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Salted and then washed flounder muscles with salting levels of 10%, 15% and 20% were mixed with boiled foxtail millet and spices(radish, garlic, ginger and red pepper) and fermented at 15℃ for 7 days. The changes of taste constituents of fermented flounder Sikhae, such as sugars, free amino acids and 5´-nucleotides, were investigated. The content of fructose decreased significantly during Sfkhae fermentation, but the content of mannitol that was not detected from raw material was estimated to be 6.26%∼8.97% in Sikhae. The content of total free amino nitrogen in the 15% salted Sikhae was 290.6 mg% and the highest value with 53.4% of its extract nitrogen. It is believed that leucine, alanine, arginine, glutamine, isoleucine, valine, glutamic acid and lysine may play an important role as the taste constituents in Sikhae. The detected 5´-nucleotides were CMP, UMP, CTP, AMP, ADP and ATP and among them the nucleotide showing the hightest level irrespective of treatment was UMP estimated to be 761.0 μg/g∼849.0 μg/g. ATP and ADP were significantly decreased in Sikhae, but CMP and CTP were significantly increased in the 15% salted Sikhae compared with those of raw material.
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