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Physiochemical Characteristics of Rapidly Processed Salt-fermented Sandfish Arctoscopus japoncus Sauce with Thermophilic bacillus
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 Title & Authors
Physiochemical Characteristics of Rapidly Processed Salt-fermented Sandfish Arctoscopus japoncus Sauce with Thermophilic bacillus
Nam, Ki Ho; Jang, Mi Soon; Park, Hee Yeon; Kwak, Won Ju;
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 Abstract
This study was conducted to characterize the rapidly processed salt-fermented sandfish sauce added Bacillus coagurance KM-1 (RSSS) and commercial salt-fermented sandfish sauce (CSSS 1, 2). Contents of total nitrogen and amino nitrogen were higher in CSSS 1,2 than in RSSS (P<0.05). Total free amino acid contents of RSSS and CSSS 1,2 were 1,121.2±100 mg/100 g, 1,553.6±98.2 mg/100 g and 1,507.3±99.8 mg/100 g. Major free amino acid of RSSS was glutamic acid (194.4±17.3 mg/100 g), alanine (140.8±12.6 mg/100 g), lysine (135.1±12.1 mg/100 g), leucine (109.8±9.8 mg/100 g), aspartic acid (103.0±9.2 mg/100 g), valine (73.5±6.6 mg/100 g) in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the salt-fermented sandfish sauce during fermentation. The Na was the largest mineral followed by K, Mg, P, Ca in the samples (P<0.05). Sensory evaluation result of samples, CSSS 1 was the highest than the others in overall acceptance.
 Keywords
Thermophilic bacillus;Physiochemical characteristics;Sandfish sauce;Rapid processing;Fermentation;
 Language
Korean
 Cited by
1.
Changes in the Physiochemical Quality of Sailfin Sandfish Arctoscopus japonicus Sauces Fermented with Soybean Koji or Rice Koji during Storage at Room Temperature, Korean Journal of Fisheries and Aquatic Sciences, 2016, 49, 2, 101  crossref(new windwow)