The Biofunctional Activities and Shelf-life of Low-salt Squid Sikhae

조원일,; 김상무,

doi:10.9721/kjfst.2012.44.1.061

Cited by 15 publications

(1 citation statement)

References 11 publications

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“…, (Cha et al, 2004b), , (Cha et al, 2004c;Cha et al, 2002a;Cha et al, 2004a) (Lee et al, 1996;Park, 2012;Cho and Kim, 2012a et al, 2015), (Cho and Kim, 2012b) , (Park, 2012: Cho andKim, 2012a) (Han et al, 2015) . , , ,…”

Section: 서 론mentioning

confidence: 99%

Quality of Alaska Pollack Theragra chalcogramma Sikhae after Fermentation for Different Times

Jeong¹,

Hun²,

Cha³

2015

Korean Journal of Fisheries and Aquatic Sciences

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We sought to extend the shelf-life of Alaska pollack Theragra chalcogramma sikhae while maintaining quality. We compared the chemical, microbiological, and organoleptic characteristics of sikhae prepared under four different conditions. Control fish were fermented at ambient temperature (21±2°C); other samples were stored at 5°C after fermentation at ambient temperature for 36 h (A1), 60 h (A2), and 84 h (A3). Volatile basic nitrogen and amino-nitrogen levels, and total acidity increased with fermentation time in all samples, but the pH fell, attaining a relatively lower level in the control than in other samples. Over 90% of all viable cells were lactic acid-producing bacteria; this proportion did not change significantly during fermentation. In terms of texture, only hardness was affected by fermentation. The hardness of the control fell more rapidly than did that of the other samples. In terms of sensory evaluation (the acceptance test and quantitative descriptive analysis [QDA]), A2 was superior to other samples after fermentation for different times; A2 maintained limited salability (6 points on the relevant index) for up to 17 days of storage.

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Section: 서 론mentioning

confidence: 99%

Quality of Alaska Pollack Theragra chalcogramma Sikhae after Fermentation for Different Times

Jeong¹,

Hun²,

Cha³

2015

Korean Journal of Fisheries and Aquatic Sciences

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Volatile Flavor Compounds and Nutritional Values in Alaska PollackSikhaeMade by Two-Stage Fermentation

Cha

Kim

Cho

et al. 2019

ACS Symposium Series

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Lactic Acid Bacterial Starter Culture with Antioxidant andγ-Aminobutyric Acid Biosynthetic Activities Isolated from Flatfish-SikhaeFermentation

Won

Chang

et al. 2015

Journal of Medicinal Food

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The aim of this study is to select a lactic acid bacterial strain as a starter culture for flatfish-Sikhae fermentation and to evaluate its suitability for application in a food system. Four strains of lactic acid bacteria isolated from commercial flatfish-Sikhae were identified and selected as starter culture candidates through investigation of growth rates, salt tolerance, food safety, and functional properties such as antioxidative and antimicrobial activities. The fermentation properties of the starter candidates were also examined in food systems prepared with these strains (candidate batch) in comparison with a spontaneous fermentation process without starter culture (control batch) at 15°C. The results showed that the candidate YG331 batch had better fermentation properties such as viable cell count, pH, and acidity than the other experimental batches, including the control batch. The results are expressed according to selection criteria based on a preliminary sensory evaluation and physiochemical investigation. Also, only a small amount of histamine was detected with the candidate YG331 batch. The radical scavenging activity of the candidate batches was better compared with the control batch, and especially candidate YG331 batch showed the best radical scavenging activity. Also, we isolated another starter candidate (identified as Lactobacillus brevis PM03) with γ-aminobutyric acid (GABA)-producing activity from commercial flatfish-Sikhae products. The sensory scores of the candidate YG331 batch were better than those of the other experimental batches in terms of flavor, color, and overall acceptance. In this study, we established selection criteria for the lactic acid bacterial starter for the flatfish-Sikhae production and finally selected candidate YG331 as the most suitable starter.

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The Biofunctional Activities and Shelf-life of Low-salt Squid Sikhae

Cited by 15 publications

References 11 publications

Quality of Alaska Pollack Theragra chalcogramma Sikhae after Fermentation for Different Times

Quality of Alaska Pollack Theragra chalcogramma Sikhae after Fermentation for Different Times

Volatile Flavor Compounds and Nutritional Values in Alaska PollackSikhaeMade by Two-Stage Fermentation

Lactic Acid Bacterial Starter Culture with Antioxidant andγ-Aminobutyric Acid Biosynthetic Activities Isolated from Flatfish-SikhaeFermentation

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