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Optimal Processing Conditions of Fermentation Temperature and Sea Salt Concentration for Preparing Squid Todarodes paxificus Sikhae

오징어(Todarodes paxificus) 식해의 제조시 발효 온도 및 염도의 최적화 공정 개발

  • Han, Dae-Won (Department of Food Science, Gangneung-Wonju National University) ;
  • Kim, So-Ra (Department of Food Science, Gangneung-Wonju National University) ;
  • Im, Mi-Jin (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University) ;
  • Cho, Soon-Yeong (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University)
  • 한대원 (강릉원주대학교 식품과학과) ;
  • 김소라 (강릉원주대학교 식품과학과) ;
  • 임미진 (강릉원주대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉원주대학교 동해안해양생물자원연구센터)
  • Received : 2012.11.20
  • Accepted : 2012.12.05
  • Published : 2012.12.31

Abstract

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

Acknowledgement

Supported by : 농림수산식품부

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