• 한국축산식품학회지
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• 제39권3호
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• pp.355-370
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• 2019

The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

• 한국식품영양학회지
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• 제25권4호
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• pp.1086-1091
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• 2012

The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

• 한국식품저장유통학회지
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• 제19권6호
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• pp.893-900
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• 2012

본 연구에서는 시판 멸치액젓에 주정을 일정한 비율로 첨가하여 소금의 용해도를 낮춤으로서 소금을 석출시키는 탈염방법을 활용하여 저염 멸치액젓의 제조공정을 확립하고자 하였다. 또한 시판 멸치액젓과 주정을 활용하여 탈염처리 한 저염 멸치액젓의 품질 특성을 비교하기 위해 일반성분, 총질소, 아미노태 질소, 대장균 및 아미노산 함량을 비교분석 하였다. 시판 멸치액젓에 대해 주정의 첨가량이 증가할수록 멸치액젓의 염도는 낮아지는 경향을 보였다. 즉, 멸치액젓 100 mL에 대해 주정을 각각 100% 및 300%(v/v)를 첨가한 경우에 멸치액젓의 염도는 14.3% 및 10.3%를 나타내었다. 이와 같은 현상은 염도 23%인 식염수 용액의 실험에서도 같은 경향을 보였다. 탈염처리 한 멸치 액젓의 총질소 함량은 1.20%이었고, 아미노태 질소 함량은 784.03 mg/100 g으로, 시판 멸치액젓보다 높은 함량을 나타내었다. 시판 멸치액젓과 탈염처리 한 저염 멸치액젓의 주요 총아미노산은 glutamic acid, alanine, lysine 및 leucine이었고, 필수아미노산의 함량은 탈염처리 한 멸치액젓에서 높게 나타났다. 또한, 시판 멸치액젓과 탈염처리 한 저염 멸치액젓의 주요 유리아미노산은 공통적으로 glutamic acid, leucine, alanine, valine, lysine 및 isoleucine 이었다. 이상의 결과에서 주정을 이용하여 소금을 원하는 농도만큼 특별한 장비없이 효과적으로 제거할 수 있는 멸치액젓의 탈염공정을 확립할 수 있었다. 또한 주정을 사용하여 멸치액젓을 탈염하는 방법은 총질소, 아미노태 질소 함량 및 아미노산 함량에 긍정적인 영향을 주어 맛을 향상시켜 줄 수 있을 것으로 기대되며, 본 연구의 결과로 저염 멸치액젓 상품화 연구의 기초자료로 활용 및 인류 보건향상에 크게 기여할 것으로 전망된다.

• 한국수산과학회지
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• 제53권3호
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• pp.417-422
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• 2020

We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X₁ (sea tangle extract concentration) and X₂ (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (5'-GMP: 17.36 mg/100 g) and Y₂ (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y₁ and Y₂ were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.

• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.213-217
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• 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.

• 한국수산과학회지
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• 제56권2호
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• pp.253-258
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• 2023

This study was conducted to inhibit histamine formation in salt-fermented anchovy Engraulis japonicus fish sauce, by lowering the pH using 1% citric acid as food additive during the initial fermentation stage. The fish sauce samples were prepared with fresh anchovies used immediately after being caught (F), and left at ambient temperature for 4 h, and 24 h with 25% salt, 1% citric acid, and without citric acid for a 6-month fermentation period. The content of ammonia nitrogen, total nitrogen, and glutamic acid in fish sauce was unaffected by the addition of citric acid during the fermentation period. The histamine content of F and 4 h samples were 20.5-30.6 and 77.4-119.3 mg/kg, respectively. The histamine content of F and 4 h samples with 1% citric acid was 4.1-8.7 and 50.4-56.1 mg/kg, respectively. Furthermore, addition of citric acid did not inhibit histamine formation in 24 h sample that had lower freshness quality. Additionally, effective inhibition of histamine is observed during manufacturing of salt-fermented anchovy fish sauce on an industrial scale, suggesting that lowering the initial pH using 1% citric acid does not alter the taste and flavor of the fish sauce.

• 한국수산과학회지
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• 제54권5호
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• pp.714-723
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• 2021

This study investigated the quality characteristics of anchovy Engraulis japonicus sauce added with onion to improve flavor, reduce salinity, and enhance the antioxidative activity. 4 samples were prepared to find the proper amount of onion, including a control group without onion and 3 samples with different amounts of onion: 10% (Fs-10), 20% (Fs-20), and 40% (Fs-40). The samples were collected at intervals of 15 days while fermenting at 25℃ for 60 days. As the amount of added onion increased, the browning index decreased, and the flavor of anchovy sauce was enhanced. The composition of amino acids showed high content of glutamate and alanine that can improve the overall taste. In the free radical scavenging activity test, the Fs-40 group showed the highest value, 74.72%, compared to 10.98% of the control in the antioxidative activity. When evaluating overall preference such as color, fishy smell, flavor with richness, and overall acceptability, the control was rated the lowest, while the Fs-40 was rated the highest and was recognized for its overall excellence. Adding onion not only reduced salinity and increased antioxidant activity but also improved overall sensory properties by adding richness and minimizing fishy smell.

• 한국수산과학회지
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• 제56권2호
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• pp.174-181
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• 2023

Volatile flavor compounds of optimal Maillard reactions (MR) derived with the addition of precursors (AP), control (without AP) and raw as anchovy Engraulis japonicus sauce residue were identified and comparatively analyzed using solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS). MR was produced by adding 1% (w/w) glucose and mixed amino acids (threonine 0.543%, glutamic acid 0.194%, glycine 0.382%, w/w) to raw (100 g of anchovy sauce residue and 100 mL of distilled water), and heating at 110 ℃ for 2 h. Among 65 flavor components detected, 7 compounds were produced through Maillard reaction to change in content. A total of 7 volatile flavor compounds, including 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol, tended to increase in the order of raw, control, and MR, but methylpyrazine was not detected in control. Amounts of 2-methylbutanal, 3-methylbutanal, dimethyl disulfide, methylpyrazine, dimethyl trisulfide, methional, and 2-furanmethanol having positive odors (dark chocolate-, garlic-, hazelnut-, cooked potato-like) were 11.04, 50.15, 3.25, 8.38, 4.60, 9.59, and 3.08 times higher, respectively, in MR than those in raw.

• 한국식품영양과학회지
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• 제33권7호
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• pp.1192-1200
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• 2004

감마선 조사(10 kGy)된 멸치 액젓의 유전독성 학적 안전성 시험을 수행하기 위해 Salmonella Typhimurium TA98, TA100, TA1535, TA1537과 E. coli WP2 uvrA 균주를 사용한 복귀돌연변이시험과 Escherichia coli PQ37을 이용한 SOS chromotest 및 CHL 세포를 이용한 염색체 이상시험을 활성대사효소계 미적용 및 적용하에 실시하였고, ICR마우스의 골수세포를 이용한 in vivo 소핵세포실험을 수행하였다. 감마선 조사(10kGy)된 멸치액젓은 위의 3가지 in vitro실험에서 비조사 된 멸치액젓과 마찬가지로 음성으로 나타났다. 또, 감마선 조사 및 비조사된 멸치 액젓의 in vivo소핵세포실험에서도 소핵이 발견되지 않았다. 따라서 10kGy까지 감마선 조사된 멸치 액젓은 위 수행된 in vitro 및 in vivo 유전독성 시험을 실시한 결과, 음성을 나타낸 것으로 보아 유전독성학적으로 돌연변이원성이 없는 것으로 확인되었다.

• 한국미생물·생명공학회지
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• 제30권1호
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• pp.26-32
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• 2002

저염상태에서 속성 발효를 통한 멸치 어간장의 대량 생산을 위하여 시중 어간장에서 단백질 분해효소 생산이 우수한 균주를 분리 동정하여, B. amyloliquefaciens HTP-8로 명명하였다. 효소생산을 위한 배양 최적온도, 초기 pH, 그리고 배양시간은 각각 $30^{\circ}C$, pH 7.0과 3일이었다. Jar fermenter 배양시 pH를 7.0으로. 조절한 경우가 조절하지 않은 경우에 비해 효소활성이 최대에 이르는 시간이 단축되었다. 효소의 부분정제는 조효소액을 80% ammonium sulfate에 의한 염석과 CM-Sephadex C-50을 이용하여 정제한 결과, 수율이 0.4%, 정제배수가 43.0배였다. 정제효소의 최적 pH와 온도는 pH 10.0과 $50^{\circ}C$였으며, pH 7.0~l2.0의 pH 범위와 $40^{\circ}$ 이하에서 안정하였다. 금속이온 중 $Ag^{＋}$ /, $Ba^{2＋}$ /에 의하여 효소활성이 저해되었다. 한편, 본 효소는 PMSF에 의하여 선택적으로 활성이 억제됨으로써 활성부위에 serine을 가진 serine protease에 속하는 것으로 판단되었다.