Physiochemical Characteristics of Rapidly Processed Salt-fermented Sandfish Arctoscopus japoncus Sauce with Thermophilic bacillus

This study was conducted to characterize the rapidly processed salt-fermented sandfish sauce added Bacillus coagurance KM-1 (RSSS) and commercial salt-fermented sandfish sauce (CSSS 1, 2). Contents of total nitrogen and amino nitrogen were higher in CSSS 1,2 than in RSSS (P<0.05). Total free amino acid contents of RSSS and CSSS 1,2 were 1,121.2±100 mg/100 g, 1,553.6±98.2 mg/100 g and 1,507.3±99.8 mg/100 g. Major free amino acid of RSSS was glutamic acid (194.4±17.3 mg/100 g), alanine (140.8±12.6 mg/100 g), lysine (135.1±12.1 mg/100 g), leucine (109.8±9.8 mg/100 g), aspartic acid (103.0±9.2 mg/100 g), valine (73.5±6.6 mg/100 g) in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the salt-fermented sandfish sauce during fermentation. The Na was the largest mineral followed by K, Mg, P, Ca in the samples (P<0.05). Sensory evaluation result of samples, CSSS 1 was the highest than the others in overall acceptance.

Thermophilic bacillus로 제조한 속성 도루묵(Arctoscopus japoncus) 액젓의 이화학적 특성