Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 16 Issue 6
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- Pages.602-608
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- 2000
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Physicochemical and Sensory Properties of Kakdugi Prepared with Fermented Northern Sand Lance Sauce during Fermentation
까나리 액젓 첨가 깍두기의 이화학적ㆍ관능적 특성
Abstract
Physicochemical and sensory properties of Kakdugi prepared with fermented northern sand lance sauce(Kakdugi-N) were compared with those of fermented anchovy sauce(Kakdugi-A) or shrimp(Kakdugi-S) through pH, acidity, reducing sugar content, color, microbial counts, TPA and sensory evaluation. The salt concentrations were similar among the treatments ranging 1.9 to 2.3%. Greater decrease in pH and reducing sugar content, and greater increase in acidity were observed in Kakdugi prepared with three kinds of fermented fish sauce than control. The greatest decrease in pH and reducing sugar content but the highest increase in acidity and lactobacilli counts were observed in Kakdugi-S, followed by Kakdugi-N and Kakdugi-A. Fermentation pattern of Kakdugi-N was similar to that of Kakdugi-A. The Hunter color L, a and b values increased gradually until day 11 and then decreased, and the a and b values of Kakdugi-N were similar to those of Kakdugi-A. The hardness and fracturability of Kakdugi determined by texture analyser, decreased during fermentation. Sensory evaluation showed that the score of overall acceptability was the highest in Kakdugi-S, followed by Kakdugi-N and Kakdugi-A.
깍두기에 까나리액젓, 멸치액젓, 새우젓을 각각 첨가하여 1