Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Characteristics of Salt Fermented Anchovies with Heat Treatment

가열과 비가열 처리를 통한 액젓의 이화학적 특성

  • Kang, Hyun Woo (Department of Food Science and Technology, Pukyong National University) ;
  • Jo, Young Je (Department of Korean Food & Culinary Atrs, Younsan University)
  • 강현우 (부경대학교 식품공학과) ;
  • 조영제 (영산대학교 한국식품조리학과)
  • Received : 2013.01.08
  • Accepted : 2013.02.15
  • Published : 2013.03.07
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Abstract

This study was conducted to understand the quality characteristics of salt fermented anchovies with heat treatment by measuring their chemical compositions. The heat-treated and non-heat treated salt fermented anchovies contained, respectively, 63.21 and 66.51% of moisture, 2.24 and 2.12% of total nitrogen (TN), and 1,537 and 1,520 mg/100 g of amino nitrogen (AN). In addition, heat-treated and non-heat-treated salt fermented anchovies contained 127 and 134 mg/100 g of volatile basic nitrogen (VBN), respectively. Moreover, measured the microbial level of heat-treated and non-heat-treated salt fermented anchovies was $2.58{\times}10^4$ and $3.61{\times}10^2$ CFU/mL, respectively. Also, the heat-treated and non-heat-treated salt fermented anchovies 3.65 and 0.30 units of protease activities, respectively. The total free amino acid contents in heat-treated and non-heat-treated salt fermented anchovies was 4,964 and 6,638 mg/100 g, respectively. The major free amino acid were glutamic acid, leucine, lysine, alanine, valine, isoleucine. Our results provide the characteristics of salt fermented anchovies and encourage their application for the food industry and cooking.

Keywords

References

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