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1 한수지 46(6), , 2013 Original Article Kor J Fish Aquat Sci 46(6), ,2013 가자미 (Verasper moseri Jordan et Gilberu) 식해의최적발효조건 ( 온도및염도 ) 한대원 1 한호준 김덕기 임미진 1 조순영 2* 강릉원주대학교식품과학과, 1 강릉원주대학교동해안해양생물자원연구센터, 2 강릉원주대학교식품가공유통학과 Optimal Fermentation Conditions (Temperature and Salt Concentration) for Preparing Flounder Verasper moseri Jordan et Gilberu Sikhae Dae-Won Han 1, Ho-Jun Han, Deok-Gi Kim, Mi-Jin Im 1 and Soon-Yeong Cho 2* Department of Food Science, Gangneung-Wonju National University, Gangneung , Korea 1 East Coastal Marine Bioresources Research Center, Gangneung-Wonju National University, Gangneung , Korea 2 Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung , Korea Flounder Verasper moseri Jordan et Gilberu sikhae is a traditional salt-fermented food in Korea. We investigated the optimal processing conditions for desirable quality-controlled flounder sikhae by analyzing the physiochemical properties, microbiological species, and organoleptic properties. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhae of acceptable quality were 10 C, 4%, and 14 days, respectively. The amino-n and volatile basic nitrogen (VBN) contents of rhe acceptable quality flounder sikhae were mg/100 g and mg/100 g, respectively. Key words: Flounder sikhae, Sikhae, Dried sea salt, Fermentation condition, Fermentation temperature 서론 (Verasper moseri Jordan et Gilberu). DHA, EPA (Hwang et al., 2008),,. 7-10%, (Cha and Kim., 2004). (, ),.,.,.,,,.,,,.., Article history; Received 24 September 2013; Revised 11 October 2013; Accepted 21 October 2013 *Corresponding author: Tel: Fax: address: csykang@gwnu.ac.kr Kor J Fish Aquat Sci 46(6) , December pissn: , eissn: c The Korean Society of Fishereis and Aquatic Science. All rights reserved 689

2 690 한대원ㆍ한호준ㆍ김덕기ㆍ임미진ㆍ조순영 (Cho et al., 2001).,. 재료 재료및방법 (Verasper moseri Jordan et Gilberu), (, ), (, ) (, )., (, ), (, ), (, ), monosodium glutamate (, ), (, ), (, ). 가자미식해의제조 (round) 24 ( 20%, w/w)., 2 6% (w/w), 4% (w/w), 1% (w/w), monosodium glutamate 2% (w/w), 8% (w/w), 50% (w/w). 5, 10 15, 24 ( 20%, w/w) 2, 3, 4, 5, 6% (ph, VBN, ), ( ). 총균수및 ph 10 g 90 ml ml 3 M film, Di Plate count agar BCP colony g colony forming units (CFU/g). ph 5 g 45 ml ph meter (Mettler Toledo, SevenEasy ph, Switzerland). 휘발성염기질소 (VBN) 함량 (VBN) Conway unit micro diffusion method (Pharmaceutical Society of Japan, 1980)., 2 g 20 % trichloroacetic acid 2 ml 16 ml homogenizer (T25digital, IKA, Korea) Conway unit M HCl. 아미노질소함량 Formol (Choi et al., 2007)., 10 g 20 ml, 0.1 N NaOH ph 8.4 (ml). 관능검사 panel,,, 9 (, 1 ;, 9 ). 통계분석 Statistical Packages for Social Science (SPSS, Chicago, IL, USA) Duncan s multiple range test 5 % (P<0.05).. 발효기간중 ph 의변화 결과및고찰 ph 5, ph (Park and Kim., 2002). ph Table 1. 4%, ph ( 7 ) ph 14. ph , 5, , ph 14

3 가자미식해의최적발효조건 691 Table 1. Changes of ph of the flounder Verasper moseri Jordan et Gilberu sikhae during fermentation at 5, 10 and 15 for 28 days (Unit, ph) Temperature ±0.01 a 6.14±0.01 c 5.61±0.10 b 5.70±0.00 c 5.06±0.01 c ±0.01 a 6.07±0.01 b 4.68±0.00 a 4.47±0.00 b 4.40±0.00 b ±0.01 a 6.00±0.01 a 4.55±0.01 a 4.39±0.00 a 4.33±0.01 a Table 2. ph of flounder Verasper moseri Jordan et Gilberu sikhae during fermentation at 10 for 28 days as affected by salt concentration (Unit, ph) 2% 6.10±0.02 a 5.25±0.04 b 4.73±0.04 a 4.78±0.01 a 4.79±0.00 a 3% 6.10±0.02 a 5.13±0.01 a 4.88±0.00 b 4.65±0.14 a 4.72±0.00 b 4% 6.10±0.02 a 5.53±0.02 d 4.97±0.01 c 4.97±0.00 b 4.92±0.00 c 5% 6.10±0.02 a 5.51±0.01 c 4.93±0.02 bc 4.79±0.01 a 4.70±0.00 a 6% 6.10±0.02 a 5.90±0.02 e 5.78±0.02 d 5.14±0.02 c 5.20±0.03 d Table 3. Changes of volatile basic nitrogen (VBN) content of the flounder Verasper moseri Jordan et Gilberu sikhae during fermentation at 5, 10 and 15 for 28 days Temperature ±0.55 a 19.77±0.70 a 19.26±0.69 a 24.86±0.73 a 28.44±1.25 a ±0.55 a 20.69±0.64 a 20.29±5.14 b 33.61±0.70 b 44.80±6.61 b ±0.55 a 30.77±0.36 b 35.91±1.23 c 41.69±0.93 c 97.51±4.07 c 10, 15 5, (Kim and Cho., 1994).., 5 ph 28,. 10. (10 ) ph Table ( 20%, w/w), ph. ph 7 (2, 3%) 5. ph, 4, 5, 6% , , 4% (Table 9) 4%

4 692 한대원ㆍ한호준ㆍ김덕기ㆍ임미진ㆍ조순영 Table 4. Volatile basic nitrogen (VBN) content of the flounder Verasper moseri Jordan et Gilberu sikhae during fermentation at 10 for 28 days as affected by salt concentration 2% 9.41±0.01 a 54.25±2.55 e 52.10±0.69 d 62.18±0.68 d 78.99±0.25 d 3% 9.41±0.01 a 46.70±0.58 d 48.46±0.17 c 51.31±0.22 c 71.89±1.20 c 4% 9.41±0.01 a 37.10±0.51 c 44.25±0.90 b 55.33±0.21 c 64.46±0.93 b 5% 9.41±0.01 a 33.39±0.65 a 43.40±1.73 b 55.27±0.42 b 63.56±0.75 b 6% 9.41±0.01 a 34.33±1.33 b 40.90±0.63 a 45.16±0.70 a 57.99±2.81 a Values with different superscripts in the same row are significantly at P<0.05 by Duncan s multiple range test Table 5. Changes of amino nitrogen (NH 2 -N) content of the flounder Verasper moseri Jordan et Gilberu sikhae during fermentation at 5, 10 and 15 for 28 days Temperapture ±3.40 a ±5.36 a ±8.02 a ±2.81 b ±3.60 a ±3.40 a ±3.09 b ±1.37 a ±1.99 a ±3.06 b ±3.40 a ±4.40 b ±0.78 b ±1.27 c ±2.94 c Table 6. Amino nitrogen (NH 2 -N) content of the flounder Verasper moseri Jordan et Gilberu sikhae during fermentation at 10 for 28 days as affected by salt concentration 2% ±0.85 a ±4.23 b ±1.07 b ±5.36 c ±0.64 e 3% 4% 5% ±0.85 a ±3.77 a ±10.03 a ±0.51 b ±0.39 c ±0.85 a ±1.49 b ± ±6.89 ab ±0.20 d ±0.85 a ±10.78 ab ±6.23 a ±1.78 ab ±0.54 b 6% ±0.85 a ±0.58 b ±2.46 b ±0.13 a ±0.30 a., Kim et al. (1994), ph,. 발효기간중휘발성염기질소 (VBN) 함량의변화 (5, ) VBN Table 3. (5, ) VBN VBN 21 5, mg/100 g mg/100 g VBN mg/100 g (Cho et al.,

5 가자미식해의최적발효조건 693 Table 7. Changes of total viable cells of the flounder Verasper moseri Jordan et Gilberu sikhae during fermentation at 5, 10 and 15 for 28 days (Unit, CFU/g) Temperature Table 8. Total viable cells of the flounder Verasper moseri Jordan et Gilberu sikhae during fermentation at 10 for 28 days as affected by salt concentration (Unit, CFU/g) 2% % % % % ) mg/100 g,. (2, 3, 4, 5 6 %) 10 VBN Table 4. VBN 7. VBN 3% mg/100 g, 4% mg/100 g. VBN 2, 3 4% 7 6% mg/100 g. 발효기간중아미노질소함량의변화. (5, ) Table , mg/100 g mg/100 g, 5, Kim et al. (1993),. VBN (Cho et al., 2012, mg/100 g). 2, 3, 4, 5 6% 10 Table mg/100 g. 6% mg/100 g, VBN %, mg/100 g. Kim et al. (1993)

6 694 한대원ㆍ한호준ㆍ김덕기ㆍ임미진ㆍ조순영 Table 9. Results on the sensory evaluation of flounder Verasper moseri Jordan et Gilberu sikhae fermented at 10 for 14 days as affected by salt concentration Flavor Taste Color Texture Overall acceptance 2% 2.0 ± 0.1 a 2.7 ± 0.8 a 3.6 ± 1.2 a 3.3 ± 1.3 a 1.7 ± 0.9 a 3% 2.3 ± 1.3 ab 3.5 ± 1.1 a 3.4 ± 1.2 a 4.3 ± 1.5 a 3.3 ± 0.5 b 4% 3.6 ± 2.2 b 5.2 ± 1.9 b 3.7 ± 1.3 a 4.6 ± 1.4 a 5.3 ± 1.0 c 5% 3.4 ± 1.4 b 4.7 ± 1.5 b 3.3 ± 1.4 a 4.3 ± 1.2 a 4.9 ± 0.5 c 6% 3.2 ± 1.2 b 4.3 ± 1.6 b 3.7 ± 1.2 a 4.5 ± 1.3 a 4.8 ± 0.3 bc,,. 발효기간중총균수의변화 Table CFU/g CFU/ g CFU/g (Cho et al, 2012), 5, CFU/ g 15., CFU/g CFU/g. (2, 3, 4, 5 6%) Table % CFU/g CFU/g 4, 5 6% % 10 5 CFU/g 4% 2, 3%. ph ph. Kim et al. (2012),. 제품의관능검사, (Cho et al, 2012) 10 14, Table 9. 4% 5.2, , 6%., 5, 6% 4% 5.3. 가자미 (Verasper moseri Jordan et Gilberu) 식해의제조표준화설정,, ph VBN 15,.., 5, 10, , 3% VBN ph,

7 가자미식해의최적발효조건 , 5 6%. 5 6%, 4% 5.3. ph VBN mg/100 g mg/100 g, CFU/g CFU/g (Cho et al, 2012). ph VBN,,, 4 %. 사사 ( , 2013 ).. References Arnold H and Brown D Histamine toxicity from fish products. Adv Food Res, Cha YJ, Kim SJ, Jeong EJ, Kim H, Cho WJ and Woo MY Studies on taste compounds in alaska pollack sikhae during fermentation. J Korean Soc Food Sci Nutr, Cho SY, Han DW, Kim SR and Im MJ Optimal processing onditions of fermentation temperature and sea salt concentration for preparing squid Todarodes paxificus sikhae. Kor J Fish Aquat Sci 46, Cho WI and Kim SM The biofunctional activities and shelf-life of low-salt squid sikhae. Korean J Food Sci Technol, Cho SY, Kim SR, Im MJ and Han DW Optimal Processing Conditions of Fermentation Temperature and Sea Salt Concentration for Preparing Squid Todarodes paxificus Sikhae. Kor Fish Aquat Sci 46, org/ /kfas Choi C, Lee HD and Choi HJ A study on quality characteristics and establishment of fermentation process for traditional kyungsando squid sikhe. Korean J Dietary Culture, Hwang SH and Youn KS Stability and quality characteristics of squid liver oil during refining process. Food Eng Prog, Kim SM, Back OD and Lee KT The development of squid (Todarodes pacificus) sikhae in the kangnung district: 4 The effects of red pepper and grain contents on the properties of squid sikhae. Bull Korean Fish Soc, Kim SM, Jeong IH and Cho YJ The development of squid sikhae in Kangnung district: 1. The effects of fermentation temperatures and periods on the properties of squid sikhae. Bull. Korean Fish., Kim SR, Han DW, Im MJ and Cho SY Optiaml processing conditions and concentrations for red pepper powder and crushed garlic in the manufacture of squid Todarodes paxificus sikhae. Kor Fish Aquat Sci, Kim YM, Jeong YM and Hong JH Processing conditions for low-salted squid jeotkal. Bull Korean Fish Soc, Keskinel A, Ayres JC and Hnyer HE Determination of oxidative changes of meats by the 2-thiobarbituric acid method. J Food Tech, Lee YK, Shin MS, Jhong DY, Hong YH and Lim HS Changes of kimchis contained different garlic contnents during fermentantion. J Korean Soc Food Sci, Park JH and Kim SM property changes of the saltseasoned and fermented the broken roes of alaska pollock stuffed into cellulose casing. Korean J Food Sci Technol, Park SM, Park CK, Lee KT and Kim SM Changes in taste compound of low salt fermented pollack tripe during controlled freezing point aging. Korean J Food Sci Technol, Song HN, Lee DG, Han SW, Yoon HK and Hwang IK Quality change of salted and semidried mackerel fillets by UV treatment during refrigerated storage. Kor J Food Cook Sci, Takahashi T Distribution of trimethylamine oxide in the piscine and molluscan musle. Bull Jap Soc Sci Fish, 91.

가자미식해의제조공정최적화 37., (Choi et al., 200).. 재료 재료및방법 (Verasper Jordan et Gilbert;, ), (, ), (, ) (, )., (, ), (, ), (, ), (, ), (, ), (, ). 가자미식해제조 (round

가자미식해의제조공정최적화 37., (Choi et al., 200).. 재료 재료및방법 (Verasper Jordan et Gilbert;, ), (, ), (, ) (, )., (, ), (, ), (, ), (, ), (, ), (, ). 가자미식해제조 (round 한수지 48(), 036-043, 205 Original Article Kor J Fish Aquat Sci 48(),036-043,205 반응표면분석법을이용한가자미 (Verasper moseri Jordan et Gilbert) 식해제조최적화 한대원 김덕기 한호준 조순영 2 * 강릉원주대학교식품과학과, 강릉원주대학교동해안해양생물자원연구센터, 2 강릉원주대학교식품가공유통학과