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http://dx.doi.org/10.5657/KFAS.2022.0278

Processing and Quality Characteristics of Rapidly Fermented, High Purity Anchovy Engraulis japonicus Sauce with Salt Fermented Anchovy Material  

Park, No-Hyun (Department of Seafood Science and Technology, Gyeongsang National University)
Lee, Hyun-Jin (Department of Seafood Science and Technology, Gyeongsang National University)
Kim, Dong-Hwan (Department of Seafood Science and Technology, Gyeongsang National University)
Kim, Jong-Il (Department of Seafood Science and Technology, Gyeongsang National University)
Oh, Kwang-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.55, no.3, 2022 , pp. 278-283 More about this Journal
Abstract
To develop a value-added anchovy Engraulis japonicus sauce, we examined processing conditions and quality characteristics of rapidly fermented, high purity anchovy sauce (RPAS) by adding 30% (w/w) intermediate salt-fermented anchovy material. RPAS had higher total nitrogen and amino nitrogen contents, and lower salinity than traditional anchovy sauce (TAS). The total amino acid contents of RPAS and TAS were 17,626.8 and 12,808.2 mg/100 g, respectively, and the major amino acids were alanine, glutamic acid, lysine, cystine, valine, and leucine. The histamine contents of RPAS and TAS were 12.6 and 25.2 mg/100 g, respectively, and the protease activity levels were 0.851 and 0.595 unit/mg, respectively. These results demonstrate that RPAS was more flavorful, and could shorten the salt-fermentation period by more than half compared to TAS, and can serve as a high-end fish sauce.
Keywords
Anchovy; Engraulis japonicus; Salt-fermented anchovy material; Rapidly fermented anchovy sauce;
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Times Cited By KSCI : 2  (Citation Analysis)
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