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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2005.8
- 수록면
- 405 - 412 (8page)
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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℃. 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. Numbers 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 NH₂-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.
목차
Abstract
서론
재료 및 방법
결과 및 고찰
요약 및 결론
감사의 글
문헌
참고문헌 (22)
참고문헌 신청
Cha YJ, Lee CE, Jeong EK, Kim H, Lee JS (2002) Physiological functionalities of traditional Alaska pollack sikhae. J Korean Soc Food Sci Nutr 31: 559-565.
Choi C, Koo TH, Kim S, Choi HJ, Seung TS (2002a) A study on quality characteristics of traditional Kyungsangdo Myungtae sikhae. Korean J Dietary Culture 17: 267-274.
Choi C, Koo TH, Zhang YB, Choi HJ, Woo HS, Son GM (2002b) Functional and volatile flavor components in Myungtae sikhae. Korean J Food Culture 17: 535-542.
Choi C, Lee HD, Choi HJ (2001a) A study on quality characteristics and establishment of fermentation process for traditional Kyungsangdo squid sikhe. Korean J Dietary Culture 16: 118-127.
Choi C, Lee HD, Choi HJ, Son JH, Kim S, Son GM, Cha WS (2001b) Functional and volatile flavor components in traditional Kyungsando squid sikhe. Korean J Food Sci Technol 33: 345-352.
Choi C, Koo TH, Kim S, Choi HJ, Seung TS (2002a) A study on quality characteristics of traditional Kyungsangdo Myungtae sikhae. Korean J Dietary Culture 17: 267-274.
Choi C, Koo TH, Zhang YB, Choi HJ, Woo HS, Son GM (2002b) Functional and volatile flavor components in Myungtae sikhae. Korean J Food Culture 17: 535-542.
Choi C, Lee HD, Choi HJ (2001a) A study on quality characteristics and establishment of fermentation process for traditional Kyungsangdo squid sikhe. Korean J Dietary Culture 16: 118-127.
Choi C, Lee HD, Choi HJ, Son JH, Kim S, Son GM, Cha WS (2001b) Functional and volatile flavor components in traditional Kyungsando squid sikhe. Korean J Food Sci Technol 33: 345-352.
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UCI(KEPA) : I410-ECN-0101-2009-594-015329566