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http://dx.doi.org/10.3746/jkfn.2005.34.2.291

Quality Characteristics of Anchovy Sauce Prepared with Sea Tangle, Ume, Tochukaso and Chitosan during Storage  

Choi, Geun-Pyo (강원전문대학 식품생명과학과)
Kim, Sang-Moo (강릉대학교 해양생명공학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.2, 2005 , pp. 291-297 More about this Journal
Abstract
Fish sauce is one of the most popular fermented fish products over the world. But it is usually manufactured with high salt concentration (>25%) and long periods of elaboration. In order to increase the consumption of fish sauce, the functional anchovy sauces with low salt concentrations (14 and 17%) were manufactured by adding sea tangle (Kjellamaniealla crassifolia), ume (Prunus mume Sieb. et Zucc), tochukaso (Paecilomyces japonica), and chitosan. On 50 days of storage, pH of all treatments decreased to 5.1, while the amount of lactic acid increased continuously as storage period increased. The amounts of VBN, amino-N, and TBA were highest on 50 days of storage and then kept constantly or decreased a little thereafter. The numbers of total viable cell, lactic acid bacteria, proteolytic bacteria, and fungi increased very slowly as storage period increased.
Keywords
tochukaso; ume; sea tangle; chitosan; anchovy sauce; functionality;
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