• Title, Summary, Keyword: anchovy sauce

Search Result 98, Processing Time 0.034 seconds

Quality Changes of Low-Salt Anchovy Sauce Treated by Heating during Storage (가열처리한 저염 멸치액젓의 저장 중 품질변화)

  • PARK Jong Hyuk;KIM Sang Moo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.38 no.2
    • /
    • pp.89-93
    • /
    • 2005
  • 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.

Changes in Physicochemical Components of Soy Sauce during Fermentation from Anchovy Sauce (멸치액젓을 이용한 양조간장의 발효과정 중 이화학적 성분변화)

  • 강윤미;정순경;백현동;조성환
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.30 no.5
    • /
    • pp.888-893
    • /
    • 2001
  • Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

  • PDF

Characterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis

  • Kim, Hyung-Joo;Baek, Hyung-Hee
    • Food Science and Biotechnology
    • /
    • v.14 no.2
    • /
    • pp.238-241
    • /
    • 2005
  • Aroma-active compounds were evaluated from salt-fermented anchovy sauce by solid phase microextraction-gas chromatography-olfactometry (SPME-GC-O) based on sample dilution analysis (SDA). SPME extract from carboxen/polydimethylsiloxane (CAR/PDMS) fiber was the most similar to the original odor of salt-fermented anchovy sauce used for this experiment, followed by divinylbenzene/CAR/PDMS (DVB/CAR/PDMS) fiber. Because salt-fermented anchovy sauce contains 23% NaCl, NaCl concentration of diluent was considered when salt-fermented anchovy sauce was serially diluted. Linear relationship between GC response and sample concentration was observed when diluted with 23% NaCl solution, whereas not observed when diluted with deodorized distilled water. Eleven and 16 aroma-active compounds were detected by SPME-GC-O based on SDA using CAR/PDMS and DVB/CAR/PDMS fibers, respectively. Butanoic acid and 3-methyl butanoic acid showed the highest ${\log}_2SD$ factors for CAR/PDMS and DVB/CAR/PDMS fibers. Dimethyl trisulfide, methional, trimethyl amine, 1-penten-3-ol, and acetic acid were also detected as potent aroma-active compounds.

Processing and Packaging of Anchovy Sauce (멸치액젓의 가공공정 및 포장에 대한 검토)

  • 이동선;서은수;이광호
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.25 no.6
    • /
    • pp.1087-1093
    • /
    • 1996
  • Current processing and packaging of anchovy sauce was reviewed and a new method of anchovy sauce processing was proposed for standardized production and quality management. The proposed procedure for liquid type anchovy sauce involves mixing of anchovy fishes and salt(20%), stored aging and fermentation under controlled temperature condition, filtration/centrifuge, secondary fermentation and filtration of residue added with brine solution, combining of first and second filtrates, packaging into container, and pasteurization. Treatment of residue waste was also considered.

  • PDF

Qualify Characteristics of Accelerated Anchovy Sauce Manufactured with B. subtilis JM3 Pretense (B. subtilis JM3 Pretense로 제조한 멸치액젓의 품질특성)

  • Park, J.H.;You, S.G.;Kim, Y.M.;Kim, D.S.;Kim, S.M.
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.35 no.5
    • /
    • pp.600-605
    • /
    • 2006
  • 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.

Comparison of Determination Methods of Amino Nitrogen in Salt-Fermented Anchovy Sauce

  • Cho Young-Je;Kim Tae-Jin;Choi Yeung-Joon
    • Fisheries and aquatic sciences
    • /
    • v.4 no.3
    • /
    • pp.144-149
    • /
    • 2001
  • In other to establish the exact determination method of amino nitrogen (AN) in salt-fermented fish sauces, we determined the AN in fish sauces according to the measuring methods and also investigated the main factors influencing on determination method of AN. AN in salt-fermented anchovy sauce increased linearly as fermentation progressed, and was shown the highest amount measuring by the Formol method, followed by the trinitrobenzene sulfonic acid (TNBS) method and the Copper-salt method. AN concentration in anchovy sauces fermented for 12 months was $88.2\%$ and $77.6\%$ for the TNBS method and the Copper-salt method, respectively, on the basis of Formol method. The ratio of AN/total nitrogen (TN) in anchovy sauce fermented for 12 months was higher than that in commercial anchovy sauces. The determination of AN in anchovy sauce by the TNBS method was not affected by salt concentration, and slightly affected by heating. The effect of MSG on AN contents by Copper-salt method was shown higher than those by the Formol method and the TNBS method. The TNBS method was adaptable to measure the content of AN in fish sauce by this study.

  • PDF

Characteristics of Kimchi Added with Anchovy Sauce from Heat and Non-heat Treatments (가열 및 비가열 처리 액젓을 첨가하여 제조한 김치의 특성 비교)

  • Kang, Hyun-Woo
    • Culinary science and hospitality research
    • /
    • v.19 no.5
    • /
    • pp.49-58
    • /
    • 2013
  • The principal objective of this study was to understand the quality characteristics of kimchi added with anchovy sauce from heat and non-heat treatments. The kimchi made through such treatments contained 1.1% or 1.3% of salinity and 4.05 or 4.16 of pH. Generally, the kimchi with anchovy sauce from non-heat treatment contained higher Ca and Fe values than the one with anchovy sauce from heat treatment did. However, P, Zn, Na values were higher in the kimchi with anchovy sauce from heat treatment. Also, measurement of total-microbial, Lactobacillus sp. and Leuconostoc sp. from kimchi after filtration of anchovy sauce from heat treatment showed $5.2{\times}10^6$, $1.3{\times}10^8$, and $2.1{\times}10^8$ CFU/mL, respectively. In addition, kimchi after filtration of anchovy sauce from non-heat treatment showed $8.3{\times}10^6$, $2.5{\times}10^7$, and $1.6{\times}10^7$ CFU/mL, respectively. The present results help understand chemical compositions of kimchi and encourage its application for the food industry and cooking.

  • PDF

Effect of Raw Material Freshness on Quality and Safety of Anchovy Fish Sauce (원료의 선도가 멸치액젓의 품질 및 위생안전성에 미치는 영향)

  • CHO, Young-Je;JUNG, Min-Hong;KIM, Bo-Kyoung;JUNG, Woo-Young;GYE, Hyeon-Jin;JUNG, Hyo-Jung
    • Journal of Fisheries and Marine Sciences Education
    • /
    • v.27 no.4
    • /
    • pp.1194-1201
    • /
    • 2015
  • This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group I-VII). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group V-VII those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

Effect of Reuse of Onggi Containers on the Quality of Anchovy Soy Sauce (옹기의 재 사용이 어간장의 품질에 미치는 영향)

  • Chung, Sun-Kyung;Choi, Dong-Man;Joung, Yong-Myeon;Shin, Dong-Ju
    • Korean Journal of Food Preservation
    • /
    • v.17 no.2
    • /
    • pp.223-229
    • /
    • 2010
  • Anchovy soy sauce was fermented at ambient temperature in 20 L new Onggi, used Onggi, stainless steel, and plastic containers, and sauce quality was analyzed. Microporous insulated Onggi containers were found to promote fermentative microbial growth, thus creating desirable conditions for the preparation of good-quality anchovy soy sauce. The use of used Onggi containers yielded an anchovy soy sauce with high contents of total nitrogen and free amino acids, which afforded good sensory qualities with respect to odor, taste, and overall acceptability.

Functionality of Low Molecular Weight Peptides of Acceleratedly Manufactured Anchovy Sauce with Bacillus subtilis JM3 Protease (Bacillus subtilis JM3 단백분해효소로 속성제조한 멸치액젓 저분자 peptide의 기능성)

  • Park, Jong-Hyuk;Kim, Young-Myoung;Kim, Dong-Soo;Kim, Sang-Moo
    • Korean Journal of Food Science and Technology
    • /
    • v.37 no.5
    • /
    • pp.827-832
    • /
    • 2005
  • Bacillus subtilis JM3 protease from naturally fermented anchovy sauce was partially purified in 40-60% ammonium sulfate fraction. To accelerate fermentation of anchovy sauce, 2 and 4% crude B. subtilis JM3 proteases were added to 6 month-ripened anchovy sauce, and their hydrolysis degrees and amino-nitrogen contents were investigated at different storage times. Low molecular weight (LMW) peptide was purified by ultrafiltration ana gel permeation chromatography from anchovy sauce manufactured with B, subtilis JM3 protease. Anchovy sauces with 2 and 4% proteases increased hydrolysis rate by 27 and 32%, respectively. Amino-nitrogen contents of anchovy sauces fermented with 2 and 4% proteases were twofold higher than that of control. Control showed five peptide peaks on Bio-Rad P2 gel permeation chromatography spectrum, whereas anchovy sauces with 2 and 4% B. subtilis JM3 proteases showed six and seven peaks, respectively. ACE inhibitory activity was highest in peak 6 (43.75%) of anchovy sauce with 2% protease, followed by peak 5 (34.82%) of control. DPPH radical-scavenging effect was higher than 50% in all samples. Cytotoxicity was highest in peak 3 (44.12%) of control, fellowed by peak 5 (42.04%) of anchovy sauce with 4% protease.