KR20140093316A - A standard method for preparing an optimum squid jeot-gal - Google Patents

Abstract

The present invention relates to a method for manufacturing a standardized fermented squid having an optimized quality and storability. The fermented squid manufactured by the method of the present invention pursues a uniform quality upon production. Techniques of stabilizing product quality comprising palatability and health-promotional properties, etc. are researched to develop a standardization technique that enhances the quality of squid products, thereby contributing even to vitalization of a regional economy.

Description

[0001] The present invention relates to a method of preparing an optimal standardized squid roe,

The present invention relates to a method for producing standardized salted squid with optimum saltiness exhibiting optimum quality and shelf life.

[Literature 1] Kim Sang-Moo., Conservation Effect of Low Salt Salted Cod Liver with Food Additives. Korean Journal of Food Science and Nutrition

[Literature 2] Hwang et al., Stability and quality characteristics of squid liver oil during refining process. Food Eng. Prog., 12, 2008

[Literature 3] Lee K.H et al., Quality evaluation of commercial salted and fermented seafoods. Kor J Food sci technol 31. 1427 ~ 1433. 1999

[Literature 4] Kim et al .. Studies on the Processing of Rapid Gelled Anchovy with Low Salt Contects by Adapted Microorganism. Korean fish Soc 22. 363 ~ 369. 1989

[5] Oh et al., Changes of the volatile basic nitrogen and free amino acids according to the fermentation of low salt fermented squid. Korean J Soc Food Sci Technol 16. 173 ~ 181. 2000

[6] Kim et al., Changes in taste compound of low salt fermented pollack tripe during controlled freezing point aging. english J Food Sci 21. 662 ~ 668

[Literature 7] Quality change of salted and semidried mackerel fillets by UV treatment during refrigerated storage. Kor. J. Food Cook. Sci., 21, 662-668. 2005

[Document 8] Processing conditions for low-salted squid Geotkal. Bull Korean Fish Soc 26: 312-320. 1993

[9] Takahashi T. 1935. Distribution of trimethylamine oxide in the piscine and molluscan musle. Bull Jap Soc Sci Fish 41, 91.

[10] Determination of oxidative changes of meats by the 2-thiobarbituric acid method, J. Food Tech., 18, 223-228. 1964

Todarodes paxificus is mainly produced on the east coast and is one of the main income sources of fishermen. It is rich in various nutrients such as taurine, DHA and EPA (Hwang et al., Stability and quality characteristics of squid liver oil during refining process. Prog., 12, 2008) has been used for various food materials such as sashimi, dried, seasoned, salted and cold. Among them, fermented seafood is produced by decomposing proteins and peptides by proteolytic enzymes present in the fish body, and by controlling microorganisms involved in fermentation during fermentation (Lee KH et al., Quality evaluation of commercial salted and fermented seafoods, Kor J Food sci technol 31. 1427 ~ 1433, 1999)

The fermented seafood is not only a protein but also a carbohydrate, a lipid, an organic acid, and other ingredients are decomposed appropriately, and each product has a unique taste and flavor. Therefore, it has been widely used as a raw material for seasoning Kim et al .. Studies on the processing of a rapid-anchovy anchovy with low salt contects by adapted microorganism. Korean fish Soc 22. 363 ~ 369 (1989)

The taste and storage characteristics of the flavor ingredient are different according to the amount of salt added and the ripening temperature. Generally, the lower the salt temperature and the higher the aging temperature, the higher the production rate of amino acids and lactic acid and the faster the rate of decay (Oh et al., Changes of the volatile basic nitrogen and free amino acids according to the fermentation of low salt fermented squid, Korean J Soc Food Sci Technol 16, 173 ~ 181, 2000). However, functional ingredients, fermentation mechanisms and major mechanisms of fermented products were not fully understood. Standards for quality assessment, such as other fermented foods, are also vague.

Therefore, it is indispensable to optimize the fermentation conditions in order to continuously develop the fermented seafood having such characteristics in accordance with the level of the food. Currently, the production of fermented seafood in Korea is used as a major source of income for the fishermen in the coastal areas because it uses small fishery products with low economic efficiency. Traditional fermented fish products with flavor and aroma well suited to Koreans' Since it relies on empirical manufacturing methods such as lack of reproducibility of produced product quality, it is too salty and unsanitary, it is difficult to stabilize production distribution and quality.

Therefore, in this research and development, we have developed scientific standardization technology of squid fish products that improve the quality of squid products by studying the quality uniformity of squid seafood and researching quality stabilization techniques including palatability and health by scientific and systematic research As a result of carrying out the present invention in order to contribute to the activation of the regional economy, it has been confirmed in the present invention that an optimal standardized squid roe was produced by confirming the salinity showing optimum quality and storage stability.

According to the above object, the present invention provides a preparation method for producing standardized squid roe with optimal saltiness exhibiting optimum quality and shelf life.

More particularly, the present invention relates to a method for preparing a cuttlefish, comprising: A second step of washing, sorting and dehydrating the squid in the first step; A third step of mixing the dehydrated squid raw material with red pepper powder, garlic, ginger, whitish white, and seasoned seasoning of green tea; Adding the salt to the squid seasoned in the third step, and allowing the low-temperature aging room to mature at low temperature for 1 to 20 days, preferably 5 to 15 days, in a low-temperature aging chamber. And a method for producing the same.

In the first step of the method, the salt is used in an amount of 5 to 30% (w / w), preferably 8 to 15% (w / w) in terms of 100% of squid raw material weight, Is used in an amount of 5 to 30% (w / w), preferably 8 to 15% (w / w).

In the first step of the production process, the salting and the direct salting are performed for 1 to 72 hours, preferably 6 to 24 hours.

In a third step of the method, the relative weight ratio (w / w) of the seasoning seasoning red pepper powder, garlic, ginger, whitish white, and green tea is 1: 20 :: 1 to 20: 1 to 20: 1: 0.1, preferably 1 to 10 :: 1 to 10: 1 to 10: 1: 0.01 to 0.05.

In a fourth step of the process, the aging is characterized by aging at about 4 to 12 < 0 > C while maintaining the salt content between 2% and 10% by adding salt.

As a result of measuring the total bacterial counts, lactic acid bacteria, pH, VBN and TBA content and sensory evaluation, the prepared savory fish sauce was prepared by aging at a salinity of 4% to 6% at 8 ° C, , Fragrance, etc., And it maintains quality uniformity in the production of squid salted fish and provides stabilization of product quality including palatability and health.

Accordingly, the present invention provides a standardized squid roe with optimum quality and storage properties obtained by the above-described method.

As described above, the standardized squid roe of the present invention having the optimum salinity that exhibits optimum quality and shelf life seeks quality uniformity in the production of squid salted fish, and studies the quality stabilization technique of the product including palatability and health It also contributes to the revitalization of the local economy by developing the standardization technology of squid meat products to improve the quality of squid products.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following examples and experimental examples are illustrative of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

Reference example  1. Materials Preparation

The salt used in salted salted salted fish was salted salted salted salted salted fish (Hae Pyo Co., Ltd., Korea), and the immediate additive was syrup (CJ Co., Ltd., Domestic), Garlic (Shinya Won, Domestic), Ginger (Nonghyup, Domestic), Miwon (Domestic, Domestic) Were purchased from the Nonghyup Hanaro Mart in Gangneung City, respectively.

Example  One. Squid  Produce

The sample was prepared by cutting the inside of the squid, removing the husks and legs, finely grasping the body and then washing it for 12 hours with salting (10% of sun salt) and immediately (10% of syrup). After 2 hours of dehydration, %, Garlic 3%, ginger 2.1%, pomegranate 1.29%, and myeongwon 0.01% were added, and the mixture was put in a container and aged. According to the experimental method, the samples were prepared by varying the temperature of 4 ℃ 8 ℃ and 12 ℃ during the final aging. Salinity of the salted salt samples were 2%, 4%, 6%, 8% And 10%, respectively.

Experimental Example  1. Squid roe pH  Measure

The squid rods prepared in the above example were stored at 4 ° C, 8 ° C and 12 ° C for 18 days at a ripening temperature, and the pH was measured as follows.

The pH was measured with a pH meter (Mettler Toledo, SevenEasy pH, Switzerland) after taking 5 g of sample and homogenizing with 45 mL of distilled water.

As a result of this experiment, it has been reported that general fermented fish foods have an adverse effect on odor and flavor when pH is lower than 5 and produce no organic acid, and pH is a factor affecting the quality characteristics of fermented fish products. Table 1 shows the pH-dependent changes of pH during storage.

The initial pH ranged from 5.61 to 5.65, but there was no significant difference between the samples. The pH of the other samples was not significantly different from 5.50 to 5.58 Respectively. The higher the aging temperature, the higher the organic acid is due to the increased microbial activity. The fermented squid fermented at 4 ℃ and 8 ℃ until 15th day of fermentation had pH over 5 and the fermented squid fermented at 12 ℃ decreased to 4.29. Therefore, fermentation and circulation at high temperature rapidly lowered the quality of the fermented seafood. Therefore, it was determined that fermentation and circulation should be carried out at low temperature in the fermented squid, and the fermentation and circulation at 4 ℃ had a small pH change during the fermentation period. The subsequent experiments were carried out at 8 ° C and the appropriate maturation date was observed at about 9 to 12 days. Table 2 shows the pH changes during fermentation of salted salted squid. The aging temperature was 8 ℃ and the pH of the samples decreased slowly until the 6th day. However, the pH of the squid was lowered to 5 or less at 2% and 4%, respectively. The change of pH was small as the salinity was increased, and the change of pH was stable as 6%, 8% and 10% of salinity were 5.02, 5.41 and 5.54 on the 18th day of ripening, respectively. In addition, Kim et al. (Chang et al., Chang, J Food Sci 21, 662-668) reported that the fermented pollack tripe during fermented fermented pollack tripe The pH was decreased rapidly due to the increase of organic acid due to the increase of activity of microorganisms as the salt concentration was lower and the temperature was higher.

Results of pH change at 4 ℃, 8 ℃ and 12 ℃ ripening temperature for 15 days (Unit, pH) Temperature
(° C) Fermentation (days) 0 3 6 9 12 15 4 ℃ 5.65 + 0.03 ^Aa 5.64 + 0.01 ^Aa 5.50 0.03 ^Bb 5.48 + 0.02 ^Ab 5.39 ± 0.01 ^Ac 5.37 ± 0.01 ^Ad 8 ℃ 5.61 + 0.02 ^Ab 5.63 + 0.01 ^Aa 5.58 ± 0.01 ^Ac 5.36 + 0.01 ^Bd 5.27 ± 0.01 ^Be 5.06 0.0 ^Bf 12 ° C 5.61 ± 0.01 ^Aa 5.56 + - 0.01 ^Bb 4.88 ± 0.01 ^Cc 4.63 ± 0.03 ^Cd 4.43 ± 0.01 ^Ce 4.29 0.0 ^Cf Values are mean ± SD (n = 3).
Different lowercase letters within the same row are significantly different (P <0.05).
Different capital letters within the same column are significantly different (P <0.05).

Results of pH change at 8 ℃ aging temperature for 18 days (Unit, pH) Salinity
(%) Fermentation (days) 0 3 6 9 12 15 18 2% 5.68 ± 0.01 ^Aa 5.15 + 0.02 ^Cb 4.14 + 0.01 ^Ed 4.12 + - 0.01 ^Ee 4.10 + 0.01 ^Ef

4.07 + 0.02

4.16 ± 0.01 ^Ec 4% 5.66 + 0.02 ^Aa 5.58 + - 0.01 ^Bb 4.47 ± 0.01 ^Dc 4.37 ± 0.01 ^Dd 4.36 + 0.01 ^De 4.35 + 0.01 ^De 4.34 0.01 ^Df 6% 5.65 + 0.03 ^Aa 5.65 + 0.02 ^Aa 5.56 + - 0.01 ^Cb 5.49 + - 0.01 ^Cc 5.48 ± 0.01 ^Cc 5.33 ± 0.02 ^Cd 5.02 ± 0.01 ^Ce 8% 5.67 + 0.01 ^Aa 5.60 + 0.01 ^Bb 5.59 + 0.01 ^Bb 5.59 + 0.01 ^Ab 5.54 + - 0.01 ^Bc 5.49 ± 0.01 ^Bd 5.41 ± 0.01 ^Be 10% 5.68 ± 0.01 ^Aa 5.63 + 0.01 ^Bb 5.62 ± 0.01 ^Ab 5.57 + - 0.01 ^Bc 5.57 + - 0.01 ^Ade 5.55 + 0.01 ^Aef 5.53 ± 0.01 ^Af Values are mean ± SD (n = 3).
Different lowercase letters within the same row are significantly different (P <0.05).
Different capital letters within the same column are significantly different (P <0.05).

Experimental Example  2. Freshness ( VBN , Volatile base nitrogen) measurement

The freshness of squid roe prepared in the above example was stored at 4 ° C, 8 ° C and 12 ° C aging temperature for 18 days, as described below.

The content of volatile basic nitrogen (VBN) was determined by mixing 2 mL of 20% trichloroacetic acid solution and 16 mL of distilled water in 2 g of sample using microconduction method (Pharmaceutical Society of Japan, 1980) using conway unit using crushed squid salted fish. The mixture was filtered through a homogenizer, filtered, placed in a conway, allowed to stand at 37 ° C for 80 minutes, and then titrated with 0.01 M HCl.

The amount of volatile basic nitrogen was determined using the following equation (1).

As a result of the experiment, the changes of volatile basic nitrogen were investigated in the fermented squid at 4 ℃ 8 ℃ 12 ℃ for 15 days. The VBN contents of the fermented squid marinated at 4 ℃ and 8 ℃ gradually increased during the pre - fermentation period and the fermentation at 12 ℃ showed a tendency to increase rapidly. The VBN content of the fermented squid marinated at 4 ℃ and 8 ℃ was 14mg / 100g and 18mg / 100g until the 15th day of fermentation. In case of aging at 12 ℃, it increased rapidly at 4mg / 100g before ripening and increased to 26mg / 100g at 6 days of ripening, and gradually increased from 9th day of ripening to 42mg / 100g at 15 days of ripening . As a result of the experiment with the sensory evaluation, it was found that the salted squid marinated at 12 ℃ had already decayed on the 9th day of ripening, and the moisture content was decreased on the 15th day of ripening.

Song et al., (2005) found that the VBN content of fresh fish was generally 15% higher than that of normal fish. -25 mg / 100 g, 30-40 mg / 100 g is determined to be the initial degree of corruption, and 50 mg / 100 g is the degree of corruption. However, since the fermented food is aged fermented food, . From this result, we could predict the aging period of salted squid by temperature and it was found that the temperature was not suitable because of rapid decay at 12 ℃. According to Takahashi (Distribution of trimethylamine oxide in the piscine and molluscan musle, Bull. Jap. Soc. Sci. Fish., 41, 91 1935), the VBN measurement showed that the fish meat And the increase in the number of fishes in the fishery.

Table 4 shows the changes in VBN content during aging at 8 ℃ for 18 days at 2%, 4%, 6%, 8% and 10% salinity of squid salted fish. The VBN contents of 2%, 4%, 6%, 8% and 10% salted salted salted fish showed significant difference with increasing aging period. Showed a tendency to increase more rapidly. The VBN content of salted 6%, 8%, and 10% salted squid grew very slowly to 22.55mg / 100g, 16mg / 100g, and 15mg / 100g until the 18th day of ripening and as a result of sensory evaluation, . Salted salted 2% and 4% salted salted shrimp rapidly increased in early and middle ages and showed VBN contents of 32mg / 100g and 31mg / 100g on the 9th day of ripening. , But it was high in 40mg / 100g and 35mg / 100g on the 18th day of fermentation, and sensory evaluation showed that it was not possible to ingest.

Changes in the content of volatile basic nitrogen (VBN) (Unit, mg / 100 g) at aging temperature of 4 ℃, 8 ℃ and 12 ℃ for 15 days Temperature
(° C) Fermentation (days) 0 3 6 9 12 15 4 ℃ 4.25 ± 0.53 ^Ad 7.55 + - 0.43 ^Cc 10.52 + - 0.47 ^Cb 14.16 ± 0.50 ^Ca 14.84 ± 0.62 ^Ca 14.13 ± 0.63 ^Ca 8 ℃ 4.39 ± 0.48 ^Ad 10.31 + - 0.41 ^Bc 12.54 + - 0.42 ^Bb 17.49 + - 0.53 ^Ba 17.67 ± 0.31 ^Ba 18.55 ± 0.50 ^Ba 12 ° C 4.30 ± 0.65 ^Af 16.86 + - 0.81 ^Ae 26.11 ± 0.85 ^Ad 32.11 + - 0.65 ^Ac 37.23 ± 0.83 ^Ab 42.03 + - 0.52 ^Aa Values are mean ± SD (n = 3).
Different lowercase letters within the same row are significantly different (P <0.05).
Different capital letters within the same column are significantly different (P <0.05).

Changes in the content of volatile basic nitrogen (VBN) at 8 ℃ aging temperature for 18 days (Unit, mg / 100 g) Salinity
(%) Fermentation (days) 0 3 6 9 12 15 18 2% 3.80 0.31 ^Aa 11.37 ± 0.35 ^Ab 26.69 + 0.66 ^Ac 32.64 ± 0.65 ^Ad 33.14 ± 1.01 ^Ad 33.67 ± 0.25 ^Ad 40.50 + - 0.88 ^Ae 4% 3.78 + - 0.25 ^Aa 10.95 ± 0.53 ^Ab 21.63 ± 0.57 ^Bc 31.65 ± 0.74 ^Bd 32.81 ± 0.82 ^Ad 32.53 ± 0.98 ^Ad 35.47 ± 0.49 ^Bd 6% 3.82 ± 0.33 ^Aa 11.52 + -0.27 ^Ab 11.73 + - 0.42 ^Cb 16.75 ± 0.62 ^Cc 16.84 ± 0.53 ^Bc 17.06 + -0.25 ^Bc 22.55 + - 0.29 ^Cd 8% 3.84 ± 0.28 ^Aa 11.42 ± 0.23 ^Ab 11.39 + 0.07 ^Cb 13.68 ± 0.30 ^Dc 14.31 + - 0.12 ^Cd 14.52 + - 0.17 ^Cd 16.93 + - 0.24 ^De 10% 3.80 +/- 0.26 ^Aa 11.36 + - 0.41 ^Ab 11.54 + 0.02 ^Cb 13.19 ± 0.13 ^Dc 14.02 0.66 ^Cc 13.80 ± 0.50 ^Cc 15.74 + 0.18 ^Ed Values are mean ± SD (n = 3).
Different lowercase letters within the same row are significantly different (P <0.05).
Different capital letters within the same column are significantly different (P <0.05).

Experimental Example  3. Amino nitrogen  Content measurement

The amino acid nitrogen content was measured as described below while storing the fish sauce prepared in the above Example at 18 ° C, 8 ° C and 12 ° C aging temperature for 18 days.

Amino nitrogen content was measured by the Formol titration method. 10 g of the sample was mixed with 100 mL of distilled water, and the mixture was homogenized for 30 minutes in a sonication. The mixture was adjusted to pH 8.4 with 0.1 N NaOH using a pH meter (Mettler Toledo, SevenEasy pH, Switzerland) Amino nitrogen content was calculated by adding 0.1 N NaOH to pH 8.4.

As a result of the experiment, the amount of aminoguanoside is recognized as an important quality index because it is deeply related with flavor as well as being used as an index of fermentation of fermented food. Table 5 shows the change in amino nitrogen content during fermentation for 15 days at 4, 8, and 12 ℃, respectively. Amino nitrogen content of fermented squid marinated at 4 ℃ and 8 ℃ was rapidly increased from 31 ~ 32mg / 100g before fermentation to 52 ~ 53mg / 100g fermentation at 3rd fermentation stage and gradually increased after fermentation at 15th day 67 mg / 100 g and 70 mg / 100 g, respectively. The fermented squid marinated at 12 ℃ rapidly increased rapidly from 32mg / 100g before fermentation to 57mg / 100g after 3 days fermentation. The fermented fermented fermented fish showed 84mg / 100g on the 9th day and 101mg / 100g on the 15th day.

Kim et al. (1993) reported that the amino nitrogen content was higher at higher aging temperature and lower at lower salt concentration. The production rate was faster than that of this experiment. Table 6 shows the change in amino nitrogen content during aging storage at 8 ℃ for 18 days at 2%, 4%, 6%, 8%, and 10% salinity of squid salted fish, respectively. Salted salted squid with 2% and 4% salinity showed a rapid increase of amino nitrogen content during fermentation and showed high contents of 110mg / 100g and 103mg / 100g on the 18th day of fermentation. This study was conducted to investigate the microorganisms involved in the fermentation of the flounder, and it is reported that when the salt concentration is low, the growth of protein hydrolyzate becomes vigorous and they cause ammonia production fermentation. It is presumed that the amount of amino acid nitrogen is increased. The contents of 8% and 10% salted squid were 75mg / 100g and 71mg / 100g on the 18th day of fermentation.

Amino nitrogen content ( Unit : mg % / 100g) at 4 ℃, 8 ℃ and 12 ℃ ripening temperature for 15 days Temperature
(° C) Fermentation (days) 0 3 6 9 12 15 4 ℃ 31.87 ± 1.05 ^Ad 53.35 + - 2.37 ^Bc 58.60 ± 0.55 ^Cb 57.22 ± 0.65 ^Cb 67.14 ± 0.52 ^Ca 67.14 + - 0.41 ^Ca 8 ℃ 32.30 ± 0.85 ^Ad 52.18 ± 0.18 ^Bc 62.85 + 0.67 ^Bb 62.1 ± 0.75 ^Bb 71.54 + 0.74 ^Ba 70.03 + - 2.00 ^Ba 12 ° C 32.17 ± 0.79 ^Af 57.33 + - 0.67 ^Ae 65.59 ± 0.56 ^Ad 84.81 + - 0.43 ^Ac 94.76 ± 0.52 ^Ab 101.36 ± 0.59 ^Aa Values are mean ± SD (n = 3).
Different lowercase letters within the same row are significantly different (P <0.05).
Different capital letters within the same column are significantly different (P <0.05).

Amino nitrogen content at 8 ℃ aging temperature for 18 days ( Unit : mg % / 100g) Salinity
(%) Fermentation (days) 0 3 6 9 12 15 18 2% 47.65 +/- 0.17 ^Aa 60.41 0.06 ^Ab 80.56 ± 0.92 ^Ac 83.66 ± 0.98 ^Ac 90.76 ± 0.50 ^Ad 102.65 + -0.87 ^Ae 110.65 ± 0.48 ^Af 4% 47.67 ± 0.19 ^Aa 62.61 + - 0.40 ^Ab 78.47 ± 0.81 ^Bc 82.61 ± 0.61 ^Ad 82.16 + - 0.43 ^Bd 95.12 ± 0.55 ^Be 102.98 + - 0.40 ^Bf 6% 47.70 + - 0.21 ^Aa 61.18 ± 0.59 ^Ab 65.10 + - 0.81 ^Cc 67.32 ± 0.71 ^Bd 69.04 ± 0.98 ^Ce 77.95 + - 0.72 ^Cf

81.22 0.30

8% 47.66 +/- 0.17 ^Aa 54.09 + - 0.96 ^Ab 63.96 + - 0.67 ^Cc 66.50 ± 0.38 ^Bd 69.83 ± 0.89 ^Ce 70.50 0.17 ^De 75.47 + - 0.41 ^Df 10% 47.76 0.03 ^Aa 59.42 ± 0.88 ^Ab 58.43 ± 0.31 ^Bb 62.34 ± 0.76 ^Cc 62.66 + - 0.61 ^Dc 67.80 0.96 ^Ed 71.82 + - 0.50 ^Ee Values are mean ± SD (n = 3).
Different lowercase letters within the same row are significantly different (P <0.05).
Different capital letters within the same column are significantly different (P <0.05).

Experimental Example  4. Antioxidant ( TBA , Lipid oxidation ) Measure

The sauce prepared in Example 1 was stored for 18 days at 4 ° C, 8 ° C and 12 ° C aging temperature for 18 days to measure the antioxidant activity as follows (Takahashi T. 1935. Distribution of trimethylamine oxide in the piscine and molluscan musle Bull Jap Soc Sci Fish 41, 91.)

Witte's method. 20 g of sample is taken and 50 mL of a 20% trichloroacetic acid solution of 2 M phosphoric acid is added. Transfer the washing solution quantitatively to a 100 mL volumetric flask, mix with 100 mL of distilled water, and shake. Mix 50 mL of Whatman No.1 filter paper Transfer 5 mL of the filtrate to a test tube and add 5 mL of 0.005 M 2 -thiobarbituric acid solution. The test tube is closed with a stopper, shaken up and down and mixed, and then allowed to stand in a dark place at room temperature for 15 hours. Measure the absorbance at 530 nm with Spectrophotometer.

Experiment result, Table 7 shows the change of TBA value according to aging period of squid marinated with different temperature. TBA is an index that measures the degree of rancidity of the geology. The fermented squid marinated at 4 ℃ and 8 ℃ showed a gradual increase at 0.32 OD before fermentation and 0.40 and 0.43 OD at 15th fermentation, respectively. According to the sensory evaluation, . The fermented squid marinated at 12 ℃ showed 0.44 OD at 0.33 OD before fermentation, 0.44 OD at 6th fermentation, 0.61 OD at 12th day and 0.74 OD at 15th day of fermentation.

In a study by Keskinel et al. (J. Food Tech., 18, 223-228, 1964), the changes in TBA values were due to differences in fatty acid composition, pH, And that it is largely influenced by. In general, it is reported that TBA increases with storage period, which is the same as the result of this study. Table 8 shows the changes in TBA during aging and storage at 8 ℃ for 18 days with 2%, 4%, 6%, 8% and 10% salinity of squid salted fish, respectively. All samples showed a gradual increase from 0.34 ~ 0.35 O.D before aging to 0.44 after 18 days aging and there was no significant difference between the samples. This suggests that the difference in salinity does not significantly affect the rancidity of the fermented food.

Change in TBA value at 4 ℃, 8 ℃ and 12 ℃ aging temperature for 15 days (Unit, O / D) Temperature
(° C) Fermentation (days) 0 3 6 9 12 15 4 ℃ 0.32 0.01 ^Cd 0.34 0.01 ^Cc 0.35 0.0 ^Cc 0.37 0.0 ^Cb 0.39 ± 0.01 ^Ca 0.40 0.01 ^Ca 8 ℃ 0.32 ± 0.0 ^Bf 0.35 ± 0.0 ^Be 0.38 + 0.0 ^Bd 0.39 ± 0.00 ^Bc 0.41 ± 0.0 ^Bb 0.43 0.01 ^Ba 12 ° C 0.33 ± 0.0 ^Af 0.36 0.0 ^Ae 0.44 ± 0.01 ^Ad 0.50 0.0 ^Ac 0.61 0.02 ^Ab 0.74 + 0.02 ^Aa Values are mean ± SD (n = 3).
Different lowercase letters within the same row are significantly different (P <0.05).
Different capital letters within the same column are significantly different (P <0.05).

Change in TBA value at 8 ℃ aging temperature for 18 days (Unit, O / D) Salinity
(%) Fermentation (days) 0 day Day 3 Day 6 Day 9 Day 12 Day 15 Day 18 2%

0.35 ± 0.01

0.38 ± 0.0

0.40 0.0

0.41 + - 0.0

0.43 + - 0.1

0.43 + - 0.1

0.44 0.0

4% 0.34 ± 0.01

0.38 ± 0.0

0.40 0.0

0.41 + - 0.0

0.43 + - 0.1

0.44 ± 0.1

0.44 0.0

6% 0.35 ± 0.01

0.38 ± 0.01

0.40 ± 0.01

0.41 + - 0.01

0.43 + - 0.1

0.44 ± 0.1

0.44 ± 0.1

8% 0.34 ± 0.01

0.38 ± 0.0

0.40 ± 0.01

0.42 ± 0.02

0.43 + - 0.1

0.43 + - 0.1

0.44 ± 0.1

10% 0.35 ± 0.01

0.39 0.0

0.390 + - 0.01

0.41 + - 0.01

0.43 + - 0.1

0.43 0.0

0.44 ± 0.1

Values are mean ± SD (n = 3).
Different lowercase letters within the same row are significantly different (P <0.05).
Different capital letters within the same column are significantly different (P <0.05).

Experimental Example 5. Measurement of microorganism concentration of squid

The shrimp sauce prepared in the above example was stored at 10 캜 for 15 days, and the number of microorganisms was counted as follows.

During fermentation, microbial counts and coliform counts of salted pickled squid were mixed with 10 mL of sterilized saline (10 g) and diluted with decanter. The colony forming units (CFU / g) per gram of the sample were measured by inoculating 1 mL of each dilution into each of the 3M films and culturing the lactic acid bacteria on a Di plate count agar BCP medium for 48 hours at 37 ° C. Respectively.

Gram stain

The colonies of pure cultures were fixed in a slide glass by heat, stained with crystal violet, treated with 3% iodine / potassium iodine, washed with alcohol, and washed with safranin Contrast dyeing is done. As a result of the staining, it was classified as purple Gram positive and pink Gram negative.

As a result of this experiment, the change of total bacteria number according to aging period of the squid marinated with different temperature is shown in Table 9. [ The total bacterial counts of the fermented seafood prepared at different temperatures showed a tendency to increase rapidly at the early stage of fermentation and gradually increase. The fermented squid fermented at 4 ℃ was gradually increased from 3.3 × 10 ⁴ CFU / g before fermentation to 4.3 × 10 ⁶ CFU / g on the 6th fermentation and 8.8 × 10 ⁷ CFU / g on the 15th fermentation stage. The fermentation time of fermented squid fermented at 3.6 × 10 ⁴ CFU / g before fermentation was 1.1 × 10 ⁷ CFU / g at 6th fermentation and 3.5 × 10 ⁹ CFU / g at 15th fermentation. . The fermented squid marinated at 12 ℃ was explosively increased from 3.7 × 10 ⁴ CFU / g before fermentation to 2.4 × 10 ⁷ CFU / g on the 3rd day, 7.6 × 10 ⁸ CFU / g on the 6th fermentation, and 3.5 × 10 ⁸ CFU / ^It was observed that the rate of increase to ¹⁰ CFU / g was slowed down.

Table 10 shows the changes in total bacterial counts during aging and storage at 8 ℃ for 18 days with 2%, 4%, 6%, 8% and 10% salinity of squid salted fish, respectively. At 2% and 4% low salt condition, the total number of bacteria increased very rapidly at the early stage of ripening and showed no significant change in the middle and late stage. Salted salted salted squid with 6% salinity had 3.35 × 10 ⁵ CFU / g before ripening and 9.4 × 10 ⁶ CFU / g on ^6th ripening day. , And gradually increased to 3.86 × 10 ⁶ CFU / g on day 12 and to 1.22 × 10 ⁸ CFU / g on day 18, which was not significantly different from salting 8% and 10% squid.

As a result of the experiment in parallel with the sensory test, it was judged that the total bacterial count was from 10 ⁹ or more to corruption.

(Unit, CFU / g) at 4 ℃, 8 ℃ and 12 ℃ aging temperature for 15 days Temperature
(° C) Fermentation (days) 0 3 6 9 12 15 4 ℃

3.3 x 10

7.7 x 10

3.4 x 10

1.6 x 10

6.3 x 10

8.8 x 10

8 ℃ 3.6 x 10

3.6 x 10

1.1 x 10

1.9 x 10

5.7 x 10

3.5 x 10

12 ° C 3.7 x 10

2.4 x 10

7.6 x 10

3.2 x 10

3.1 x 10

3.5 x 10

(Unit, CFU / g) at 18 ℃ aging temperature for 18 days Salinity
(%) Fermentation (days) 0 3 6 9 12 15 18 2%

3.42 x 10

3.1 x 10

5.93 × 10

9.23 x 10

1.67 x 10

1.53 x 10

1.10 x 10

4% 3.37 x 10

6.56 x 10

5.76 x 10

9.0 x 10

1.50 x 10

1.29 x 10

1.32 x 10

6% 3.74 x 10

1.03 x 10

9.4 × 10

1.01 x 10

3.86 x 10

8.23 x 10

1.22 x 10

8% 3.66 x 10

9.4 × 10

3.53 x 10

8.66 x 10

1.20 x 10

3.26 x 10

6.06 x 10

10% 3.54 x 10

8.66 x 10

6.06 x 10

1.07 x 10

3.9 x 10

6.36 x 10

3.16 x 10

Isolation and identification of lactic acid bacteria

For lactic acid bacteria, 10 g of sample was diluted 10 times with sterilized physiological saline and incubated with MRS agar (Difco) for 24 to 48 hours in an anaerobic tank. MRS agar was used to isolate lactic acid bacteria from mature and pinkish colony. The isolates were identified by Gram stain using API 50 CHL Kit (BioMerieux, France). The isolated strains were cultured in liquid pure water and anaerobically cultured in ample containing various substrates at 30 ℃ for 24 ~ 48 hours to determine substrate consumption and acid production.

Exploring the seeds during fermentation

And with aging at the squid Salted 8 ℃ decimal dilution of the salt concentration of 2% is reached in time aging, 6% and 10% Bacillus microorganisms, known as the squid Salted spp , yeast And lactobacillus were cultured for 24 to 48 hours at each optimum temperature and observed. As a result, bacillus spp . And yeast were not observed. The lactic acid bacteria were observed up to 10 ⁸ , and the seeds of the fermented salted pickles were judged to be lactic acid bacteria. In MRS agar, mature and pinkish colony was observed by light microscope and classified by morphology. As a result of Gram stain for the isolated colony, the metabolic activity of the isolate was determined by Gram - positive API 50 CHL kit. Lactobacillus brevis , Leuconostoc mesenteroides , Leuconostoc lactis , Lactobacillus fermentum and Pediococcus pentosaceus. The predominant species of the fermented squid was found to be Lactobacillus brevis, Leuconostoc mesenteroides, Leuconostoc lactis, Lactobacillus fermentum and Pediococcus pentosaceus .

As a result of the experiment, the change of the number of lactic acid bacteria according to the aging period of the fermented squid marinated with different temperatures is shown in Table 11. In this study, agar medium was identified as lactic acid bacteria and showed significant difference between samples with different aging temperature. The fermented seaweed fermented at 4 ℃ showed 4.2 × 10 ³ CFU / g before fermentation and 4.1 × 10 ⁶ CFU / g fermentation at 15th fermentation stage. there was. The fermented squid marinated at 8 ℃ rapidly increased from 4.1 × 10 ³ CFU / g before fermentation to 1.0 × 10 ⁶ CFU / g on the third fermentation stage and gradually increased to 6.5 × 10 ⁸ CFU / g on the 15th fermentation appear. The fermented squid marinated at 12 ℃ rapidly increased rapidly from 4.3 × 10 ³ CFU / g before fermentation to 1.2 × 10 ⁸ CFU / g on the third fermentation day and then gradually increased. It was confirmed that aging occurred very rapidly.

Table 12 shows the changes in total bacterial counts during aging and storage at 8 ℃ for 18 days at salinity of 2%, 4%, 6%, 8% and 10%, respectively. Salted salted squid with low salt content of 2% and 4% showed a tendency to gradually increase after the explosion of the number of lactic acid bacteria on the 3rd day of ripening and to increase gradually after 6%, 8%, and 10% salted squid The number of lactic acid bacteria was measured. As a result, it was confirmed that the fermented squid marinated in low salt condition occurred at early stage of fermentation . Lactobacillus farciminis , L. plantanum , Lactobacillus spp . And it is known that lactic acid bacteria are the most common among the low salted squid salted fish. Salted salted squid with 8% and 10% salinity gradually increased before ripening, indicating that ripening was generally slow.

Changes in the number of lactic acid bacteria (Unit, CFU / g) at aging temperature of 4 ℃, 8 ℃ and 12 ℃ for 15 days Temperature
(° C) Fermentation (days) 0 3 6 9 12 15 4 ℃

4.2 x 10

3.4 x 10

6.2 x 10

7.4 x 10

1,4 x 10

4.1 x 10

8 ℃ 4.1 x 10

1.0 x 10

3.8 x 10

1.1 x 10

4.5 x 10

6.5 x 10

12 ° C 4.3 x 10

1.2 x 10

4.5 x 10

6.2 x 10

1.7 x 10

1.1 x 10

Changes in the number of lactic acid bacteria at 8 ℃ aging temperature for 18 days (Unit, CFU / g) Salinity
(%) Fermentation (days) 0 3 6 9 12 15 18 2%

6.43 x 10

1.15 x 10

6.26 x 10

9.53 x 10

1.96 x 10

1.99 x 10

2.05 x 10

4% 6.58 x 10

5.80 x 10

8.8 x 10

9.56 x 10

1.6 x 10

1.52 x 10

2.29 x 10

6% 6.53 x 10

8.56 × 10

5.56 x 10

9.5 x 10

3.96x10

8.16 x 10

9.3 x 10

8% 6.62 x 10

5.63 x 10

2.03 x 10

5.73 x 10

9.4 × 10

3.16 x 10

6.0 x 10

10% 6.65 x 10

4.53 x 10

1.91 x 10

4.46 x 10

7.53 x 10

1.02 x 10

3.14 x 10

Experimental Example 6. Sensory Evaluation of Squid

The sensory test was performed on the squid roe prepared in the above example.

The sensory evaluation consisted of a 10-person panel trained in flavor, taste, and texture of the smell, and evaluated with a five-step scoring method (very bad, one point very good, 5) for taste, aroma, texture and overall acceptability.

The sensory evaluation according to the aging period of the fermented squid marinated at different temperatures is shown in Table 13. In the case of squid marinated at 12 ℃, decay began to take place on the 9th day of ripening. From 12th day, the moisture content decreased and the texture was also evaluated very poorly. Salted squid marinated at 8 ℃ had the best sensory test scores from 9th to 12th day. The salted squid marinated at 4 ℃ had the best score on the 15th day of ripening. Table 14 shows the results of sensory evaluation of the aging period during storage at 8 ° C with salting of 2%, 4%, 6%, 8% and 10%, respectively. The salted salted squid with 2% salinity had a tendency to be salty, and the sensory test score was also low. The salted salted squid with 4% and 6% salinity were highly evaluated in all aspects of taste, flavor and texture. Salted salted squid with 8% and 10% salinity had a high degree of salty taste and 10% salinity had the lowest sensory score among all samples.

Changes in sensory evaluation results at aging temperature of 4 ℃, 8 ℃ and 12 ℃ for 15 days Tempe-
rature
(° C) sensory-
evolution Fermentation (days) 3 6 9 12 15 4 ℃ Flavor 2.45 ± 0.57 2.87 ± 0.85 3.57 ± 1.02 3.58 ± 1.05 3.65 ± 0.86 Texture 2.54 + - 0.75 3.25 ± 1.45 3.25 ± 1.02 3.54 + 0.65 3.65 ± 0.77 Taste 2.43 + - 0.76 3.04 ± 1.28 3.35 ± 1.47 3.66 ± 0.95 3.96 + - 0.57 Ovarall 2.47 ± 0.38 3.05 + - 0.95 3.39 ± 0.68 3.59 + 0.66 3.75 + - 0.53 8 ℃ Flavor 2.35 ± 1.05 3.46 ± 1.06 3.96 ± 1.76 4.25 ± 0.57 3.85 ± 1.27 Texture 2.96 ± 0.65 3.33 + - 0.72 3.76 ± 0.93 3.58 ± 0.69 3.47 ± 1.06 Taste 2.58 ± 1.05 3.64 ± 0.69 3.96 + 0.88 4.05 + - 0.74 3.73 ± 0.67 Ovarall 2.63 ± 0.88 3.47 ± 0.74 3.89 + - 0.42 3.96 + 0.76 3.68 ± 0.59 12 ° C Flavor 3.54 0.89 3.98 ± 1.35 2.46 ± 0.73 1.85 ± 0.57 1.32 ± 0.62 Texture 3.33 ± 1.46 3.75 + 1.03 2.65 ± 0.84 2.06 ± 0.49 1.76 + - 0.68 Taste 3.65 ± 1.21 3.97 ± 0.87 2.04 ± 0.62 1.44 ± 0.74 1.32 ± 0.87 Ovarall 3.51 + - 0.49 3.90 ± 0.63 2.38 ± 0.89 1.78 ± 0.96 1.46 ± 0.73 Values are mean ± SD (n = 3).

Changes in sensory evaluation results at aging temperature of 8 ℃ for 18 days sensory-evolution Salinity (%) 2 % 4 % 6% 8 % 10% Flavor 3.68 ± 0.87 3.87 ± 0.95 3.79 ± 1.02 3.58 0.95 3.35 ± 0.86 Texture 3.54 0.75 3.85 ± 1.45 3.85 ± 1.02 3.54 + 0.65 3.65 ± 0.77 Taste 1.83 + - 0.75 4.04 + 1.05 3.97 ± 0.87 2.66 ± 0.95 1.96 + 0.87 Ovarall acceptance 3.02 ± 1.87 3.92 ± 0.87 3.87 ± 0.42 3.26 ± 0.38 2.99 ± 1.74 Values are mean ± SD (n = 3).

Claims (6)

A first step of removing the inside of the squid, the skin and the legs which have been cleaned, finely finely trimming the salted squid, and then performing the salting and the direct cutting; A second step of washing, sorting and dehydrating the squid in the first step; A third step of mixing the dehydrated squid raw material with red pepper powder, garlic, ginger, whitish white, and seasoned seasoning of green tea; And adding a salt to the squid prepared in the third step and allowing the mixture to mature at low temperature for 1 to 20 days in a low-temperature aging chamber, to thereby produce a standardized calamus sauce having optimum quality and storage stability. The method according to claim 1,
In the first step of the method, the salting is carried out using an amount of 5 to 30% (w / w) of the salted salmon compared to 100% of the squid raw material weight and 5 to 30% (w / w) . The method according to claim 1,
In the first step of the production method, the salting and the direct treatment are carried out for 1 to 72 hours. The method according to claim 1,
In a third step of the method, the relative weight ratio (w / w) of the seasoning seasoning red pepper powder, garlic, ginger, whitish white, and green tea is 1: 20 :: 1 to 20: 1 to 20: 1: 0.1. &Lt; / RTI &gt; The method according to claim 1,
In a fourth step of the method, the aging is performed at low temperature in the range of 0 to 15 占 폚 while maintaining a salinity of 2% to 10% by adding salt. A standardized squid shrimp exhibiting optimum quality and storage properties obtained by the method of claim 1.