• 한국수산과학회지
• /
• 제45권6호
• /
• pp.627-634
• /
• 2012

Squid Sikhae is 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. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• 한국수산과학회지
• /
• 제45권6호
• /
• pp.640-647
• /
• 2012

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%.

• 동아시아식생활학회지
• /
• 제15권5
• /
• pp.598-605
• /
• 2005

Effects of chitosan-ascorbate(CA) and calcium lactate(CL) on fermentation and quality of squid sikhae were investigated CA and LA were added at $0.5\%$ (designated CA1 and CL1) and $1.0\%$(CA2 and CL2) concentrations, respectively and fermented for 12 days at $10^{\circ}C$. pH of CA-added sikhae was higher than that of control, while acidity of the former was lower than that of the latter. During 12 days of fermentation, CA-added sikhae showed higher protease activity than control by $2.3\~2.6$ times and CL-added sikhae by $2.8\~3.6$ times. At 12 days of fermentation, CA-added sikhae revealed higher protease activity than control by $1.2\~1.4$ times and CL-added sikhae by $1.5\~1.9$ times. CA-added sikhae also showed higher amino-nitrogen content than control by $1.4\~1.7$ times and CL-added sikhae by $1.9\~3.5$ times. In comparison of CA1 with CA2, CA2 showed all higher pH, protease and amylase activity, and amino-nitrogen content than CA1. In analysis of electrophoresis, molecular weights of major proteins in ~w squid were $116.9\~119.0$, 96.5 and 59.3kDa. However, after fermentation for 12 days, a protein band of 119.0kDa disappeared but a new protein band with below 14 kDa appeared in sikhae, especially CA-added sikhae. In sensory evaluation, the intensity of sour taste was the highest for control and the lowest for CA2. Softness of squid was the highest for control and the lowest for CA2. Overall acceptability was the best for CA2. In conclusion, these results suggest use of $1\%$ CA in sikhae preparation as addition of CA(CA2) increased the protease and amylase activity, nitrogen content of amino form, sensory acceptability as well as shelf-life of sikhae.

• 동아시아식생활학회지
• /
• 제15권4호
• /
• pp.405-412
• /
• 2005

Quality characteristics of squid-sikhae prepared by four different methods(SHM: sikhae method, SHM-LA; sikhae method added with L plantarum, MM; mixed method of sikhae method and salting method, MM-LA; MM method added with L plantarum) were investigated during fermentation at $20^{\circ}C$. The pHs of all the 6-days fermented sikhae samples were in the range of 4.01-3.76, meaning that there were no significant difference in pH according to the preparation methods. Number of total microbes(TM) were decreased, while the ratio of lactic acid bacteria against TM in SHM-LA and MM-LA was higher than those of SHM and MM. There were no differences in acid protease activity, while $NH_2-N$ content of SHM and MM were higher than those of SHM-LA and MM-LA. Amylase activity was the lowest in MM-LA. Proteins separated by SDS-PAGE belonged to 7-200 kDa, the major proteins (153<94<41 kDa) of the sikhae in all plots were disappeared at 6 days fermentation. In sensory evaluation, sour taste of MM was the highest, while it was the lowest in SHM-LA. Sweet taste, bitter taste, salty taste and hot taste were not significantly different Off-flavor was decreased in lactic acid bacteria added products. Scores of the softness and overall acceptability were the highest in SHM-LA. These results indicated that SHM-LA was the best method for the preparation of squid sikhae because of the enhancement of lactic acid fermentation and overall acceptability.

• 한국식품과학회지
• /
• 제28권2호
• /
• pp.292-297
• /
• 1996

본 연구에서는 오징어를 주원료로_하여 제조한 식해의 숙성과정증 수분함량 및 속성온도에 따른 단백질화학적 변화를 검토하였다. 속성과정중 pH의 변화는 수분함량 및 숙성온토가 높을 수록 빠르게 저하되었으며 이에 따른 산도의 변화도 빠르게 증가되었다. 또한 젖산균의 생성속도에 있어서도 수분함량 및 숙성온도가 높을수록 빨랐다. 한편 숙성과정중의 오징어 근단백질의 subunit 조성의 변화는 식해의 제조과정중 MHC에 상당하는 성분은 완전히 소실되었으며, 그 후 숙성기간이 경과함에 따라 A에 상당하는 성분도 서서히 소실되었다. 이와같은 결과는 적어도 숙성초기가지는 오징어육의 자가분해효소에 의한 것으로 숙성초기까지는 오징어의 자가분해효소에 의한 것으로 사료되며, 그후의 단백질의 분해과정은 숙성 진행과 함께 숙성 관여미생물 성장에 의해 생성되는 protease 및 오징어육 자체내 산성 protease에 의한 것으로 생각되었다.

• 한국식품과학회지
• /
• 제44권1호
• /
• pp.61-68
• /
• 2012

본 연구는 전통적인 발효식품인 식해에 대하여 염농도에 따른 발효기간별 품질특성, 발효 최적조건 및 유통기한 설정, 발효 최적조건에서의 생리활성을 측정하여 우리 전통식품인 식해를 저염화하고 생산 보급함과 동시에 이에 대한 과학적 자료를 제공하는 것을 목표로 하였으며 그 결과를 요약하면 다음과 같다. 본 연구에서 제조한 오징어 식해는 발효기간에 경과함에 따라 염농도가 낮고 온도가 높을수록 pH는 급격하게 감소하였으며, 아미노질소 및 휘발성 염기질소의 함량은 급격하게 증가하였다. 발효최적조건은 5% 염농도의 식해를 $-1^{\circ}C$에서 53일간 발효한 것이었고 유통기한은 염농도 5%의 식해를 $-1^{\circ}C$에서 142일간 저장한 것이었다. 식해는 DPPH 저해활성이 확인되어 항산화 효과가 있으나, hydrolxyl 및 hydrogen peroxide radical 소거능, 항당뇨, 항대장암 및 주름제거 활성은 낮아 기능성 소재로의 활용은 보충연구가 필요하다고 판단된다. 유리아미노산의 조성은 정미 아미노산이 고미 아미노산보다 많아 맛에서 우수하였으며, 시판중인 다른 수산발효식품과 관능적으로 큰 차이가 없었다. 이상의 결과를 고려할 때 $-1^{\circ}C$의 저온에서 식염 5%로 식해를 저염화 시킨다면 현대인의 식기호에 적합한 식품으로 영양학적 측면이나 시장성 측면에서 큰 효과를 낼 수 있을 것이라 판단된다.

• 한국수산과학회지
• /
• 제53권3호
• /
• pp.259-272
• /
• 2020

Nowadays, two types, Yumhae and Sikhae methods, remained as traditional seafood fermentation methods in Korea. In this study, flavor compounds in two types of salt-fermented fishes made by Yumhae method such as anchovy Engraulidae sp., shrimp Caridea sp., squid Decapodiformes sp., big eyed herring Clupea sp., gizzard shad Dorosoma sp. and hairtail Trichiurus sp., and made by Sikhae method such as Alaska pollack Gadus Chalcogrammus and squid. Volatile compounds detected in all salt-fermented fishes were composed mainly of aldehydes (45), ketones (39), alcohols (45), acids (12), esters (47), N-containing compounds (43), aromatic hydrocarbons (37), S-containing compounds (26), furans (10), and miscellaneous compounds (40) in salt-fermented fishes made by Yumhae method. Meanwhile, alcohols (47), terpenes (38), S-containing compounds (22), carbonyl compounds (19 aldehydes, 18 ketones), esters (13), and acids (14). Aroma-active compounds were identified by Gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis in salt-fermented anchovy, shrimp and tuna (Thunnini sp.) sauce. Ethyl 2-methylbutanoate (candy/sweet) and 2-ethyl-3,5-dimethylpyrazine (nutty/baked potato-like) were predominant odorants in salt-fermented anchovy, whereas dimethyl trisulfide (cooked cabbage/soy sauce-like), 2-ethyl-3,5-dimethylpyrazine, and (E,E)-2,4-heptadienal (fatty/grainy) in salt-fermented shrimp, and dimethyl trisulfide, 3-methylbutanal (dark chocolate-like), and 3-methylthiopropanal (baked potato-like) in tuna sauce.

• KSBB Journal
• /
• 제13권4호
• /
• pp.343-351
• /
• 1998

About 75 strains which utilize cholesterol as sole carbon and energy source were isolated from 10 samples of Kimchi and 18 samples of fermented fish food (2 Ojingo-jeots, salt-fermented squid ; 5 Changran-jeots, salt-fermented pollack tripe ; 5 Myungran-jeots, salt-fermented Alaska pollack roe ; 3 Gajami-sikhae-jeots, fermented flat fish ; 2 Gul-jeots, salt-fermented oyster ; a Juneo-jeots, salt-fermented shad). Among them tested, the 3T6-5Mj strain isolated from Changran-jeot showed the highest activity on cholesterol degradation. The optimal composition of medium for the producing cholesterol degradation enzyme by 3T6-5Mj strain was 1.0 g/L NH4NO3, 1.0 g/L K2HPO4, 0.1 g/L MgSO4.7H2O, 1.0 g/L FeSO4.7H2O, 1 g/L NaCl, 5 g/L Trypton, 1 g/L Cholesterol, and 5 g/L Maltose at 30$^{\circ}C$, pH 7.5, and the enzyme production reached a maximum level at 140 hours of cultivation.

• 산업식품공학
• /
• 제21권1호
• /
• pp.88-92
• /
• 2017

동해안의 특산 수산발효식품 중 가자미밥 식해, 오징어 젓갈, 지누아리 무침 등 총 3종의 수산발효식품에서 233개의 균을 분리하였다. 5종의 주요 식중독 균에 대한 항균활성을 측정한 결과 총 분리균 중 36개(15.5%)가 B. cereus ATCC 14579에 대해 항균활성을 나타내 가장 많은 분리균이 이 지시균을 저해하였다. 그 다음으로 S. aureus KCTC 1916, L. monocytogenes ATCC 15313 순으로 다수의 분리균이 항균활성을 나타냈다. 특히 오징어 젓갈에서 분리한 균주 중 각각 5개(6.0%), 3개(3.6%)가 그람음성 지시균인 E. coli O157:H7 ATCC 43895, Sal. enterica ATCC 4931를 저해하였다. 단백질 가수분해 활성의 경우, 72시간 배양 후, 총 분리균주 중 72개(30.9%)가 활성을 나타냈고, 가장 많은 활성을 나타낸 것은 지누아리 무침 분리균으로 72시간 배양하였을 때 36개(60.0%)가 단백질 가수분해활성을 나타냈다. 본 연구를 통해 수산발효식품에서 분리한 균주가 식중독균을 저해하는 항균물질을 생산한다는 것과 단백질 가수분해 능력을 가진 균주가 존재한다는 것을 알 수 있었다. 활성이 우수한 균주의 확보를 통해 우수 활성균주로부터 천연 항균제를 분리, 적용할 수 있고, 단백질 가수분해활성을 다양한 발효식품 및 더 나아가 저염 수산 발효식품 생산에 활용할 수 있을 것으로 기대된다.