• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2001.10a
• /
• pp.91-92
• /
• 2001

Enzymes have been used as processing aids in the manufacture of food products to improve their quality, solubility and stability for centuries. About 50％ of the enzymes used as industrial processing aids are protein hydrolases which have been used in a number of industrial application including laundry detergents, feed, leather treatment, silk degumming, cheese making, chill proofing, meat tenderzing, fermented sauces, and pharmaceuticals. (omitted)

• Preventive Nutrition and Food Science
• /
• v.9 no.3
• /
• pp.213-217
• /
• 2004

We evaluated the possibility of rapid fermentation of anchovy sauce using a commercial protease. The fermentation characteristics were monitored by response surface analysis. The content of total nitrogen was high (around 1 %) with fermentation at 51.7～57.5$^{\circ}C$ after 10.2～16.4 hours, but rapidly decreased at higher temperatures (6$0^{\circ}C$ or over), while the $R^2$ of polynomial equation was 0.9185 (p<0.05). The amino acid content rapidly decreased to approximately 600 mg% and less at high temperature (6$0^{\circ}C$ and over), and the $R^2$ was 0.9578 (p<0.01). The free amino acids were affected more by fermentation time when fermentation temperature was lower, and the $R^2$ for total free amino acids was 0.8496 (p<0.10). The $R^2$ for sweet free amino acids was 0.9144 (p<0.05). According to the results of this study, the optimal conditions for anchovy sauce fermentation were predicted to be 52.5～56.9$^{\circ}C$ and 13.3～16.4 hours, and the predicted values and actual values of each response variable were similar to each other when the fermentation was performed at a random point within the optimal range. Also, the comparison of the quality between the quick anchovy sauce and sauces currently on the market showed that the content of sweet amino acids was higher in the former than in the latter.

• Food Science and Preservation
• /
• v.15 no.3
• /
• pp.367-376
• /
• 2008

This study was conducted to investigate 1he quality characteristics of 1he soybean anchovy sauces added with medicinal herbs, Saururu chinensis Baill. and Houttuynia cordata Thunb. and fermented for 4 months. The total nitrogen content of 1he soybean anchovy sauce increased with the fermentation time showing the highest values in the sauce with Houttuynia cordata Thunb.. The contents of total sugar and reduced sugar were high in the order of the sauces with Houttuynia cordata Thunb.(sauce T), with Saururu chinensis Baill.(sauce B), and control. The content of salt decreased much more in the sauces with medicinal herbs. After 4 months of fermentation, pH was lowered from 5.86 to 5.27 in control, to 5.38 and 5.54 in sauce B and sauce T, respectively. Generally the total aerobic bacterial count increased until 3 months of fermentation and then decreased, and the addition of medicinal hems reduced the count especially showing apparent reduction in the sauce T. During the fermentation, total protease activity generally increased with the highest value in the sauce T. In the changes of nucleotides and their related compounds, the contents of AMP, ADP, and ATP were increased and hypoxanthine decreased during the fermentation, and IMP produced after 3 months. The soybean anchovy sauce B had 1he highest IMP and the lowest hypoxanthine after 4 months. The content of total amino acids increased showing 177.1 mg% and 134.7 mg% in the sauce B and sauce T respectively compared with 171.2 mg% of control. The contents of glutamic acid and aspartic acid were 29.2 mg% in sauce B and 34.3 mg% in sauce T, which were higher compared with 25.9 mg% of control. The fermented soybean anchovy sauce had 1he functionality of ACE inhibition with 70.5% (control), 72.5% (sauce B) and 81.6% (sauce T). In the results of sensory evaluation, the sance T scored the highest and the sauce B was preferred to control.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.2
• /
• pp.291-297
• /
• 2005

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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.2
• /
• pp.267-276
• /
• 2005

This study was carried out to investigate the effects of Kimchi ingredients, garlic, ginger, green onion and fermented fish sauces, on the Kimchi characteristics during fermentation. The experiment design of this study was the central composite design and response surfaces methodology. Garlic (X$_1$) of 0∼2%, ginger (X$_2$) of 0∼1.4%, green onion (X$_3$) of 0∼4% and fermented fish sauces (shrimp, X$_4$ and anchovy, X$_{5}$) of 0∼2% per salted Chinese cabbage of 100 g put in independent variables, respectively. The result of response surface regression analysis, independent variables of various ingredients and dependent variables, correlation coefficient ($R^2$) showed very difference value according to added ingredients. In the Kimchi samples fixed independent variables of garlic (X$_1$)-ginger (X$_2$), generally, it showed high correlation value more than samples fixed other independent variables of garlic (X$_1$)-green onion (X$_3$) and ginger (X$_2$)-green onion (X$_3$) over the fermentation period. And the correlation coefficient ($R^2$) of fermented fish sauces (shrimp of X$_4$, anchovy of X$_{5}$) showed value over 0.8 in the its characteristics of Kimchi samples except for textural properties of sensory evaluation. In the graph pattern of fermented fish sauces using response surfaces methodology, it showed a little increasing value of titratable acidity, lactic acid bacteria and 'a' of redness, 'b' of yellowish according to increasing addition fermented fish sauces. In the total acceptability of sensory evaluation, it showed high value according to increasing fermented fish sauce at the initial fermentation period of Kimchi. But it showed high value Kimchi sample added content of 1.0% fermented fish sauce in the middle (appropriate fermentation) and last (excessive) fermentation period.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.3
• /
• pp.252-255
• /
• 1999

The quality characteristics of the Korean traditional salt-fermented fish sauces, the traditional anchovy sauce (TAS) and the sandlance sauce(TKS) were evaluated comparing to the commercial anchovy sauce (CAS) and sandlance sauce (CKS). The acidity was higher in TKS than in TAS, whereas the contents of VBN, total-N and amino-N were higher levels in TAS. In color values, L and b values in TAS were generally higher than those in TKS, whereas a and ${\Delta}E$ values were higher in TKS. The contents of total free amino acids in TAS and TKS were $12.40\;g\%$ (w/v) and $9.549 g\%$ (w/v), respectively. The contents or six amino acids, alanine, glutamic acid, leucine, isoleucine, valine and Iysine were higher in TAS, whereas the contents of arginine, glutamic acid, leucine, alanine and valine were higher in TKS. Nucleotides such as IMP and hypoxanthine were principal components in both TAS and TKS. The nitrogen related compounds, TMAO, TMA and total creatinine were determined to be $108.8\;mg\%$ (w/v), $60.5\;mg\%$ (w/v), $62.4\;mg\%$ (w/v) in TAS, and those in TKS were $60.1\;mg\%$ (w/v), $24.1\;mg\%$ (w/v), $67.6\;mg\%$ (w/v), respectively.

• Journal of Fisheries and Marine Sciences Education
• /
• v.26 no.4
• /
• pp.823-830
• /
• 2014

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.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.2
• /
• pp.96-104
• /
• 2003

This study was performed in order to investigate the effect of Leuconostoc mesenteroides, Lactobacillus plantarum and salt fermented anchovy extracts on Kimchi sauce. The sauce was fermented more rapidly by addition of Leu. mesenteroids or salt fermented anchovy extracts on the early fermentation stage than the control, but it was fermented slowly on the late fermentation stage. When L. plantarum was added to the Kimchi on the early fermentation stage, the acidity of Kimchi didn't show a significant difference from the control, but acidity was remarkably increased on the late stage. Coliform group was disappeared when acidity of sauce was higher than 0.8% during fermentation. It was controlled by Leu. mesenteroides but not by L. plantarum. Total count and lactic acid bacterial count of the sauces with starter were $6.30{\times}10^6{\sim}1.0{\times}10^7\;CFU/mL$ and $1.04{\sim}2.04{\times}10^6\;CFU/mL$, respectively, but those of the control sauce were $10^6\;CFU/mL$ and $10^4\;CFU/mL$, respectively. Those count of the sauce with starter were higher than those of the control sauce on the later stage of fermentation. Organoleptic quality of the sauce with Leu. mesenteroides was superior to that with L. plantarum.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.487-494
• /
• 1995

To assay the quality of anchovy sauce, 10 kinds of commercial anchovy sauce(CAS) were purchased from markets and traditional anchovy sauce(TAS) were prepared. And their physicochemical-microbial characteristics were compared. The compositions of CAS were as followed; pH $5.5{\sim}5.7$, salinity $21.0{\sim}23.2%$, VBN $92.8{\sim}305.4\;mg/100g$, total nitrogen $928.0{\sim}1870.9\;mg%$, amino-nitrogen $338.6{\sim}680.3\;mg%$, and acidity $11.58{\sim}24.58\;ml$. The CAS was lower in pH, smaller in contents of VBN, total-N, amino-N and larger in contents of moisture, salinity than TAS. In Hunter values, CAS was generally lower in L, b values whereas higher in a and ${\Delta}E$ values than TAS. Viable cell counts on 0% NaCl-medium of CAS and TAS were $6.4{\times}10^1{\sim}3.0{\times}10^5\;and\;8.7{\times}10^4$, and those on 2.5% NaCl-medium were $0.8{\times}10^2{\sim}2.2{\times}10^5\;and\;1.6{\times}10^4{\sim}4.5{\times}10^5$, respectively. These viable cell counts in CAS and TAS were gradually decreased according to storage time. In composition of extractives, total free amino acid contents of CAS and TAS were $5498.5{\sim}12123.8\;mg%$, 12797.9 mg%, and these contents were gradually decreased during storage. The major amino acids were found glutamic acid, alanine and leucine in CAS, and alanine, glutamic acid, leucine and valine in TAS. Also contents of hypoxanthine, TMAO, TMA in CAS and TAS were shown $86.4{\sim}161.2\;mg%,\;51.6{\sim}99.2\;mg%,\;23.2{\sim}42.9\;mg%$ and 103.7 mg%, 128.8 mg%, 55.8 mg%, respectively. We may conclude from the results of present experiments that parts of tested CAS were somewhat putrefied and there was a great difference in the quality compared with TAS, whereas TAS maintained good conditions for preserving the quality until storage 2 years.

• Korean Journal of Food Science and Technology
• /
• v.36 no.3
• /
• pp.423-431
• /
• 2004

Quality of commercial salted and fermented fish sauce was evaluated through physicochemical and sensory analyses. Moisture contents of all samples tested except one salted and fermented sandlance sauce were acceptable. Salinity of some samples was higher than that of Korean food standard. Higher contents of total nitrogen (TN) and amino nitrogen (AN) resulted in higher levels of specific gravity, pure extract and solid of some samples. Two salted and fermented anchovy and three salted and fermented sandlance sauce samples showed lower levels of TN and AN than those of Korean food standards. TN, AN, specific gravity, pure extract, solid, and volatile basic nitrogen levels highly correlated with sensory scores, indicating that these values could be used as quality parameters to evaluate salted and fermented fish sauce quality.