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Rapid Processing of the Fish Sauce and Its Quality Evaluation  

Shin, Suk-U (Department of Food Science and Technology, Yosu National University)
Kwon, Mi-Ae (Department of Food Science and Technology, Yosu National University)
Jang, Mi-Sun (Department of Food Science and Technology, Yosu National University)
Kang, Tae-Jun (Department of Food Science and Technology, Yosu National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.4, 2002 , pp. 666-672 More about this Journal
Abstract
Changes in chemical characteristic, microflora, and sensory evaluation of fish sauce extracted at an interval of one week from fermented solution were investigated. pH was reduced from 6.0 to 4.5, and trimethylamine oxide from 132.5 to 87.2 mg/100g during fermenting periods. Trimethylamine increased from 5.6 to 50.2 mg/100g, and volatile basic nitrogen from 48.3 to 232.5 mg/100g. Bacterial flora isolated from the fish sauce were 70% Lactobacillus sp. and 13% Bacillus sp. Among the free amino acids, alanine, glutamic acid, valine, and methionine contents constitute 40% of the total free amino acids. Major non-volatile organic acid of the fish sauce was lactic acid (76%). Sensory evaluation results of the fish sauce were higher than the traditional soybean sauce after 28 days of fermentation.
Keywords
fish sauce; protease; koji; fermentation; sensory evaluation;
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