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

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

  1. AOAC (1985) Official method of analysis. 16th ed. The Association of Official Analytical Chemists. Washington DC, USA.
  2. Cha YJ (1992) Volatile flavor components in Korean saltfermented anchovy. J Korean Soc Food Nutr 21: 719- 724.
  3. Cha YJ, Kim H, Jang SM (1998) Volatile flavor components in salt-fermented anchovy sauce. J Human Ecology 2: 163-169.
  4. Cho Y, Rhee HS (1979) A study on flavorous taste components in Kimchis. Korean J Food Sci Technol 11: 26-31.
  5. Choi GP, Kim SM (2005) Quality characteristics of anchovy sauce prepared with sea tangle, ume, tochukaso and chitosan during storage. J Korean Soc Food Sci Nuti 34: 291-297. https://doi.org/10.3746/jkfn.2005.34.2.291
  6. Conway EJ (1950) Microdiffusion analysis and volumetric error. Crosby Lockwood and Son, London, England.
  7. Do SD, Lee YM, Chang HG (1993) The study on kinds and utilities of Jeot-Kal(fermented fish products). Korean J Soc Food Sci 9: 222-229.
  8. Ha JH, Moon ES, Ha SD (2007) Assessment of microbial contamination and safety of commercial shrimp Jeotgal(salt fermented shrimp). J Fd Hyg Sasfety 22: 105-109.
  9. Hjalmarsson GH, Park JW, Kristbergsson K (2007) Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus). Food Chem 103: 495-504. https://doi.org/10.1016/j.foodchem.2006.08.029
  10. Im YS, Choi YJ, Cho YJ (2000) Changes in color value of salt-fermented fish sauces during fermentation and storage. J Korean Fish Soc 33: 383-387.
  11. Jang MR, Kim IY, Hong MS, Shin JM, Han KY (2004) Quality evaluation of commercial salted and fermented fish sauces. Korean J Food Sci Technol 36: 423-431.
  12. KATS(Korea Agency for Technology and Standards) (2009) Anchovy sauce. KS H 6022.
  13. KFDA(Korea Food & Drug Administration) (2011) Food Code, Korea Food & Drug Administration. Seoul, Korea.
  14. Kim BK, Kim YH, Lee HH, Cho YJ, Kim DS, Oh SM, Shim KB (2011) Comparison of the chemical compositions and biogenic amine contents of salt-fermented fish sauces produced in Korea to evaluate the quality characteristics. Jour Fish Mar Sci Edu 23: 607-614.
  15. Lee EJ, Seo JE, Lee JK, Oh SW, Kim YJ (2008) Microbial and chemical properties of ready to eat skate in Korean market. J Fd Hyg Safety 23: 137-141.
  16. Lee KH (1969) Microbioloical and enzymological studies on the flavor components of sea food pickles. J Korean Agric Chem Soc 11: 1-6.
  17. Lee KH, Kim JH, Cha BS, Kim JO, Byun MW (1999) Quality evaluation of commercial salted and fermented seafoods. Korean J Food Sci Technol 31: 1427-1433.
  18. Lim SB, Kim DO, Kim SH, Mok CK, Pack YS (2001) Quality changes during storage of Kochujang treated with heat and high hydrosatic pressure. J Korean Soc Food Sci Nutr 30: 611-616.
  19. Lim SB, Yang MS, Kim SH, Mok CK, Woo GJ (2000) Changes in quality of low salt fermented anchovy by high hydrostatic pressure treatment. Korean J Food Sci Technol 32: 111-116.
  20. Oh KS (1995) The comparison and index components in quality of salt-fermented anchovy sauces. Korean J Food Sci Technol 27: 487-494.
  21. Oh KS (1999) Quality characteristics of salt-fermented anchovy sauce and sandlance sauce. J Korean Fish Soc 32: 252-255.
  22. Park CH (1995) Extractive nitrogenous constituents of anchovy sauce and their quality standardization. Korean J Food Sci Tehnol 27: 471-477.
  23. Song KC, Kang CS (2000) Chemical compositions and index components in quality of the salt-fermented northern sand lance sauce. National Fisheries Research and Development Institute 58: 134-141.
  24. Yoon KH, Shin HY (2010) Medium optimization for the protease production by Bacillus licheniformis isolated from Cheongkookjang. Kor J Microbiol Biotechnol 38: 385-390.