Studies on Taste Compounds in Alaska Pollack Sikhae during Fermentation

전통 명태식해 숙성중의 정미성분에 관한 연구

  • Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University) ;
  • Kim, So-Jung (Hanmi Perfuer & Chemical Co., Ltd.) ;
  • Kim, Eun-Jeong (Dept. of Food and Nutrition, Changwon National University) ;
  • Kim, Hun (Dept. of Food and Nutrition, Changwon National University) ;
  • cho, Woo-Jin (Dept. of Food and Nutrition, Changwon National University) ;
  • Yoo, Mi-Young (Dept. of Food Scienc and Technology, Pukyong National University)
  • 차용준 (창원대학교 식품영양학과) ;
  • 김소정 (한미향료화학) ;
  • 김은정 (창원대학교 식품영양학과) ;
  • 김훈 (창원대학교 식품영양학과) ;
  • 조우진 (창원대학교 식품영양학과) ;
  • 유미영 (부경대학교 식품생명공학부)
  • Published : 2004.11.01


As one of the research series for the industrialization of sikhae, this study was evaluated the taste compounds present in different temperature conditions, $5^{\circ}C$, $20^{\circ}C$ and alternating temperature (stored at $5^{\circ}C$ after 10 days fermentation at $20^{\circ}C$), respectively. The changes in proximate compositions were negligible but the amounts of total sugar decreased during fermentation. The pH of sikhae products except the product fermented at $5^{\circ}C$, decreased during fermentation and was maintained at the rage of 3.8~4.4 after 10 days. The values of acidity, VBN and amino-N gradually increased with fermentation times and with increasing temperature condition in all products. Three organic acids (lactic, citric and malic acid) were disclosed as key compounds affecting the sourness in Alaska pollack sikhae. The result of taste value revealed that 6 amino acids having sweet and umami taste (aspartic acid, glutamic acid, alanine and lysine) and bitter taste (valine and methionine) as major amino acids affecting the taste of sikhae products, and increased with fermentation times. Hypoxanthine was the main component in ATP related compounds. Amino-N was comprised more over 50% of the Ex-N in sikhae products, and followed by total creatinine-N, TMAO-N and TMA-N in that order.


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