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http://dx.doi.org/10.5657/kfas.2003.36.1.018

Processing Conditions of Salted Anchovy 2. Changes of Taste Compounds during Processing of Salted Anchovy by Salting Methods  

CHO Young-Je (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University)
SHIM Kil-Bo (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University)
JU Jung-Mi (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University)
KIM Tae-Jin (Sanitation Research Division, National Fisheries R & D Institute)
YOOK Ji-Hee (Department of Food Marketing, Cheonan College of Foreign Studies)
CHO Min-Sung (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.36, no.1, 2003 , pp. 18-23 More about this Journal
Abstract
We investigated the changes of free amino acid, ATP related compounds and sensory evaluation during ripening of dry or brine salted-anchovy. The total free amino acid content of the salted-anchovy ripened at $20^{\circ}C$ was higher than that of the salted-anchovy ripened at $5^{\circ}C.$ The IMP content of raw anchovy was higher than that of any other ATP related compound and decreased rapidly during ripening, resulting in increased hypoxanthin (Hx). The sensory evaluation results indicated 5 and 4 months for dry and brine salted-anchovy, respectively, as the minimum time required to obtain an adequate ripened salted-anchovy. We concluded that processing condition of ripened salted-anchovy was to ripened for 5 months at $5^{\circ}C$ by drying salting method.
Keywords
Salted anchovy; Free amino acid; ATP related compound; Sensory evaluation; Brine salting; Dry salting;
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