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http://dx.doi.org/10.13000/JFMSE.2014.26.4.823

Quality Evaluation to Determine the Grading of Commercial Salt-Fermented Fish Sauce in Korea  

Cho, Young-Je (Pukyong National University)
Lee, Hong-Hee (Pukyong National University)
Kim, Bo-Kyoung (Pukyong National University)
Gye, Hyeon-Jin (Pukyong National University)
Jung, Woo-Young (Pukyong National University)
Shim, Kil-Bo (National Fisheries Research & Development Institute)
Publication Information
Journal of Fisheries and Marine Sciences Education / v.26, no.4, 2014 , pp. 823-830 More about this Journal
Abstract
This study conducted to investigate the quality of commercial fish sauce and determine the grade of them by measuring the chemical compositions and biogenic amines. The commercial salt-fermented anchovy sauce contained 65.84-70.94% (mean : 68.39%) of moisture, 22.19-25.43% (24.22%) of salinity, 5.4-6.1 (5.8) of pH, 0.76-1.61%(1.18%) of total nitrogen, 478.52-924.66 mg/100 g (702.05 mg/100 g) of amino nitrogen and 584.59-1593.52 mg/kg of histamine. Whereas commercial salted-fermented sand lance sauces contained 66.63-71.99% (68.73%) of moisture, 23.9-25.5% (24.57%) of salinity, 5.5-6.4(6.16) of pH, 0.64-1.46% (1.07%) of total nitrogen, 433.51-1006.67 mg/100 g (665.36 mg/100 g) of amino nitrogen and 194.01-1839.68 mg/kg of histamine. Correlation of TN, AN and VBN containing nitrogen was high, but there was no significant correlation between these results and histamine. In total nitrogen content, 6 of the 20 fish sauces were less than Korea Food Standard. The eight samples were less than the amino nitrogen regulation of Korean Industrial Standard (KS). And 14 fish sauce were exceeded by 68% for moisture content standard of Korean Industrial Standard.
Keywords
Commercial salt-fermented fish sauce; Quality evaluation;
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