시판 가자미(Verasper moseri Jordan et Gilberu)식해의품질 특성
Quality Characterization of Commercial Flounder Verasper moseri Jordan et Gilberu Sikhae
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Abstract
Flounder Verasper moseri Jordan et Gilberu sikhae is one of the traditional Korean fermented food. Microbiological, chemical, and biogenic amine analyses were carried out to evaluate the quality of commercial flounder sikhae and establish standardization. The quality characteristics were analyzed in terms the salinity, volatile basic nitrogen, pH, amino-N, TBA value, biogenic amine, viable cell count, and lactic acid bacteria. Quality evaluation of commercial flounder sikhae revaled an average pH of 4.84, volatile basic nitrogen of 43.47 mg/100 g, amino-N of 213.04 mg/100 g, salinity of 5.77 %, viable cell count of 106-107 CFU/g, viable lactic acid bacteria count of 106-107 CFU/g and biogenic amine level of 0.70-47.34 mg/kg.
참고문헌 (9)
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