Browse > Article
http://dx.doi.org/10.5657/KFAS.2021.0714

Fermentation Characteristics of Anchovy Engraulis japonicus Sauce Amended with Onion  

Lee, Myeong Hae (Department of Food and Nutrition, Graduate School of Myongji University)
Chang, Yun Hee (Department of Food and Nutrition, Graduate School of Myongji University)
Jeong, In Hak (Department of Marine Food Science and Technology, Gangneungwonju National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.5, 2021 , pp. 714-723 More about this Journal
Abstract
This study investigated the quality characteristics of anchovy Engraulis japonicus sauce added with onion to improve flavor, reduce salinity, and enhance the antioxidative activity. 4 samples were prepared to find the proper amount of onion, including a control group without onion and 3 samples with different amounts of onion: 10% (Fs-10), 20% (Fs-20), and 40% (Fs-40). The samples were collected at intervals of 15 days while fermenting at 25℃ for 60 days. As the amount of added onion increased, the browning index decreased, and the flavor of anchovy sauce was enhanced. The composition of amino acids showed high content of glutamate and alanine that can improve the overall taste. In the free radical scavenging activity test, the Fs-40 group showed the highest value, 74.72%, compared to 10.98% of the control in the antioxidative activity. When evaluating overall preference such as color, fishy smell, flavor with richness, and overall acceptability, the control was rated the lowest, while the Fs-40 was rated the highest and was recognized for its overall excellence. Adding onion not only reduced salinity and increased antioxidant activity but also improved overall sensory properties by adding richness and minimizing fishy smell.
Keywords
Onion; Anchovy sauce; Low salt; Fishy smell; Antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Raksakulthai N, Lee YZ and Haard NF. 1986. Effect of enzyme supplements on the production of fish sauce from male capelin Mallotus villosus. Can Inst Food Technol J 19, 28-33. https://doi.org/10.1016/S0315-5463(86)71377-1.   DOI
2 Schneider HJ, Honold E and Masuhr T. 1995. Treatment of benign prostatic hyperplasia. Results of a treatment study with the phytogenic combination of Sabal extract WS 1473 and Urtica extract WS 1031 in urologic specialty practices. Fortschr Med 113, 37-40.
3 Sheo HJ. 1999. The Antibacterial action of garlic, onion, ginger and red pepper juice. J Korean Soc Food Sci Nutr 28, 94-99.
4 Ueda Y, Tsubuku T and Miyajima R. 1994. Composition of sulfur-containing components in onion and their flavor characters. Biosci Biotech Biochem 58, 108-110. https://doi.org/10.1271/bbb.58.108.   DOI
5 Yeom HS. 2002. Functional properties of kochujang added onion. M.S. Thesis, Suncheon University, Suncheon, Korea.
6 Choi YJ, Kim IS, Cho YJ, Seo DH, Lee TG, Park YB and Park JW. 1999. Peptide properties of rapid salted and fermented anchovy sauce using various proteases 2. Characterization of hydrolytic peptides from anchovy sauce and actomyosin. Korean J Fish Aquat Sci 32, 488-494.
7 Gildberg A, Espejo-Hermes J and Magno-Orejana F. 1984. Acceleration of autolysis during the fish sauce fermentation by adding acid and reducing the salt content. J Sci Food Agric 35, 1363-1369. https://doi.org/10.1002/jsfa.2740351214.   DOI
8 Kim JK, Seo Y, Noh SK and Cha YJ. 2010. A concentrated onion extract lowers serum lipid levels in rats fed a high-fat diet. Korean J Food Preserv 17, 398-404.
9 Cha YJ and Lee EH. 1989. Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism 1. Biochemical characterization of proteolytic bacteria and their extracellular protease isolated from fermented fish paste. Korean J Fish Aquat Sci 22, 363-369.
10 Choksawangkarn W, Phiphattananukoon S, Jaresitthikunchai J and Roytrakul S. 2018. Antioxidative peptides from fish sauce by-product: Isolation and characterization. Agric Nat Resour 52, 460-466. https://doi.org/10.1016/j.anres.2018.11.001.   DOI
11 Han BH. 1997. Processing of seafood. Korean J Food Cook Sci 13, 519-529.
12 Hertog MG, Feskens EJ, Hollman PC, Katan MB and Kromhout D. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease; the zutphen elderly study. Lancet 342, 1007-1011. https://doi.org/10.1016/0140-6736(93)92876-U.   DOI
13 Kang SG, Yoon SW, Kim JM, Kim SJ and Jung ST. 2001. Quality of accelerated salt-fermented anchovy sauce prepared with fig. J Korean Soc Food Sci Nutr 30, 1142-1146.
14 Pyeun JH, Heu MS, Cho DM and Kim HR. 1995. Proteolytic properties of cathepsin L, chymotrypsin, and trypsin from the muscle and visera of anchovy Engraulis japonica. Korean J Fish Aquat Sci 28, 557-568.
15 Block E. 1985. The chemistry of garlic and onion. Sci Am 252, 114-119. https://doi.org/10.1038/scientificamerican0385-114.   DOI
16 Choi GP and Kim SM. 2005. Quality characteristics of anchovy sauce prepared with sea tangle, ume, tochukaso and chitosan during storage. J Korean Soc Food Sci Nutr 34, 291-297. https://doi.org/10.3746/jkfn.2005.34.2.291.   DOI
17 Graf B, Milbury APE and Blumberg JB. 2005. Flavonols, flavones, flavanones, and human health: Epidemiological evidence. J Med Food 8, 281-290. https://doi.org/10.1089/jmf.2005.8.281.   DOI
18 Oh KS. 1995. The comparison and index components in quality of salt-fermented anchovy sauces. Korean J Food Sci Technol 7, 487-494.
19 Pratt DE. 1976. Role of flavones and related compounds in retarding lipid oxidative flavor changes in foods. In: Phenolic, sulfur and nitrogen compound in food flavors. Charalambous G Kats I, eds. ACS Symposium Series 26, ACS Publiciations, Washigton D.C., U.S.A., 1-13.
20 Indoh I, Nagata S, Kanzaki K, Shiiba K and Nishimura T. 2006. Comparison of characteristics of fermented salmon fish sauce using wheat gluten koji with those using soy sauce koji. Food Sci Technol Res 12, 206-212. https://doi.org/10.3136/fstr.12.206.   DOI
21 KERI (Korea Economic Research Institute). 2020. A study on the calculation of the standard supply and demand for the efficient operation of the vegetable price stabilizer. Policy Research Report 267, 26.
22 Kim YM, Koo JG, Lee YC and Kim DS. 1990. Study on the use of sardine meal koji and autolysates from sardine meat in rapid processing of sardine sauce. Korean J Fish Aquat Sci 23, 167-177.
23 Kim JH. 1997. Anti-bacterial action of onion (Allium cepa L.) extracts against oral pathogenic bacteria. Ph.D. Dissertation, Nihon University, Tokyo, Japan.
24 Kim WJ, Kim SM and Lee SK. 2002. Quality characteristics of the accelerate-fermented northern sand lance, ammodytes personatur, sauce. Korean J Fish Aquat Sci 35, 709-714. https://doi.org/10.5657/kfas.2002.35.6.709.   DOI
25 Kim SM. 2003. The functionality of anchovy sauce. Food Sci Nutr 8, 9-17.
26 Kim HS and Kim MH. 2009. Browning and pungent taste reduction techniques in onion extract. Food Eng Prog 13, 360-364.
27 KSA (Korean Standards Association). 2016. Anchovy sauce, KSH 6022. Retrieved from https://www.kssn.net/search/stddetail.do?itemNo=K001010112737 on Jul 26, 2021.
28 Lanzotti V. 2006. The analysis of onion and garlic. J Chromatogr A 1112, 3-22. https://doi.org/10.1016/j.chroma.2005.12.016.   DOI
29 Lee EH, Kim JS, Ahn CB, Lee KH, Kim MC, Chung BG and Park HY. 1989. Processing conditions of accelerated anchovy sauce extracts. J Korean Soc Food Nutr 18, 167-173.
30 Lee YK and Lee HS. 1990. Effects of onion and ginger on the lipid peroxidation and fatty acid composition of mackerel during frozen storage. J Korean Soc Food Nutr 19, 321-329.
31 Lee DS, Suh ES and Lee KH. 1996. Processing and packaging of anchovy sauce. J Korean Soc Food Sci Nutr 25, 1087-1093.
32 Lim YS, You BJ, Choi YJ and Cho YJ. 2002. Difference of components changes in salt-fermented anchovy Engraulis japonicus sauce by tank size during fermentation. Korean J Fish Aquat Sci 35, 302-307. https://doi.org/10.5657/kfas.2002.35.3.302.   DOI
33 MFDS (Ministry of Food and Drug Safety). 2021. Korea food code. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_03.jsp on Mar 27, 2021.
34 Na SE, Seo KS, Choi JH, Song GS and Choi DS. 1997. Preparaion of low salt and functional Kochujang containing chitosan. Korean J Food Nutr 10, 193-200.
35 NFQS (National Fishery Products Quality Management Service). 2016. Enforcement decree of the agricultural products quality. Retrieved from https://www.law.go.kr/LSW/lsInfoP.do?lsiSeq=214701&efYd=20210219&ancYnChk=0#0000 on Mar 31, 2021.
36 Park SK, Jin DE, Park CH, Seung TW, Guoa TJ, Choi SG and Heo HJ. 2015. Antioxidant activity and PC12 cel protective effect of onion flesh and pel (Alium cepa L.) fraction on oxidative stress. J Agric Life Sci 49, 83-95. https://doi.org/10.14397/jals.2015.49.2.83.   DOI
37 Shin SU, Kwon MA, Jang MS and Kang TJ. 2002. Rapid processing of the fish sauce and its quality evaluation. Korean J Food Sci Technol 34, 666-672.
38 Kim HD, Kim WI, Suh JK, Choi JU, Le MJ and Kim CY. 2000. Effect of calcium spraying on storage quality of onion (Alium cepa L.). Korean J Postharvest Sci Technol 7, 19-22.
39 Schwimmer S. 1971. S-alkyl-l-cysteine sulfoxide lyase [Allium cepa (Onion)]. Meth Enzymol 17B, 475-478. https://doi.org/10.1016/0076-6879(71)17084-X.   DOI
40 Sheela CG, Kumud K and Augusti KT. 1995. Anti-diabetic effects of onion and garlic sulfoxide amiono acids in rats. Planta Med 61, 356-357. https://doi.org/10.1055/s-2006-958099.   DOI
41 Shin MJ and Kim JM. 2004. Effect of garlic and onion juice on fatty acid compositions and lipid oxidation in gulbi (salted and semi-dried yellow croaker). J Korean Soc Food Sci Nutr 33, 1337-1342. https://doi.org/10.3746/jkfn.2004.33.8.1337.   DOI
42 RDA (Rural Development Administration). 2016. Korean food composition table (national standard food ingredients DB 9.2, 2020) revision I, 16, 19 9th. Retrieved from http://koreanfood.rda.go.kr/kfi/fct/fctIntro/list?menuId=PS03562 on Feb 25, 2021.
43 Leighton T, Ginther C, Fluss L, Harter WK, Cansado J and Nortario V. 1992. Molecular characterization of quercetin and quercetin glycosides in Allium vegetables. In: Phenolic compounds in food and their effects on health II. ACS Publications, Washington D.C., U.S.A., 220-238. https://doi.org/10.1021/bk-1992-0507.ch016.
44 Um IS, Seo JK, Kim H and Park KS. 2018. The quality of commercial salted and fermented anchovy Engraulis japonicas sauces produced in Korea. Korean J Fish Aquat Sci 51, 667-672. https://doi.org/10.5657/KFAS.2018.0667.   DOI
45 Yang EJ, Kim SI, Park SY, Bang HY, Jeong JH, So JH, Rhee IK and Song KS. 2012. Fermentation enhances the in vitro antioxidative effect of onion Allium cepa via an increase in quercetin content. Food Chem Toxicol 50, 2042-2048. https://doi.org/10.1016/j.fct.2012.03.065.   DOI
46 Zhao J, Qixing J, Yanshun X and Wenshui X. 2017. Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish byproducts. Int J Food Sci Technol 52, 2088-2096. https://doi.org/10.1111/ijfs.13487.   DOI
47 Rha SY. 2015. Development of natural seasoning with korean onion for soup and stew. Ph. D. Dessertation, Woosong University, Daejeon, Korea.
48 Jeong MH, Jeong WY, Gyu HJ, Jeong SW, Park HK, Cho YJ and Shim KB. 2013. Optimization of processing process for functional anchovy fish sauce in addition with raw sea tangle. J Kor Soc Fish Mar Edu 25, 1408-1418. https://doi.org/10.13000/JFMSE.2013.25.6.1408.   DOI