A Study on Preparing Method and Fermenting Condition of Myungtae Sikhae, Korean Fermented Fishery Food

명태식해의 제조방법과 숙성조건에 관한 연구

This study is conducted to find out the appropriate preparing method and fermenting condition through analysis of physicochemical, microbiological, sensory evaluation of Myungtae sikhae, Korean fermented fishery food which was prepared in simplified and conventional methods. During the fermentation of sikhae at 4℃, pH was decreased gradually, but acidity was increased and salinity was steady state. In this aspect, no significant difference was revealed between sikhae prepared in simplified and conventional methods. Under fermentation at 20℃ and kept at 4℃, pH was decreased to 4.6～4.9 for 15～20 days fermentation with steady state of salinity. However, acidity was changed in conversely. The content of reducing sugar with rapidly decreasing in the beginning of fermentation was continually decreased. The propagation of microorganism in th sikhae depends on the fermentation temperature rather than the preparing methods. Generally low propagation of microorganism began to increase gradually in the sikhae fermented at 4℃ comparing to that fermented at 20℃. In the sikhae fermented at 20℃ and kept at 4℃, the total count including lactic acid bacteria, was rapidly increased after 5 days' fermentation of sikhae is dominated by Lactobacillus sp. and the unique flavor and organic acid were contributed by this flora with Leuconostoc. sp. By the sensory evaluation, the best flavor was revealed in the sikhae, prepared in simplified method fermented for 30 days at 4℃. Until 20 days, sikhae fermented at 20℃ revealed higher score than fermented at 4℃. General preference for the sikhae fermented at 4℃ for 15 days prepared by simplified method and those fermented at 20℃ for 10 days. The sikhae, fermented at 4℃, showed less difference between preparing methods and preferable acceptability after being 25 days. The best acceptability of sikhae fermented at 20℃ showed after 15～25 days. In the final conclusion, the appropriate preparing method of sikhae is to use frozen Alaska pollack with simplified method and fermented at 20℃ for 5 days and then kept at 4℃.