OPEN ACCESS plSSN : 0374-8111 | elSSN : 2287-8815
OPEN ACCESS plSSN : 0374-8111elSSN : 2287-8815
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kfas, vol. 55, no. 6, pp.808-816, December, 2022 DOI.

Effects of Rice Koji on the Fermentation Characteristics of the Sik-hae
from Sailfin Sandfish Arctoscopus japonicus

한국식품연구원 식품융합연구본부, 1(재)강릉과학산업진흥원 해양바이오융합사업본부, 2강릉원주대학교 해양식품공학과


    This study was conducted with a view toward enhancing the industrial utilization of a male sailfin sandfish Arctoscopus japonicus based on its application in the preparation of Sik-hae, a Korean traditional fermented fishery product prepared using hard-boiled rice and enzymatic malt sprouts. As an alternative to rice and malt sprouts, we evaluated the utility of rice Koji for Sik-hae fermentation by investigating the physicochemical changes that occur during fermentation. The sailfin sand fish Sik-hae fermented with 10% or 20% rice Koji was found to show similar fermentation characteristics to the control fermentation with 20% hard-boiled rice and 4% malt sprouts, with respect to acid production, texture profile, and the softening of bones during the entire fermentation period. In particular, compared with the control, the addition of 10% rice Koji reduced the dehydration of Sik-hae and increased the content of free amino acids, which contributed to preventing a marked reduction in pH during fermentation. Accordingly, 10% rice Koji is proposed as a viable alternative enzymatic agent for the preparation of Sik-hae, which can contribute enhancing the desired properties of this traditional food product.

  • Keyword

    Sailfin sandfish, Sik-hae, Korean traditional fermented fishery product, Physicochemical property, Textural profile