• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.4
• /
• pp.325-332
• /
• 1985

As a series of study for processing low salt fermented fish, this work was undertaken to investigate taste compounds of low sodium salt fermented anchovy and yellow corvenia comparing with conventional fermented fish ($20\%$ of salt contents) during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The major amino acids in fermented anchovy at 60 day fermentation were lysine, alanine, leucine, valine, isoleucine, histidine, threonine and glycine, while those in fermented yellow corvenia at 90 day fermentation were lysine, leucine, alanine, valine, threonine, isoleucine, glutamic acid and methionine. These amino acids held $57\%$ of the total extractive nitrogen content for fermented anchovy and $41\%$ for fermented yellow corvenia, respectively. It was supposed from the results that principal taste compounds both for fermented anchovy and fermented yellow corvenia were free amino acids, and that nucleotides and their related compounds as well as total creatinine also played an assistant role. And also there was little difference between taste compounds of low salt fermented fish and those of conventional fermented fish irrespective of fish species.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.47 no.6
• /
• pp.726-732
• /
• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.2
• /
• pp.312-318
• /
• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• Fisheries and Aquatic Sciences
• /
• v.2 no.1
• /
• pp.36-43
• /
• 1999

A study on the hydrolysis of anchovy using proteolytic bacteria isolated from anchovy jeotkal (a salt-fermented fish) was carried out to develop a rapid process of liquefied anchovy jeotkal. Five kinds of proteolytic bacteria, such as Staphylococcus sp.-l, Photobacterium sp., Volcaniella sp., Staphylococcus sp.-2 and Bacillus sp., were isolated from the anchovy jeotka1 that fermented with $20\%$ NaCl at room temperature for 2 months. Those grew well at $40^{\circ}C$, pH 7.0 on TPY broth with $2.0\%$ NaCl. The optimal hydrolysis temperature, pH, time and proteolytic bacteria densities for hydrolysis of minced anchovy were$40^{\circ}C$, 7.0, 6 hours and $1.8\times10^8$ cells/g raw anchovy, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.7
• /
• pp.1192-1200
• /
• 2004

Gamma irradiations at 5 or 10 kGy were applied to salted and fermented anchovy sauce, for improving the hygiene Quality and evaluating the genotoxicological safety. In vitro genotoxicological safety of irradiated sauces was evaluated by Salmonella Typhimurium (TA98, TA100, TAI535 and TAI537) and E. coli WP2 uvrA, reversion assay, SOS chromotest (Escherichia coli PQ37), and chromosome aberration test (Chinese hamster lung fibroblast cells) in the absence or presence of an exogenous metabolizing system (S9 mix). The gamma-irradiated samples were not significantly different from nonirradiated-control for three in vitro tests (p＜0.05). ：In vivo micronucleus test using ICR mice (male) was not significantly different from the control at p＜0.05. The salted and fermented anchovy sauce exposed to 5 or 10 kGy-gamma ray revealed negative results in these three in vitro mutagenetic tests and in vivo micronucleus test upto 50,000 $\mu$g/plate, respectively. The results indicated that 5 or 10 kGy gamma-irradiated salted and fermented anchovy sauces did not show any mutagenicity.

• Journal of Fisheries and Marine Sciences Education
• /
• v.26 no.5
• /
• pp.1175-1184
• /
• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.36 no.4
• /
• pp.321-326
• /
• 2003

Antioxidative activities of low molecular weight biocompounds purified from anchovy (Engraulis japonicus) sauce fermented at $15\pm3^{\circ}C$ for 5 years were investigated. The fermented anchovy sauce showed 5 peaks on gel chromatography pattern. Antioxidant activity of peak 2 was $82.7\%$ followed by $42.6\%$ of peak 1. Main antioxidant compounds of peak 1 were glutamic acid and lysine, but those of peak 2 were not confirmed by amino acid sequence analysis.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.4
• /
• pp.392-397
• /
• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji, enzyme activity and variation of microflora during the 60 day fermentation were examined. Bacterial counts changed a little during the fermentation with the highest on day 40 for proteolytic and anaerobic bacteria and on day 20 for aerobic bacteria. Proteolytic, lipolytic, aerobic, and anaerobic bacteria counts were higher in the Bacillus sp. koji added anchovy paste than in others. The protease and lipase activities reached the highest point on day 20 and 30, respectively, and decreased gradually afterwards. The protease activity was higher in Asp. oryzae koji than in bacillus sp. koji, but the lipase activity was to the contrary.

• Proceedings of the Korean Society of Life Science Conference
• /
• 2001.02a
• /
• pp.35-35
• /
• 2001

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.5
• /
• pp.600-605
• /
• 2006

B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in $40{\sim}60%$ ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% pretense increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.