and Staphylococcus aureus was rarely detected. The results on healthy functional properties suggest that the commercial sik-haes are expected on the antioxidative activity in F-1-F-5, AP-1, BES, and S, xanthine oxidase inhibitory activity in the other 9 types expected for A, and sodium nitrite scavenging activity in the other 9 types expected for AP-2.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.4
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• pp.328-336
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• 2012

Sik-hae is traditional Korean fermented seafood manufactured by mixing ingredients such as fish, radish, garlic, pepper, etc. To facilitate utilization of the black-edged sculpin Gymnocanthus herzensteini, which is an abundant unusable fish caught in the East Sea, sculpin sik-hae was developed for commercialization as a low-salt fermented food. There was no significant change in the proximate composition of the sculpin sik-hae during storage. The pH of the sculpin sik-hae decreased, whereas the acidity, amino-N, and volatile basic nitrogen contents increased as fermentation progressed. The number of microflora increased gradually up to 14 days of fermentation and then decreased. Based on a sensory evaluation, sculpin sik-hae stored at $-1^{\circ}C$ was superior to that stored at $5^{\circ}C$. Therefore, sculpin sik-hae can be commercialized as a new fermented seafood.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.348-352
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• 1994

The adding effect of Koji, made by Aspergillus oryzae, in low salt-fermented anchovy paste was studied to reduced fermentation time and to enhance flavor quality as a commercial feasibility in seafood industry. The content of volatile basic nitrogen increased slowly during fermentation , whereas that of amino nitrogen was the highest in 30 days of low salt-fermented anchovy made with Koji. Protease and lipase activity in anchovy paste, which made with or without Koji, were high amount in 30 and 20 days of fermentation, respectively. A number of proteolytic bacteria was high level in 13 days and then slowly decreased afterward.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.283-291
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• 2006

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.494-504
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• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.61-68
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• 2012

Sikhae is a traditional Korean fermented seafood with a 7-10% salt concentration. Consumers have begun to look for low-salt food because excess salt is known to cause hypertension and gastric cancer. The quality characteristics of low-salt squid sikhae were investigated at different fermentation temperatures and periods, so as to determine its shelflife. The shelf-life of the low-salt (5%) squid sikhae at $-1^{\circ}C$ based on pH was 142 days. The functional activities of the ethanol extract of squid sikhae such as its antioxidant activity and inhibitions on ${\alpha}$-glucosidase, ${\beta}$-glucuronidase, and elastase were stronger than those of the water extract. Based on the results of sensory evaluation, the low-salted squid sikhae was very similar to fermented seafood. In conclusion, low-salt sikhae is commercially viable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.301-308
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• 1995

To establish the quality criteria of low-salt fermented seafoods in terms of consumer acceptability, sensory assessment and physicochemical analysis were undertaken using commercial products. In case of low-salt fermented Alaska pollack (Theragra chalcogramma) roe, Brix over $47.6\%$ for unseasoned products and $41.2\%$ for seasoned ones were considered as acceptable products. In spite of some variations between manufacturers, increase in whiteness was observed as consumer acceptability was decreased. In contrast, whiteness was not suitable criteria for low-salt fermented squid (Sepiella maindroni). Brix can be used as good criteria as long as its relationship was established to acceptability of different products; pH also showed the same tendency as Brix. In case of low-salt fermented Alaska pollack tripe, Brix was likely to be the best criteria; whiteness, in addition, could be used as quality criteria.