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멍게(Halocynthia roretzi)식해의 개발 및 특성
김지혜 ( Ji Hye Kim ),김민지 ( Min Ji Kim ),이지선 ( Ji Sun Lee ),김기현 ( Ki Hyun Kim ),김현정 ( Hyecn Jeong Kim ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2013 한국수산과학회지 Vol.46 No.1
This study was conducted to develop and characterize sea squirt Halocynthia roretzi sikhae,According to the results for PH,total acidiy, 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 soumess-disliking customers and 5 days for sour-disliking customers. No differences in the proximate compositions of sea squirt sikhaes fermented for 4 days(4D)and for 5 days(5D)were found. There was a differende in the eproximate compsitions of commercial seasoned sea squirts, 4D and 5D, sea squirt sikhaes. 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 squirs.There was, however, no difference in color of 4D, 5D and commercial seasoned sea squirts. The results of E. coli analvses suggest that sea squirt sikhae is a safe food in terms of sanitation.