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Processing of the Rapid Fermented Sauce using Northern Sand Lance and Quality Evaluation  

Jeong Yong-Jin (Div. of Food Beverage & Culinary Arts, Yeungnam College of Science & Technology)
Seo Ji-Hyung (Dept. of Food Science and Technology, Keimyung University)
Park Nan-Young (Keimyung Foodex Co. Ltd.)
Publication Information
Food Science and Preservation / v.12, no.1, 2005 , pp. 86-89 More about this Journal
Abstract
To develop the rapid processing of northern sand lance sauce by thermoase, the rapid fermentation conditions and quality of fermented sauce were investigated gated The recommendable condition of rapid fermentation were determined as follows: thermoase concentration, fermentation time and fermentation temperature were $0.2\%$, 9hr and $60^{\circ}C$, respectively. The northern sand lance sauce fermented rapidly showed light brown color. The sweet amino acids were higher in the rapid fermented-sauce than commercal fermented sauce although the content of total nitrogen, amino nitrogen and total amino acids were low in it. Hereafter we suppose that the rapid fermented sauce by thermoase will be wide usable because it can use the salted northern sand lance in short time.
Keywords
northern sand lance sauce; thermoase; rapid fermentation;
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