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KMID : 1007520000090010005
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Food Science and Biotechnology
2000 Volume.9 No. 1 p.5 ~ p.9
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Quality Characteristics of Myung - Tae (Alaska pollack) Sikhae during Fermentation
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KIM, Sang Moo
Choi, Sung Hee/Kim, Hee Yun
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Abstract
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Sikhae is one of the traditional Korean fermented fish products. The chemical, microbial, and organoleptical changes of Alaska pollack Sikhae fermented at different temperatures and periods were analysed for value-added commercial production. Acidity decreased as fermentation progressed at all fermentation temperatures, while the amounts of lactic acid, NH₂-N, and volatile basic nitrogen (VBN) increased. Thiobarbituric acid (TBA) number increased at 5℃ as fermentation progressed over all fermentation periods, increased up to 14 days of fermentation at 15 and 25℃, then decreased. The number of total viable cells increased up to 21 and 14 days of fermentation at 15 and 25℃, respectively, then decreased, but increased continuously at 5℃ over all fermentation periods. Alaska pollack Sikhae fermented at 15℃ for 21 days was the most delicious organoleptically and had a reasonably acceptable aftertaste with low stimulating odor and moderately high saltiness and chewiness.
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