Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

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

DOI QR Code

Quality Characterization of Commercial Flounder Verasper moseri Jordan et Gilberu Sikhae

시판 가자미(Verasper moseri Jordan et Gilberu)식해의 품질 특성

  • 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 : 2013.09.23
  • Accepted : 2013.10.21
  • Published : 2013.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Flounder Verasper moseri Jordan et Gilberu sikhae is one of the traditional Korean fermented food. Microbiological, chemical, and biogenic amine analyses were carried out to evaluate the quality of commercial flounder sikhae and establish standardization. The quality characteristics were analyzed in terms the salinity, volatile basic nitrogen, pH, amino-N, TBA value, biogenic amine, viable cell count, and lactic acid bacteria. Quality evaluation of commercial flounder sikhae revaled an average pH of 4.84, volatile basic nitrogen of 43.47 mg/100 g, amino-N of 213.04 mg/100 g, salinity of 5.77 %, viable cell count of $10^6-10^7CFU/g$, viable lactic acid bacteria count of $10^6-10^7CFU/g$ and biogenic amine level of 0.70-47.34 mg/kg.

Keywords

References

  1. 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, 1515-1512. https://doi.org/10.3746/jkfn.2004.33.9.1515
  2. Cho YJ, Im YS, Lee KW, Kim GB and Choi YJ. 1999. Quality investigation of commercical northern sandlance, Ammodytes personatus sauces. J Korean Fish Soc 32, 612-617.
  3. 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.
  4. Hwang SH and Youn KS. 2008. Stability and quality characteristics of squid liver oil during refining process. Food eng Prog 12, 284-288.
  5. Japanese Ministry of Hygiene. 1973. Food sanitation indices. 1. Volatile basic nitrogens, 30-32.
  6. 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.
  7. Mok CK, Lee JY, Song KT, Kim SY, Lim SB and Woo GJ. 2000. Changes in physicochemical properties of salted and fermented shrimp at different salt levels. Korean J Food Soc 32, 252-255.
  8. Oh SC, Cho JS and Nam HY. 2000. Changes of the volatile basic nitrogen and free amino acids according to the fermentation of low salt fermented squid. Korean J Soc Food Sci 16, 173-181.
  9. 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.