Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on Quality Characteristics and Establishment of Fermentation Process for Traditional Kyungsando Squid sikhe

경상도 전통 마른 오징어 식해의 제법조사 및 품질특성

  • Lee, Hee-Duck (Korea Advanced Food Research Institute) ;
  • Choi, Hee-Jin (Department of Food Science and Technology, College of Natural Resources, Yeungnam University) ;
  • Choi, Cheang (Department of Food Science and Technology, College of Natural Resources, Yeungnam University)
  • 이희덕 (한국식품공업협회) ;
  • 최희진 (영남대학교 자연자원대학 식품가공학과) ;
  • 최청 (영남대학교 자연자원대학 식품가공학과)
  • Published : 2001.05.30
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Abstract

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

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