• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.118-127
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• 2001

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.

• Applied Biological Chemistry
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• v.44 no.3
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• pp.167-172
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• 2001

The objective of this study is to investigate identification of lactic acid bacteria and changes of organic acid during aging of traditional Kyungsando Squid sikhe. Lactobacillus brevis SH-1, Lactobacillus plantarum SH-2, and Leuconostoc mensenteroides SH-3, which were isolated from Kyungsando Squid sikhe were selected for fermentation. The viable cell and lactic acid bacteria counts of squid sikhe was increased on fermentation days, and slowly decreased after 10 days of fermentation. The viable cell and lactic acid bacteria counts of standard sikhe at 6 days fermentation was $3.7{\times}10^9$ and $8.2{\times}10^8\;CFU/g$, respectively. The organic acid of squid sikhe consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid. The contents of acetic acid and tartaric acid slowly increased after 7 days of fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.640-647
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• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.345-352
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• 2001

The volatile compounds of traditional Kyungsando squid sikhe were identified by GC-MS. The amount of ${\alpha}-zingibirene$ among identified volatile compounds was 19.73 mg/kg. The major volatile compounds of sikhe were (Z)-Di-2-propenyl disulfide, ${\alpha}-curcumene$, methyl allyl disulfide, (E, E)-a-farnesene, pentanol, z-citral, 3-ethyl-1,2-dithi-5-ene-${\beta}-elemene$, ${\beta}-elemene$, acetic acid, and ${\beta}-phellandrene$. The volatile compounds of sikhe were compose of 49 including hydrocarbone groups, 15 aldehydes groups, 33 alcohol groups kinds, 11 ketone and ester groups. The fraction obtained from sikhe were tested for electron donating ability, angiotensin converting enzyme inhibitory activity and xanthine oxidase inhibitory activity. There were no electron donating abilities$(SC_{50})$ in hexane and water soluble fractions. On the other hand, the angiotensin converting enzyme abilities of ethylacetate and butanol soluble fractions were $310.64\;{\mu}g/mL$ and $1096.49\;{\mu}g/mL$, respectively. Angiotensin converting enzyme inhibitory activities$(IC_{50})$ of ethylacetate butanol soluble fractions were 1.623 mg/mL and 1.303 mg/mL, respectively. Xanthine oxidase inhibitory activities$(IC_{50})$ of ethylacetate fraction and butanol soluble fractions were 3.591 mg/mL and 2.083 mg/mL, respectively.

• Food Industry
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• s.172
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• pp.38-56
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• 2003

The volatile compounds of traditional Kyungsando squid sikhe were identified by GC-MS. the amount of-zingibirene among identified volatile compounds was 19.73 mg/kg. The major volatile compounds of sikhe was (Z)-Di-2-propenyl disulfide,-curcumene, methyl

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.562-570
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• 2003

The awareness of ritual foods in general rituals were surveyed and compared in the Gyeonggi and Gyungsangbuk-do areas in order to identify the characteristics of Korean rituals and establish desirable ritual foods. As materials for "Jeon" (fried pan cakes) in rituals, fish fillets, meat and vegetables were largely used in the Gyeonggi region. In the Gyeongbuk region, all three of these ingredients were the most highly used for "Jeon" also. In the case of rice cakes, "Songpyun" steamed on a layer of pine needles, "Jeolpyun" and "Sirudduk", with a red beans, were mostly used in Gyeonggi-do, while "Songpyun", "Jeolpyun" and "Ingelmi" were largely used in Gyeongsangbuk-do. As seasoned vegetables and herbs, fernbrakes, root of bell flowers, green bean sprouts and bean sprouts were largely used in Gyeonggi-do region, whereas, fernbrakes, bean sprouts, root of bell flowers and spinaches were mainly used in Gyeongbuk region. The use of fernbrakes was highest in both regions. With regard to the number of side dishes, 2∼3 kinds of seasoned herbs and 3∼4 kinds of fruits were mostly used, but with slightly higher numbers in the Gyeongsangbuk-do than the Gyeonggi-do region. With regard to liquor used for rituals, clear strained rice wine was used most in the Gyeonggi-do area, while more unrefined rice wine was used in the Gyeongbuk region. Meat was the most used ingredient in broth slices of dried meat and cod were highly used in the Gyeonggi region, but slices of dried squid were most widely used in the Gyeongbuk region. Most households in both regions tended not to use raw fish in the rituals, and as for the ingredients of Korean Kabobs, meat was the most widely used, then fish and finally vegetables were the most used ingredients. Beef soup was the most used, but more green vegetable soup was used in the Gyeongbuk than the Gyeonggi region. Sweet drink made from fermented rice (sikhe) was generally used in the rituals. It was the most widely used in the Chusok-Hangawi Ritual in the Gyeonggi region, while it was used in the New Year's Ritual in the Gyeongbuk region.