Quality Evaluation of Commercial Salted and Fermented Fish Sauces

시판액젓의 품질평가

  • Jang, Mi-Ra (Food Additives Team, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Il-Young (Food Additives Team, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Hong, Mi-Sun (Food Additives Team, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Shin, Jae-Min (Food Additives Team, Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Han, Ki-Young (Food Additives Team, Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 장미라 (서울특별시보건환경연구원 첨가물검사팀) ;
  • 김일영 (서울특별시보건환경연구원 첨가물검사팀) ;
  • 홍미선 (서울특별시보건환경연구원 첨가물검사팀) ;
  • 신재민 (서울특별시보건환경연구원 첨가물검사팀) ;
  • 한기영 (서울특별시보건환경연구원 첨가물검사팀)
  • Published : 2004.06.30

Abstract

Quality of commercial salted and fermented fish sauce was evaluated through physicochemical and sensory analyses. Moisture contents of all samples tested except one salted and fermented sandlance sauce were acceptable. Salinity of some samples was higher than that of Korean food standard. Higher contents of total nitrogen (TN) and amino nitrogen (AN) resulted in higher levels of specific gravity, pure extract and solid of some samples. Two salted and fermented anchovy and three salted and fermented sandlance sauce samples showed lower levels of TN and AN than those of Korean food standards. TN, AN, specific gravity, pure extract, solid, and volatile basic nitrogen levels highly correlated with sensory scores, indicating that these values could be used as quality parameters to evaluate salted and fermented fish sauce quality.

Keywords

salted and fermented fish sauce;anchovy;sandlance;quality evaluation

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