• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.546-553
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• 1991

The effect of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during the fermentation of traditional Andong sikhae and storage of the product at $4^{\circ}C$ and morphological characteristics were reviewed by scanning electromicrograph. The number of acid producing bacteria was increased for the first 3 days and then slightly decreased. Among the commercial stabilizers 0.3% of Carrageenan was the most effective for proventing sedimentation of sikhae. The interaction effects between the amount of food stabilizer added and treatment groups on taste turned out to be statistically significant.