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Desalting Processing and Quality Characteristics of Salt-Fermented Anchovy Sauce Using a Spirit

주정을 이용한 멸치액젓의 탈염공정 및 품질특성

  • Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Park, Hee-Yeon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Nam, Ki-Ho (Food and Safety Research Center, National Fisheries Research & Development Institute)
  • 장미순 (국립수산과학원 식품안전과) ;
  • 박희연 (국립수산과학원 식품안전과) ;
  • 남기호 (국립수산과학원 식품안전과)
  • Received : 2012.10.15
  • Accepted : 2012.11.23
  • Published : 2012.12.30

Abstract

To establish a new manufacturing process of low-salted fermented anchovy sauce, commercial fermented anchovy sauce with 23% NaCl was desalted using a spirit. The proximate composition, total nitrogen, amino nitrogen, Escherichia coli, and total and free amino acid contents were analyzed to evaluate the quality characteristics of commercial salted fermented anchovy sauce (CFAS) and low-salt fermented anchovy sauce by desalting processing (LFAS). The salinity of saltwater and fermented anchovy sauce decreased with an increase in the spirit added to 23% NaCl saltwater and 23% NaCl commercial fermented anchovy sauce. The total nitrogen and amino nitrogen contents were higher in LFAS than in CFAS. The major amino acids that were commonly found in CFAS and LFAS were glutamic acid, alanine, lysine and leucine. Basic data were provided for commodification research on low-salt fermented anchovy sauce, which is very important for the diet of humans.

Acknowledgement

Grant : 젓갈의 속성제조 및 저염화기술개발

Supported by : 국립수산과학원

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