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http://dx.doi.org/10.5657/KFAS.2015.0284

Effects of Preprocessing on Quality of Fermented Red Snow Crab Chionoecetes japonicus Sauce  

Lim, Ji-Hoon (Korea Food Research Institute)
Jeong, Jee-Hee (Korea Food Research Institute)
Jeong, Min-Jung (Korea Food Research Institute)
Jeong, In-Hak (Department of Marine Food Science and Technology, Kangneung-Wonju National University)
Kim, Byoung-Mok (Korea Food Research Institute)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.48, no.3, 2015 , pp. 284-292 More about this Journal
Abstract
We explored preprocessing-mediated quality changes in red snow crab fish sauce. A control (C) group and groups treated with autolysis (A), boiling (B), enzymatic hydrolysis (E), and addition of Aspergillus oryzae (K) were formed. The titratable acidity of the K group increased with storage time, whereas that of groups C, A, B, and E decreased. The total and amino nitrogen contents initially increased on storage of all samples, but decreased in later periods. The total plate count (TPC) of the K group was initially 5.26 log CFU/mL and increased to 7.28 log CFU/mL at 3 months of storage. The TPCs of the C, A, B, and E groups were initially <5.00 log CFU/mL and decreased with storage. The lactic acid bacteria count of the K group was initially 4.80 log CFU/mL and increased until month 5 to approximately 6.06 log CFU/mL. The K group scored higher in terms of sensory attributes than the other groups and maintained marketable scores for all relevant properties (color, flavor, off-odor, and overall acceptance). Furthermore, the free amino acid content of the K group was the highest among all groups at approximately 3,000 mg per 100 g. These results suggest that K treatment may be beneficial in the preparation of fermented fish sauce.
Keywords
Aspergillus oryzae; Chionoecetes japonicas; Ferment; Fish sauce; Red snow crab;
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