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Quality Changes of Low-Salt Anchovy Sauce Treated by Heating during Storage

가열처리한 저염 멸치액젓의 저장 중 품질변화

  • PARK Jong Hyuk (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • KIM Sang Moo (Faculty of Marine Bioscience and Technology, Kangnung National University)
  • 박종혁 (강릉대학교 해양생명공학부) ;
  • 김상무 (강릉대학교 해양생명공학부)
  • Published : 2005.04.01

Abstract

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.

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