The Chemical and Microbial Characteristics of Northern Sand Lance, Ammodytes personatus, Sauce Manufactured with Fermentation Accelerating Agents

발효촉진제로 속성 발효한 까나리 어간장의 화학 및 미생물적 특성

  • Published : 2003.06.01

Abstract

Chemical and microbial properties of Northern sand lance, Ammodytes personatus, sauce fermented at $15^{\circ}C$ with fermentation accelerating agents, koji, enzyme, and squid viscera, were analyzed. Total creatine content of Northern sand lance sauce with squid viscera increased up to 2 months of ripening and decreased gradually thereafter, while that with koji or enzyme, and control, increased up to 3 months of ripening and then decreased slowly. TBA values of all samples increased sharply during early ripening, followed by slight decrease. Free amino acid content with all agents increased continuously as fermentation progressed. Major free amino acids of Northern sand lance sauce were glutamic acid, alanine, valine, leucine, and lysine. Total viable cell counts with all agents also increased during early ripening and then decreased. Total viable cell count of Northern sand lance sauce with squid viscera was the highest followed that with koji, enzyme, and control. Northern sand land sauce manufactured with koji showed the most acceptable sensory evaluation result, followed by that with squid viscera.

Keywords

fermentation accelerating agent;Northern sand lance sauce;koji;squid viscera;enzyme

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