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RISS 인기검색어
- 검색키워드
- 주제어 : Myungtae(Alaska Pollack)sikhae (검색결과 2 건)
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최청,구태호,김성,최희진,성태수 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.3
The quality characteristics of traditional Kyungsangdo Myungtae (Alaska pollack) sikhae including optimal composition of the product were investigated. In the sensory evaluation, the Myungtae sikhae made from Gampo accepted to be best for traditional Kyungsangdo Myungtae sikhae and it is called standard sikhae. The standard sikhae was prepared as follows: dried-Myungtae 200g, cooked rice 230g, red pepper 92g, garlic 112g, ginger 100g, radish 1.6kg, salt 20g, and malt meal 65g. The Myungtae sikhae made from Gampo showed higher values in total sugar, free reducing sugar, and nitrogen compounds than the Myungtae sikhae made from another locations. The sugar of standard sikhae consisted of four kinds including glucose. And, the contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of free amino acid in Myungatae sikhae contained 17 kinds, and the contents was increased in order of glutamic acid, aspartic acid, and proline. The organic acid of standard Myungtae sikhae consisted of 7 kinds including lactic 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.
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최청,구태호,장운빈,최희진,우희섭,손규목 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.5
The volatile compounds of Myungtae (Alaska pollack) sikhae obtained by simultaneous steam distillation and extraction(SDE) apparatus were separated by gas chromatography(GC) and gas chromatography mass spectrometry(GC/MS). The totals of 155 volatile flavor components was identified in traditional Kyungsangdo Myungtae (Alaska pollack) sikhae, respectively. α-Zingihirene(11.03%) (E)-di-2-propenyl disulfide(7.95%) β-cironellol(6.02%), methyl allyl disulfide(3.58%), cryptone(3.39%), camphene(3.23%), pentano(3.21%), penadecanal(2.66%) and β-phellandrene(2.06%) were contained as the main compounds of Myungatae shikae. The fraction obtained from sikhae were tested for electron donating ability, angiotensin converting enzyme and xanthine oxidase inhibitory activity. There was no electron donation abilities(SC_50) of hexane and water fraction. On the other hand, the abilities of ethylacetate fraction and butanol fraction showed 310.64 ㎍.mL, 1096.49 ㎍/mL, respectively. Angiotensin converting enzyme inhibitory activities(IC_50) of ethylacetate fraction and butanol fraction were 1.623 mg/mL, 1.303 mg/mL, respectively. Xanthine oxidase inhibitory activities(IC_50) of ethylacetate fraction and butanol fraction were 3.591 mg/mL, 2.803 mg/mL, respectively.
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