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Qualify Characteristics of Accelerated Anchovy Sauce Manufactured with B. subtilis JM3 Pretense

B. subtilis JM3 Pretense로 제조한 멸치액젓의 품질특성

  • Park, J.H. (Jeonbuk Bioindustry Development Institute) ;
  • You, S.G. (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Kim, Y.M. (Korea Food Research Institute) ;
  • Kim, D.S. (Korea Food Research Institute) ;
  • Kim, S.M. (Faculty of Marine Bioscience and Technology, Kangnung National University)
  • Published : 2006.06.01

Abstract

B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in $40{\sim}60%$ ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% pretense increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.

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