Changes of Physicochemical Properties of Salted-Fermented Anchovy Meat Engraulis japonica with Different Salt Content During Fermentation at 15℃ |
LEE, Jae-Dong
(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
KANG, Kyung-Hun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) KWON, Soon-Jae (National Fisheries Research & Development Institute) YOON, Moon-Joo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) PARK, Si-Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) PARK, Jin-Hyo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) KIM, Jeong-Gyun (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) |
1 | AOAC(1995). Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC., 69-74. |
2 | FIPS(2015). Information of anchovy. Retrieved for http://www.fips.go.kr/ on Jul 30 |
3 | Kang, Seong-Gook . Yoon, Sung-Won . Kim, Jeong-Mok . Kim, Sun-Jae & Jung, Soon-Teck(2001). Quality of accelerated salted-fermented anchovy sauce prepared with fig, Journal Korean Society Food Science Nutrition, 30(6), 1142-1146. |
4 | Kim, Jae-Hyun . Ahn, Hyun-Joo Kim, Jung-Ok Ryu, Gi-Hyung . Yook, Hong-Sun . Lee, Young-Nam & Byun, Myung-Woo(2000). Sanitation and quality improvement of salted and fermented anchovy sauce by gamma irradiation, Journal Korean Society Food Science Nutrition, 29(6), 1035-1041. |
5 | Kim, Jae-Hyun . Ahn, Hyun-Joo Kim, Jung-Ok Ryu, Gi-Hyung Yook, Hong-Sun Lee, Young-Nam & Byun, Myung-Woo(2000) Sanitation and quality improvement of salted and fermented anchovy sauce by gamma irradiation. Korean Journal Society Food Science Nutrition, 29(6), 1035-1041. |
6 | Kim, In-Soo . Lee, Tae-Gee . Yeum, Dong-Min . Cho, Moon-Lae . Park, Hae-Wook . Cho, Tae-Jong . Heu, Min-Soo & Kim, Jin-Soo(2000). Food component characteristics of cold air dried anchovies. Journal Korean Society Food Science Nutrition, 29(6), 973-980. |
7 | Kim, Bo-Kyoung . Lee, Hong-Hee . Jeong, Min-Hong . Cho, Young-Je & Shim, Kil-Bo(2012). Effect of fermentation temperature and salt concentration on the quality of jack mackerel(Trachurns japonicus) fish sauce. Journal Fish Marine Science Education, 24(6), 755-762. DOI |
8 | KOSIS(2015). Information of anchovy. Retrieved for http://www.kipo.go.kr on Jul 30 |
9 | Kohara T. 1982. Handbook of Food Analysis. Kenpakusha, Toky, 51-55. |
10 | KSFSN.(2000). Handbook of Experimental in Food Science and Nutrition, Hyoil public company, Seoul, 96-127. |
11 | Kwon, Soon-jae . Yoon, Moon-Joo . Lee, Jae-Dong . Kang, Kyung-Hun . Kong, Cheung-Sik . Je, Hae-Soo . Jung, Jae-Hun & Kim, Jeong-Gyun (2014a). Processing and characteristics of canned salted-fermented anchovy Engraulis japonica fillet using red pepper past with vinegar. Korean Journal Fish Aquatic Science, 47(6). 726-732. DOI |
12 | Lee, Eung-Ho . Kim, Jin-Soo . Ahn, Chang-Bum . Lee, Kang-Hee . Kim, Myung-Chan . Chung, Bu-Kil & Park, Hee-Yeol(1989). The processing conditions of extracts from rapid fermented anchovy sauce, Journal Korean Society Food Nutrition, 18(2), 167-174. |
13 | Kwon, Soon-jae . Lee, Jae-Dong . Yoon, Moon-Joo . Park, Jin-Hyo . Je, Hae-Soo . Kong, Cheung-Sik . Noe, Yu-Ni & Kim, Jeong-Gyun(2014b). Processing and characteristics of canned salted-fermented anchovy Engraulis japonica fillet using tomato paste sauce. Korean Journal Fisheries Aquatic Science, 47(6), 719-725. DOI |
14 | Kwon, Soon-jae . Lee, Jae-Dong . Yoon, Moon-Joo . Jung, Jae-HunKang . Kyung-Hun . Je, Hae-Soo . Kong, Cheung-Sik & Kim, Jeong-Gyun(2014c). Processing and characteristics of canned salted-fermented anchovy Engraulis japonica fillet in olive oil. Korean Journal Fisheries Aquatic Science, 26(5) 1175-1184. |
15 | Kwon, O-Chen . Shin, Jung-Hye & Sung, Nak-Ju (2005). Effect of garlic on lipids of low salted anchovy during fermentation, Journal Korean Society Food Science Nutrition, 34(3), 420-426. DOI |
16 | Lee, Eung-Ho . Ahn, Chang-Bum . Kim, Jin-Soo . Lee, Kang-Hee . Kim, Myung-Chan . Chung, Bu-Kil & Park, Hee-Yeol(1989). Keeping quality and taste compounds in the extracts from rapid fermented anchovy sauce, Journal Korean Society Food Nutrition, 18(2), 131-142. |
17 | Oh, Kwang-Soo(1995). The comparison and index components in quality of salted-fermented anchovy sauces. Korean Journal Food Science Technology, 27(4), 487-494. |
18 | Shim, Kil-Bo . Kim, Tae-Jin . Ju, Jung-Mi & Cho, Young-Je(2001). Establishment of processing conditions of salted anchovy. 1. changes of chemical compositions during fermentation of salted anchovy by salting methods. Journal Korean Fisheries Society, 34(2), 98-102. |
19 | Tarladgis, B. G . Watts, M. M. & Younathan, M. J.(1960). A distillation method for quantitative determination of malonaldehyde in rancid food, Journal of the American Oils Chemists Society, 37(1), 44-48. DOI |
20 | Steel, R. G. D. & Torrie, J. H.(1980). Principle and procedures of statistics, 1st ed. McGraw-Hill Kogakusha. Tokyo, Japan, 187-221. |
21 | Yuk, Ji-Hee(2002). Studies on the optimization of Processing condition of anchovy fillet products. Ph D. Thesis. |