• Title, Summary, Keyword: anchovy sauce

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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;Park, Hee-Yeon;Nam, Ki-Ho
    • Korean Journal of Food Preservation
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    • v.19 no.6
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    • pp.893-900
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    • 2012
  • 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.

Quality of Accelerated Salt-fermented Anchovy Sauce Prepared with Fig (무화과를 이용한 속성발효 멸치액젓의 품질)

  • 강성국;윤성원;김정목;김선재;정순택
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.6
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    • pp.1142-1146
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    • 2001
  • To facilitate fermentation of liquid anchovy sauce, 3% unripe figs, ripe figs, or fig leaves were added to the sauce and fermented at $25^{\circ}C$ for 60 days. The anchovy sauce prepared with ripe figs showed higher protease activity and better red-pupple color than others. Amino-nitrogen content in anchovy sauce treated with ripe figs was attained to 600 mg% within 10 days. Total free amino acid content in the product with fig addition showed about twice higher, 4543.21 mg%, than the control, 2255.29 mg%. Hypoxanthin was found as a major components of nucleotide and their related compounds in the fermented anchovy sauce. However, using the unripe figs and fig leaves impart greenish color and grass taste to the product.

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Rapid Enzymatic Fermentation of Anchovy Sauce by Protease

  • Jeong, Yong-Jin;Seo, Ji-Hyung
    • Preventive Nutrition and Food Science
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    • v.9 no.3
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    • pp.213-217
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    • 2004
  • We evaluated the possibility of rapid fermentation of anchovy sauce using a commercial protease. The fermentation characteristics were monitored by response surface analysis. The content of total nitrogen was high (around 1 %) with fermentation at 51.7~57.5$^{\circ}C$ after 10.2~16.4 hours, but rapidly decreased at higher temperatures (6$0^{\circ}C$ or over), while the $R^2$ of polynomial equation was 0.9185 (p<0.05). The amino acid content rapidly decreased to approximately 600 mg% and less at high temperature (6$0^{\circ}C$ and over), and the $R^2$ was 0.9578 (p<0.01). The free amino acids were affected more by fermentation time when fermentation temperature was lower, and the $R^2$ for total free amino acids was 0.8496 (p<0.10). The $R^2$ for sweet free amino acids was 0.9144 (p<0.05). According to the results of this study, the optimal conditions for anchovy sauce fermentation were predicted to be 52.5~56.9$^{\circ}C$ and 13.3~16.4 hours, and the predicted values and actual values of each response variable were similar to each other when the fermentation was performed at a random point within the optimal range. Also, the comparison of the quality between the quick anchovy sauce and sauces currently on the market showed that the content of sweet amino acids was higher in the former than in the latter.

Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

  • Kim, Yong An;Ba, Hoa Van;Hwang, Inho
    • Food Science of Animal Resources
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    • v.39 no.3
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    • pp.355-370
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    • 2019
  • The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for $55^{\circ}C$ for 5 h and $60^{\circ}C$ for 30 min, and were then stored for 8 wk at $10^{\circ}C$. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At $8^{th}$ wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at $4^{th}$ wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfurcontaining compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.

Antioxidative Activity of Low Molecular Weight Biocompounds Purified from Anchovy (Engraulis japonicus) Sauce (멸치액젓 유래 저분자 물질의 항산화활성)

  • CHOI Geun-Pyo;SEO Jung-Gil;KIM Sang-Moo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.36 no.4
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    • pp.321-326
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    • 2003
  • Antioxidative activities of low molecular weight biocompounds purified from anchovy (Engraulis japonicus) sauce fermented at $15\pm3^{\circ}C$ for 5 years were investigated. The fermented anchovy sauce showed 5 peaks on gel chromatography pattern. Antioxidant activity of peak 2 was $82.7\%$ followed by $42.6\%$ of peak 1. Main antioxidant compounds of peak 1 were glutamic acid and lysine, but those of peak 2 were not confirmed by amino acid sequence analysis.

Sensory Evaluation of Cheongmirae (Smilax china) Root Extract for Soy Sauce Development (청미래덩굴뿌리 추출물 첨가 장국용 조미간장 개발을 위한 관능평가)

  • Song, Hee-Sun
    • The Korean Journal of Food And Nutrition
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    • v.25 no.4
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    • pp.1086-1091
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    • 2012
  • The objective of this study is to investigate the sensory quality attributes for the development of soy sauce containing Cheongmirae (Smilax china) root. Aqueous extracts of Cheongmirae root and Cheongmirae-soy sauce were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sensory evaluation. Chengmirae-soy sauce was prepared by mixing Chengmiae extract (50%) and soy sauce (50%). Cheongmirae extract and Cheongmirae-soy sauce had strong DPPH scavenging effects, compared to that of general soy sauce. In sensory analysis, low intensities of smell, taste and overall preference were observed in Cheongmirae root extract. Various seasoning items, such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp, were used to determine the suitable type of soy sauce containing Cheongmirae root extract. The anchovy-kelp-radish and anchovy-shiitake-kelp-radish among the seasoning items were well-matched with Cheongmirae root extract. From these results, soy sauce containing Cheongmirae root extract may be used as a soup seasoning for Korean style noodles.

Biofunctionality of Peptides Purified from Naturally Fermented Anchovy Sauce (천연 숙성 멸치액젓 Peptide의 생리활성)

  • 박종혁;김상무
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.7
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    • pp.1120-1125
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    • 2003
  • Bioactive properties of low molecular weight peptides purified from anchovy sauce fermented in underground at 15$\pm$3$^{\circ}C$ for 1, 3, and 5 years, respectively, were investigated. The fermented anchovy sauce for 1 year showed 3 peaks on gel permeation chromatography pattern, while 3 and 5 year fermented anchovy sauce showed 4 and 5 peaks, respectively. The longer fermentation period, the lower molecular weight of peptides on gel permeation chromatography pattern. Antioxidative, antitumor, and ACE inhibitory activities of low molecular weight peptides increased as fermentation period increased. Antioxidative and antitumor activities of peptide peak 3 purified from 3 year fermented anchovy sauce were the highest with 34 and 44 $\mu\textrm{g}$/mL of $IC_{50}$/ values, respectively, while ACE inhibitory activity ($IC_{50}$/, 32 $\mu\textrm{g}$/mL) of peak 3 purified from 1 year fermented was the highest.

Quality Characteristics of Kimchi made with South-East Asian Fish Sauce (동남아산 피시소스를 이용하여 제조한 김치의 품질 특성)

  • Kim, Kuem-Jung;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.6
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    • pp.862-874
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    • 2014
  • Salt-fermented fish and fish sauce are very important materials to make Kimchi. They provide good taste and plenty of nutrition to Kimchi during fermentation. However, it is difficult to purchase Korean salt-fermented fish or fish sauce out of Korea. Therefore, to generalize Kimchi for other countries, this research carefully compared the quality differences between Kimchi made with South East Asian fish sauce, which is fairly similar to traditional Korean salt-fermented anchovy extract (Aekjeot) in terms of taste and ingredients, and that made with traditional Korean salt-fermented anchovy extract. To determine quality differences among traditional Korean Kimchies made with different sauces, Korean-made salt-fermented shrimp, salt-fermented shrimp extract, salt-fermented anchovy and salt-fermented anchovy extract were used. Of the four Kimchis, the one made with salt-fermented anchovy extract was chosen as a control sample and compared with those made with three different South-East Asian fish sauces. In the sensory evaluation for acceptance of fish sauces, characteristics of taste, texture and overall acceptance showed significant differences. In the sensory evaluation for differences, characteristics of fish odor and crunchiness showed visible differences. For umami taste, all fish sauces received higher points than Korean salt-fermented anchovy extract (control sample), although the difference was not significant. Sensory evaluation and research results show that Kimchi can become a highly likable food overseas and Kimchi can substitute easily bought South-East Asian fish sauces for Korean salt-fermented fish sauces (Jeotkal).

Changes of Chemical Components during Pre-salting in the Preparation of Salted Anchovy

  • Cho, Young-Je;Shim, Kil-Bo;Kim, Tae-Jin;Ju, Jung-Mi;Park, Young-Jun
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • pp.103-104
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    • 2000
  • Salted anchovy, generally favored in Europe, is one of the traditional fermented fish products in southern European countries and raw anchovy are aged in 20∼30% NaCl solution for 6 months (Ishida et al., 1994). They are then steeped in oil in glass jar or can, and marketed. The salt-fermented fish sauce, such as anchovy sauce and shrimp sauce are tropical fermented seafood from fish in Korea. (omitted)

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Development of a Seasoning Sauce Using Hot Water Extracts from Anchovy Engraulis japonica Fish Sauce Processing By-products (멸치액젓잔사 추출물을 이용한 조미소재 개발)

  • SHIM, Kil Bo;JEONG, Yeon Gyeom;LEE, Heon Suk;JANG, Mi Soon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.3
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    • pp.417-422
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    • 2020
  • We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X1 (sea tangle extract concentration) and X2 (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y1 (5'-GMP: 17.36 mg/100 g) and Y2 (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y1 and Y2 were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.