지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2004.12
- 수록면
- 608 - 617 (10page)
이용수
이 논문의 연구 히스토리 (2)
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
This study is conducted to find out the appropriate preparing method and fermenting condition through analysis of
physicochemical, microbiological, sensory evaluation of Myungtae sikhae, Korean fermented fishery food which was prepared in simplified and conventional methods. During the fermentation of sikhae at 4℃, pH was decreased gradually, but acidity was increased and salinity was steady state. In this aspect, no significant difference was revealed between sikhae prepared in simplified and conventional methods. Under fermentation at 20℃ and kept at 4℃, pH was decreased to 4.6～4.9 for 15～20 days fermentation with steady state of salinity. However, acidity was changed in conversely. The content of reducing sugar with rapidly decreasing in the beginning of fermentation was continually decreased.
The propagation of microorganism in th sikhae depends on the fermentation temperature rather than the preparing methods.Generally low propagation of microorganism began to increase gradually in the sikhae fermented at 4℃comparing to that fermented at 20℃. In the sikhae fermented at 20℃ and kept at 4℃, the total count including lactic acid bacteria, was rapidly increased after 5 days' fermentation of sikhae is dominated by Lactobacillus sp. and the unique flavor and organic acid were contributed by this flora with Leuconostoc. sp.
By the sensory evaluation, the best flavor was revealed in the sikhae, prepared in simplified method fermented for 30 days at 4℃. Until 20 days, sikhae fermented at 20℃ revealed higher score than fermented at 4℃. General preference for the sikhae fermented at 4℃ for 15 days prepared by simplified method and those fermented at 20℃ for 10 days. The sikhae, fermented at 4℃, showed less difference between preparing methods and preferable acceptability after being 25 days. The best acceptability of sikhae fermented at 20℃ showed after 15～25 days. In the final conclusion, the appropriate preparing method of sikhae is to use frozen Alaska pollack with simplified method and fermented at 20℃ for 5 days and then kept at 4℃.
physicochemical, microbiological, sensory evaluation of Myungtae sikhae, Korean fermented fishery food which was prepared in simplified and conventional methods. During the fermentation of sikhae at 4℃, pH was decreased gradually, but acidity was increased and salinity was steady state. In this aspect, no significant difference was revealed between sikhae prepared in simplified and conventional methods. Under fermentation at 20℃ and kept at 4℃, pH was decreased to 4.6～4.9 for 15～20 days fermentation with steady state of salinity. However, acidity was changed in conversely. The content of reducing sugar with rapidly decreasing in the beginning of fermentation was continually decreased.
The propagation of microorganism in th sikhae depends on the fermentation temperature rather than the preparing methods.Generally low propagation of microorganism began to increase gradually in the sikhae fermented at 4℃comparing to that fermented at 20℃. In the sikhae fermented at 20℃ and kept at 4℃, the total count including lactic acid bacteria, was rapidly increased after 5 days' fermentation of sikhae is dominated by Lactobacillus sp. and the unique flavor and organic acid were contributed by this flora with Leuconostoc. sp.
By the sensory evaluation, the best flavor was revealed in the sikhae, prepared in simplified method fermented for 30 days at 4℃. Until 20 days, sikhae fermented at 20℃ revealed higher score than fermented at 4℃. General preference for the sikhae fermented at 4℃ for 15 days prepared by simplified method and those fermented at 20℃ for 10 days. The sikhae, fermented at 4℃, showed less difference between preparing methods and preferable acceptability after being 25 days. The best acceptability of sikhae fermented at 20℃ showed after 15～25 days. In the final conclusion, the appropriate preparing method of sikhae is to use frozen Alaska pollack with simplified method and fermented at 20℃ for 5 days and then kept at 4℃.
목차
Abstract
서 론
재료 및 방법
결과 및 고찰
요약 및 결론
문 헌
참고문헌 (20)
참고문헌 신청
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Chitosan - Ascorbate 및 Calcium Lactate가 오징어 식해의 숙성과 품질 특성에 미치는 영향
동아시아식생활학회지
2005 .10
-
오징어 식해의 제조 방법에 따른 품질 특성
동아시아식생활학회지
2005 .08
-
콩잎 물김치의 숙성과정 중 이화학적 변화
동아시아식생활학회지
2003 .12
-
Microbiota and Physicochemical Analysis on Traditional Kocho Fermentation Enhancer to Reduce Losses (Gammaa) in the Highlands of Ethiopia
한국미생물·생명공학회지
2018 .01
-
New Fermentation Technique for Complete Digestion of Soybean Protein
Journal of Microbiology and Biotechnology
2007 .01
-
새우젓에 HACCP을 적용하기 위한 이화학적 특성 연구
동아시아식생활학회지
2009 .06
-
멸치젓 첨가량이 부추김치의 발효숙성에 미치는 영향
대한가정학회지
1996 .01
-
대나무(이대)잎이 동치미의 발효 중 이화학적 특성에 미치는 영향
한국식품조리과학회지
1999 .01
-
Effects of Adding Lactic Acid Bacteria on Fermentation Quality and In Vitro Rumen Fermentation of Total Mixed Ration
한국미생물학회 학술대회논문집
2019 .04
-
키토산 첨가에 따른 김치의 숙성 중 이화학적 특성
한국가정과학회지
2002 .01
-
새우젓 발효 중 이화학적 특성 및 색도 변화
동아시아식생활학회지
2010 .02
-
젖산균과 온도가 김치 발효에 미치는 영향(II)
한국식품조리과학회지
1991 .01
-
염장토하 숙성시 나오는 액즙을 이용한 김치의 품질연구
한국식품조리과학회지
2001 .01
-
매실 첨가물에 따른 동치미의 발효 특성
동아시아식생활학회지
2004 .12
-
발효기간이 버섯 발효액의 품질과 생리 기능성에 미치는 영향
한국균학회지
2003 .01
-
Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds
Journal of Microbiology and Biotechnology
2017 .01
-
젖산발효한 연근, 도라지 당추출 발효액의 항산화 활성과 음료기호성에 관한 연구
동아시아식생활학회지
2015 .02
-
반응표면분석을 이용한 홍삼주 발효조건 최적화
생명과학회지
2008 .04
-
크릴이 첨가된 된장의 품질 특성
동아시아식생활학회지
2009 .10
-
Leuconostoc mesenteroides의 내산성 변이주의 김치발효에 미치는 효과
한국미생물·생명공학회지
2005 .01
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-594-014495792