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http://dx.doi.org/10.5657/kfas.2002.35.6.709

Quality Characteristics of the Accelerate-Fermented Northern Sand Lance, Ammodytes personatus, Sauce  

Kim Woo Jae (Faulty of Marine Bioscience & Technology, Kangnung National University)
Kim Sang Moo (Faulty of Marine Bioscience & Technology, Kangnung National University)
Lee Si Kyung (Department of Applied Biology & Chemisty, Konkuk University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.35, no.6, 2002 , pp. 709-714 More about this Journal
Abstract
Fish sauce is a traditional Korean fermented seafood and has been used as a condiment since long time ago. Northern sand lance sauce was manufactured with koji, enzyme, and squid viscera of fermentation accelerating agents, and ripened at $15^{\circ}C$. Moisture contents of all samples decreased gradually as fermentation progressed. Crude protein contents increased rapidly up to 1 month-fermentation and then increased slightly up to 5 month. Northern sand lance sauce with squid viscera was the highest in the contents of protein and lipid. The ash content increased gradually during the fermentation periods, while pHs decreased. TMA contents increased up to 3 month-ripening and then decreased slightly. Amino nitrogen content of Northern sand lance sauce with squid viscera increased as fermentation progressed and was the highest among all samples. VBN contents increased up to 5 month-ripening and that of Northern sand lance sauce with squid viscera was the higher than others.
Keywords
Northern sand lance; Sauce; Koji; Sguid viscera; Fermentation;
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