Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Optimal Fermentation Conditions (Temperature and Salt Concentration) for Preparing Flounder Verasper moseri Jordan et Gilberu Sikhae

가자미(Verasper moseri Jordan et Gilberu)식해의 최적 발효 조건(온도 및 염도)

  • Han, Dae-Won (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University) ;
  • Han, Ho-Jun (Department of Food Science, Gangneung-Wonju National University) ;
  • Kim, Deok-Gi (Department of Food Science, Gangneung-Wonju National University) ;
  • Im, Mi-Jin (East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University) ;
  • Cho, Soon-Yeong (Department of Food Processing and Distribution, Gangneung-Wonju National University)
  • 한대원 (강릉원주대학교 동해안해양생물자원연구센터) ;
  • 한호준 (강릉원주대학교 식품과학과) ;
  • 김덕기 (강릉원주대학교 식품과학과) ;
  • 임미진 (강릉원주대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉원주대학교 식품가공유통학과)
  • Received : 2013.09.24
  • Accepted : 2013.10.21
  • Published : 2013.12.31
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Abstract

Flounder Verasper moseri Jordan et Gilberu sikhae is a traditional salt-fermented food in Korea. We investigated the optimal processing conditions for desirable quality-controlled flounder sikhae by analyzing the physiochemical properties, microbiological species, and organoleptic properties. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhae of acceptable quality were $10^{\circ}C$, 4%, and 14 days, respectively. The amino-N and volatile basic nitrogen (VBN) contents of rhe acceptable quality flounder sikhae were 243.65 mg/100 g and 44.25 mg/100 g, respectively.

Keywords

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