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멍게(Halocynthia roretzi) 식해의 개발 및 특성

Development and Characterization of Sea Squirt Halocynthia roretzi Sikhae

이지선|김현정|김기현|김진수|김민지|허민수|김지혜
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2013.02|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제46권 제1호|pp. 27-36

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참고문헌

키워드

AscidianHalocynthia roretziSikhaeSea squirtSeasoned sea squirt
주제분류수산학

초록

This study was conducted to develop and characterize sea squirt Halocynthia roretzi sikhae. According to the results for pH, total acidity, lactic acid bacteria, amino nitrogen and sensory evaluation of sea squirt sikhae during fermentation for 6 days at 15°C, the optimum fermentation periods were 4 days for sourness-disliking customers and 5 days for sour-disliking customers. No differences in the proximate compositions of sea squirt sikhae s fermented for 4 days (4D) and for 5 days (5D) were found. There was a difference in the eproximate compositions of commercial seasoned sea squirts, 4D and 5D, sea squirt sikhae s. The results of salinity, total acidity, amino nitrogen and sensory evaluation of two kinds of sikhae suggest that the taste was stronger for 5D than for 4D, both of which were superior to commercial seasoned sea squirts. There was, however, no difference in color of 4D, 5D and commercial seasoned sea squirts. The results of E. coli analyses suggest that sea squirt sikhae is a safe food in terms of sanitation.

Abstract

This study was conducted to develop and characterize sea squirt Halocynthia roretzi sikhae. According to the results for pH, total acidity, lactic acid bacteria, amino nitrogen and sensory evaluation of sea squirt sikhae during fermentation for 6 days at 15°C, the optimum fermentation periods were 4 days for sourness-disliking customers and 5 days for sour-disliking customers. No differences in the proximate compositions of sea squirt sikhae s fermented for 4 days (4D) and for 5 days (5D) were found. There was a difference in the eproximate compositions of commercial seasoned sea squirts, 4D and 5D, sea squirt sikhae s. The results of salinity, total acidity, amino nitrogen and sensory evaluation of two kinds of sikhae suggest that the taste was stronger for 5D than for 4D, both of which were superior to commercial seasoned sea squirts. There was, however, no difference in color of 4D, 5D and commercial seasoned sea squirts. The results of E. coli analyses suggest that sea squirt sikhae is a safe food in terms of sanitation.

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