Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Optimal Processing Conditions and Concentrations for Red Pepper Powder and Crushed Garlic in the Manufacture of Squid Todarodes paxificus Sikhae

오징어(Todarodes paxificus) 식해 제조시 고춧가루 및 마늘의 발효최적 첨가량 최적 공정 개발

  • Kim, So-Ra (Department of Food Science, Gangneung-Wonju National University) ;
  • Han, Dae-Won (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)
  • 김소라 (강릉원주대학교 식품과학과) ;
  • 한대원 (강릉원주대학교 식품과학과) ;
  • 임미진 (강릉원주대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉원주대학교 동해안해양생물자원연구센터)
  • Received : 2012.11.21
  • Accepted : 2012.12.05
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Squid Sikhae is a 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. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

Keywords

References

  1. Arnold H and Brown D. 1978. Histamine toxicity from fish products. Adv Food Res 24, 113-154. https://doi.org/10.1016/S0065-2628(08)60157-3
  2. Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Woo MY. 2004. Studies on taste compounds in Alaska Pollack sikhae during fementation. J Korean Soc Food Sci Nutr 33, 1512-1515.
  3. Cho WI and Kim SM. 2012. The Biofunctional Activities and Shelf-life of Low-salt Squid Sikhae. Korean J Food Sci Technol 44, 61-68. https://doi.org/10.9721/KJFST.2012.44.1.061
  4. Choi C, Lee HD and Choi HJ. 2001. A study on quality characteristics and establishment of fermentation process for traditional Kyungsando squid sikhe. Korean J Dietary Culture 16, 118-127.
  5. Hwang SH and Youn KS. 2008. Stability and quality characteristics of squid liver oil during refining process. Food Eng Prog 12, 284-288.
  6. Kim GM, Jung WJ, Shin JH, Kang MJ, and Sung NJ. 2011. Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk. J Korean Soc Food Sci Nutr 40, 759-766. https://doi.org/10.3746/jkfn.2011.40.5.759
  7. Kim SM, Back OD and Lee KT. 1994. The development of squid (Todarodes pacificus) sikhae in the Kangnung district: 4 The effects of red pepper and grain contents on the properties of squid sikhae. Bull Korean Fish Soc 27, 366- 372.
  8. Kim YM, Jeong YM and Hong JH. 1993. Processing conditions for low-salted squid Jeotkal. Bull Korean Fish Soc 26, 312-320.
  9. Keskinel A, Ayres JC and Hnyer HE. 1964. Determination of oxidative changes of meats by the 2-thiobarbituric acid method. J Food Tech 18, 223-228.
  10. Lee YK, Shin MS, Jhong DY, Hong YH and Lim HS. 1989. Changes of Kimchis Contained Different Garlic Contnents During Fermentantion. J Korean Soc Food Sci 21, 68-74.
  11. Park JH and Kim SM. 2002. Property changes of the saltseasoned and fermented the broken roes of Alaska pollock stuffed into cellulose casing. Korean J Food Sci Technol 34, 220-224.
  12. Park SM, Park CK, Lee KT and Kim SM. 1998. Changes in taste compound of low salt fermented pollack tripe during controlled freezing point aging. Korean J Food Sci Technol 30, 49-53.
  13. Song HN, Lee DG, Han SW, Yoon HK and Hwang IK. 2005. Quality change of salted and semidried mackerel fillets by UV treatment during refrigerated storage. Kor J Food Cook Sci 21, 662-668.
  14. Takahashi T. 1935. Distribution of trimethylamine oxide in the piscine and molluscan musle. Bull Jap Soc Sci Fish 41, 91.
  15. Tarladgis BG, Watts BM and Younathan MJ. 1960. Distillation method for the quantitative determination of malonaldehyde in rancid. J Am Oil Chem Soc 58, 44-48.

Cited by

  1. Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.2004