Effect of Salt Types on Chemical Characteristics of Salt-fermented Anchovy Fish Sauce |
JEONG, Yeon-Gyeom
(National Institute of Fisheries Science)
SEO, Tae-Ryoung (National Institute of Fisheries Science) JUNG, Hyo-Jung (National Institute of Fisheries Science) KIM, Bo-Kyoung (National Institute of Fisheries Science) SHIM, Kil-Bo (National Institute of Fisheries Science) CHO, Young-Je (Pukyong National University) |
1 | A.O.A.C(1995). Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington D.C. USA. |
2 | Brillantes, S. and Samosorn, W.(2001). Determination of histamine in fish sauce from Thailand using a solid phase extraction and high-performance liquid chromatography. Fisheries Science 67, 1163-1168. DOI |
3 | Brillantes, S.(1999). Histamine in fish sauce-health and safety considerations, Infofish Int.., 4, 51-56. |
4 | Hjalmarsson, G.H..Jae Won Park.K. Kristbergssona(2007) Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus). Food Chem., 103, 495-504. DOI |
5 | Chang, Min-Sun.Cho, Sun-Duk and Kim, Gun-Hee(2010). Physicochemical and sensory properties of Kimchi (Korean pickled cabbage) prepared with various salts, Korean J. Food Preserv, 17(1), 30-35. |
6 | Cho, Tae-Yong(2008). Studies on the contents and the formation factors of biogenic amines in Korean commercial foods. Ph.D. thesis, Pukyung National University, Busan, Korea. |
7 | Cho, Young-Je.Im, Yeong-Sun.Lee, Keun-Woo.Kim, Geon-Bae and Choi, Yeung-Joon(1999). Quality Investigation of Commercial Nerthern Sand Lance, Ammodytes Personatus Sauces, J Korean Fish Soc, |
8 | Cho, Young-Je.Jung, Min-Hong.Kim, Bo-Kyoung.Jung, Woo-Young.Gye, Hyeon-Jin and Jung, Hyo-Jung(2015). Effect of Raw Material Freshness on Quality and Safety of Anchovy Fish Sauce, JFMSE, 27(4), 1194-2101. DOI |
9 | Lopetcharat, K..Choi, Y. J..Park, J. W. and Daeschel, M. A.(2001). Fish sauce products and manufacturing : a review. Food Reviews International, 17(1), 65-88. DOI |
10 | Ha, Jung-Ok and Park, Kun-Young(1998). Comparison of mineral contents and external structure of various salts. J. Korean Soc, 27(3), 413-418. |
11 | Ha, Sang-Do and Kim, Ae-Jung(2005). Technological 32(5), 612-617.Trends in Safety of Jeotgal, Korean Society of Food Science and Technology, 38(2), 46-64. |
12 | Hjalmarsson, G. H..Park, J. W. and Kristbergsson K.(2007). Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus). Food Chemistry 103, 495-504. DOI |
13 | Hwang, Ja-Kyoung(2003). Effects of side-materials in acid production and growth of lactic bacteria in kimchi I. M.S. thesis, Ewha Womans University. Seoul. Korea. |
14 | Im, Yeong-Sun(2000). Suudies on the quality standards for the grading of salt-fermented fish sauces. Ph.D. thesis, Pukyung National University, Busan, Korea. |
15 | Jun, Joon-Young.Lim, Yeong-Seon.Lee, Mi-Hyang .Kim, Byoung-Mok and Jeong, In-Hak(2016). Changes in the Physiochemical Quality of Sailfin Sandfish Arctoscopus japonicus Sauces Fermented with Soybean Koji or Rice Koji during Storage at Room Temperature, KFAS, 49(2), 101-108. |
16 | KATS(Korea Agency for Technology and Standards)(2011). Anchovy sauce, KS H 6022. |
17 | MFDS(Ministry of Food and Drug Safety)(2013). Food Code, Korea. |
18 | Kim, Jae-Hyun.Ryu, Gi-Hyung.Ahn, Hyun-Joo.Lee, Kyoung-Haeng.Lee, Hyun-Ja and Byun, Myung-Woo(2000). Quality Evaluation of Commercial Salted and Fermented Anchovy Sauce, J Korean Soc Food SCI Nutr, 29(5), 837-842. 29(5), 837-843. |
19 | Kim, Kwang-Ok and Kim, Won-Hee(1994). Changes in properties of kimchi prepared with different kinds and levels of salted and fermented seafoods during fermentation, Korean J Food SCI & Technol, 26(3), 324-330. |
20 | Lee, Na-Young.Kim, Yong-Suk and Shin, Dong Hwa(2003). Growth inhibitory effects of chloride salts and organic acid salts against food-borne microorganisms. J. Korean Soc. Food Sci. Nutr, 32(8), 1233-1238. DOI |
21 | Park, Jeong-Wook.Kim, Seon-Jae.Kim, Sul-Hee.Kim, Bo-Hee.Kang, Seong-Gook.Nam, Sang-Ho and Jung, Soon-Teck(2000). Determination of mineral and heavy metal contents of various salts, Korean J. Food Sci. Technol, 32(6), 1442-1445. |
22 | Um, In-Seon and Park, Kwon-Sam(2015). Biogenic Amine Contents of Commercial Salted and Fermented Sand Lance Ammodytes personatus Sauces, Korean J Fish Aquat Sci, 48(6), 883-887. DOI |