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Quality Characteristics of Accelerated Salt-fermented Anchovy Sauce Added with Shrimp Pandalus borealis, Byproducts

새우가공부산물을 이용한 속성 멸치액젓의 품질특성

  • Kim, Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Yang, Soo-Kyeong (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Chan-Ho (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Oh, Hyeon-Seok (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Ji, Seung-Gil (Daesang Food Co.) ;
  • Heu, Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 김진수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 양수경 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 박찬호 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 오현석 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 강경태 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 지승길 (대상식품(주)) ;
  • 허민수 (경상대학교 해양생물이용학부/해양산업연구소)
  • Published : 2006.01.01

Abstract

Nutritional quality of accelerated salt-fermented anchovy sauce using shrimp processing byproduct as fermenting aids was characterized and compared with commercial anchovy sauce. Four types of sauces were fermented with 0 and $10\%$ addition of shrimp byproducts ($24{\pm}2^{\circ}C$, for 270 days), and 20 and $30\%$ addition of those ($24{\pm}2^{\circ}C$, for 180 days), respectively. Extractive nitrogen content (1,431 to 1,569 mg/100g) of anchovy sauces increased as additional ratios of shrimp byproduct increased. According to the results of ommission test, the taste of all anchovy sauces was influenced by the content of free amino acids, such as mainly glutamic acid and aspartic acid. Regardless of additional ratios of shrimp byproducts, all sauces were similar in total amino acid content ($9,848\~10,324$ mg/100 g), which were 2 times higher compared to that of the commercial sauce. Proline, valine and histidine contents of sauces tend to decrease as the additional ratios of shrimp byproducts increased, whereas methionine, isoleucine, leucine, phenylalanine and lysine contents increased. Increase of some amino acids and mineral content of sauces by increasing of additional ratios was due to release from shrimp byproducts. Sensory evaluation showed that scores of color, flavor and taste of the sauce added with $20\%$ shrimp byproducts_were significantly higher than those of other sauces (p<0.05). In the useful utilization aspects of seafood processing byproducts, shrimp byproducts were good resource for accelerated fermentation and nutritional improvement in preparation of fish sauce.

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