• 한국수산과학회지
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• 제38권2호
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• pp.89-93
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• 2005

To manufacture the low-salt anchovy, Engraulis japonicus, sauces with $14\%$ and $17\%$ NaCl, anchovy sauce with $26\%$ NaCl was diluted with sterilized water and then heated at $60^{\circ}C$ for 10 min, 20 min, 30 min, and 40 min. The chemical and microbial changes of the heat-treated low-salt anchovy sauces stored at $25^{\circ}C$ were analyzed at different storage periods. Lactic acid and total nitrogen contents of $14\%$ and $17\%$ NaCl anchovy sauces decreased slightly during storage, but pH, VBN and amino nitrogen contents were almost constant. The amino nitrogen content of $17\%$ NaCl anchovy sauce was higher than that of $14\%$ NaCl anchovy sauce. Total viable cell and lactic acid bacteria were not detected in the anchovy sauce heated at $60^{\circ}C$ for more than 20 min and only proteolytic bacteria was determined less than 10 CFU/mL. The 17% NaCl anchovy sauce heated at $60^{\circ}C$ for 30 min was relatively good for the taste and odor by sensory evaluation.

• 한국수산과학회지
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• 제55권3호
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• pp.278-283
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, we examined processing conditions and quality characteristics of rapidly fermented, high purity anchovy sauce (RPAS) by adding 30% (w/w) intermediate salt-fermented anchovy material. RPAS had higher total nitrogen and amino nitrogen contents, and lower salinity than traditional anchovy sauce (TAS). The total amino acid contents of RPAS and TAS were 17,626.8 and 12,808.2 mg/100 g, respectively, and the major amino acids were alanine, glutamic acid, lysine, cystine, valine, and leucine. The histamine contents of RPAS and TAS were 12.6 and 25.2 mg/100 g, respectively, and the protease activity levels were 0.851 and 0.595 unit/mg, respectively. These results demonstrate that RPAS was more flavorful, and could shorten the salt-fermentation period by more than half compared to TAS, and can serve as a high-end fish sauce.

• Fisheries and Aquatic Sciences
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• 제4권3호
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• pp.144-149
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• 2001

In other to establish the exact determination method of amino nitrogen (AN) in salt-fermented fish sauces, we determined the AN in fish sauces according to the measuring methods and also investigated the main factors influencing on determination method of AN. AN in salt-fermented anchovy sauce increased linearly as fermentation progressed, and was shown the highest amount measuring by the Formol method, followed by the trinitrobenzene sulfonic acid (TNBS) method and the Copper-salt method. AN concentration in anchovy sauces fermented for 12 months was $88.2\%$ and $77.6\%$ for the TNBS method and the Copper-salt method, respectively, on the basis of Formol method. The ratio of AN/total nitrogen (TN) in anchovy sauce fermented for 12 months was higher than that in commercial anchovy sauces. The determination of AN in anchovy sauce by the TNBS method was not affected by salt concentration, and slightly affected by heating. The effect of MSG on AN contents by Copper-salt method was shown higher than those by the Formol method and the TNBS method. The TNBS method was adaptable to measure the content of AN in fish sauce by this study.

• 한국수산과학회지
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• 제55권4호
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• pp.417-424
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• 2022

To develop a value-added anchovy Engraulis japonicus sauce, the processing conditions and quality characteristics of a rapidly fermented and high-purity anchovy sauce (RRAS) were examined by adding 5-10% (w/w) radish Raphanus sativus L. RRAS exhibited higher yield, total nitrogen content, and amino nitrogen and calcium contents as well as lower salinity than those of conventional anchovy sauce (control). The salinity, yield, and total amino acid contents of RRAS and control were 17.2-17.7% and 19.6%, 81.2-88.7% and 61.0%, and 13,117.8-14,174.9 mg/100 g and 10,041.1 mg/100 g, respectively. The major amino acids recorded were aspartic acid, glutamic acid, alanine, valine, isoleucine, leucine, phenylalanine, ornithine, lysine, and histidine. The histamine contents of RRAS and control were 8.3-8.6 mg/100 g and 19.2 mg/100 g, respectively, while the protease activity levels were 0.901-0.958 unit/mg and 0.695 unit/mg, respectively. Overall, this study establishes that RRAS can not only significantly shorten the salt fermentation period, but can also serve as an anchovy sauce with superior nutritional quality and higher levels of amino acid and calcium.

• 한국식품영양과학회지
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• 제35권5호
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• pp.600-605
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• 2006

본 연구는 멸치액젓의 풍미를 유지시키면서, 발효 속도를 향상시키기 위하여 숙성된 멸치액젓에서 단백분해능이 뛰어난 미생물이 생산하는 효소를 분리 정제한 다음 숙성초기의 멸치액젓에 첨가하여, 멸치액젓의 품질특성을 분석하였으며 그 결과는 다음과 같다. pH는 B. subtilis JM3 단백분해효소 첨가량 및 가수분해시간에 따른 변화는 없었고, 젖산량은 4% 단백분해효소 첨가구가 제일 높았다. 아미노질소, 휘발성염기질소 및 가수분해도는 단백분해효소 첨가구가 대조구에 비해 높았으며, 갈변도는 4% 효소첨가구에서 높게 측정되었다. 가수분해가 가장 높게 나타난 2시간째에 관능검사를 실시한 결과 단백분해효소 첨가구가 향 및 맛에서 좋은 평가를 얻었다.

• Food Science and Biotechnology
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• 제14권2호
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• pp.238-241
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• 2005

Aroma-active compounds were evaluated from salt-fermented anchovy sauce by solid phase microextraction-gas chromatography-olfactometry (SPME-GC-O) based on sample dilution analysis (SDA). SPME extract from carboxen/polydimethylsiloxane (CAR/PDMS) fiber was the most similar to the original odor of salt-fermented anchovy sauce used for this experiment, followed by divinylbenzene/CAR/PDMS (DVB/CAR/PDMS) fiber. Because salt-fermented anchovy sauce contains 23% NaCl, NaCl concentration of diluent was considered when salt-fermented anchovy sauce was serially diluted. Linear relationship between GC response and sample concentration was observed when diluted with 23% NaCl solution, whereas not observed when diluted with deodorized distilled water. Eleven and 16 aroma-active compounds were detected by SPME-GC-O based on SDA using CAR/PDMS and DVB/CAR/PDMS fibers, respectively. Butanoic acid and 3-methyl butanoic acid showed the highest ${\log}_2SD$ factors for CAR/PDMS and DVB/CAR/PDMS fibers. Dimethyl trisulfide, methional, trimethyl amine, 1-penten-3-ol, and acetic acid were also detected as potent aroma-active compounds.

• 급식외식위생학회지
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• 제4권1호
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• pp.1-6
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• 2023

This study was conducted to evaluate the chemical hazards of 74 kinds of commercial anchovy fish sauce in Korea by measuring their biogenic amine content. The biogenic amines detected in commercial anchovy fish sauce were tryptamine, putrescine, cadaverine, tyramine, spermidine, spermine, and histamine. Among them, histamine content was the highest with an average of 1,439.62±812.62 mg/kg. Excessive intake of histamine could result in chemical food poisoning characterized by high blood pressure, headache, and diarrhea. Accordingly, by simulating histamine exposure (repetition=10,000 times) based on the daily intake of 0.969 g of domestic anchovy fish sauce, we found that the estimated average histamine exposure was 24.49±55.48 ㎍/kg bw/day and that the margins of exposure (MOE) value were 139.18 at 1% and 66,141.07 at 95% of 10,000 simulations (9,500 times). As such, it was confirmed that 9,500 out of 10,000 simulations of MOE analysis significantly exceeded MOE 10. Therefore, the risk of exposure to histamine from ingestion of commercial anchovy fish sauce is approximately very low.

• 수산해양교육연구
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• 제27권4호
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• pp.1194-1201
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• 2015

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group I-VII). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group V-VII those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

• 한국식품과학회지
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• 제37권5호
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• pp.827-832
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• 2005

본 연구는 B. subtilis JM3 단백분해효소 첨가 멸치액젓에서 분리한 peptide의 기능성(항산화, 항암 및 ACE 저해활성)에 대하여 분석하였으며, 그 결과는 다음과 같다. 아미노실소 및 가수분해도는 단백분해효소 첨가구가 대조구에 비해 높았으며, 대조구, B. subtilis JM3 단백분해효소 2 및 4% 첨가구의 멸치액젓은 gel chromatography 상에서, 각각 5, 6 및 7개의 peak를 나타내었다. ACE 저해, DPPH 라디칼소거 및 항암활성은 대조구의 경우 peak 5에서 각각 34.82, 94.11 및 38.29%, 2% 효소 첨가구는 peak 6에서 각각 43.75, 90.01 및 15.61%로 4% 효소 첨가구는 peak 7에서 각각 26.34, 97.00 및 34.76%이었다. 가수분해시 생성된 peptide는 다양한 생리활성을 가지고 있었으며, 앞으로 생리활성을 갖는 peptide의 구조 분석에 관한 연구 및 그 억제 기작에 대한 더 많은 연구가 필요하다고 본다.

• 한국수산과학회지
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• 제36권4호
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• pp.321-326
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• 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.