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KMID : 1024420180220030228
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Food Engineering Progress
2018 Volume.22 No. 3 p.228 ~ p.234
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Effect of Salinity of Fermented Squid Sauce on Physicochemical Properties and Sensory Test
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Kim Hong-Gyun
Lee Sang-Yoon
Lee Jung-Gyu
Lee Yun-Jung
Cho Young-Jae
Choi Mi-Jung
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Abstract
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This study was conducted to investigate the acceptability of squid sauce as a seasoning. The squid sauce samples supplemented with only vitamin C were fermented under anaerobic condition. Experimental analyses measured amino acid composition, physicochemical properties, and sensory attributes and its relationships using principal component analysis. During fermentation (32 d), the total amino acid content of squid sauce samples increased, even though the contents of each amino acid in the samples were varied. Increased trends of salinity and sugar contents in squid sauce samples were revealed, while their water contents and pHs decreased (p<0.01). The addition of NaCl seemed to affect the color of squid sauce samples and commercial low-salt soy sauce within all different salinity groups (p<0.01). Also, flavor, sweetness, sourness, and overall acceptance were significantly changed among some salinity groups (p<0.05). The higher the salinity of the samples was, the more similarity there was between samples and commercial low-salt soy sauce. These results indicated that fermented squid sauce could be applied as a seasoning in various purposes through salinity control.
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KEYWORD
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squid sauce, salinity, sensory, amino acids, principal component analysis
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