• Title, Summary, Keyword: anchovy sauce

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Processing Conditions of Functional Anchovy Snack (기능성 멸치 스낵의 제조조건)

  • 강동수;최옥수
    • Journal of Life Science
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    • v.13 no.3
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    • pp.349-354
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    • 2003
  • In order to manufacture the high-quality products as well as to promote their consumption, processing conditions for anchovy snacks were investigated. Seasoning juice-1 were made for 7% sugar, 2% salt, 5% soy sauce, 2% ginger, 1% pepper, 5% garlic, 5% onion, 2% glasswort extract and 0.5% taurine with water. Seasoning juice-2 were made for 15% frying powder, 15-20% starch syrup, 10% soybean powder and 2% sesame powder with water. Sensory evaluation revealed that overall acceptability of anchovy snacks with 30% moisture before popping, 15% frying powder and 15-20% starch syrup in seasoning juice-2 with 20 seconds popping time exceeded other groups of samples.

Identification of Aroma-Active Compounds in Korean Salt-Fermentaed Fishes by Aroma Extract Dilution Analysis 1. Aroma-Active Components in Salt-Fermented Anchovy on the Market (AEDA법에 의한 한국산 젓갈류의 Aroma-Active 성분의 구명 1. 시판 멸치젓의 Aroma-Active 성분)

  • Cha, Yong-Jun;Kim, Hun;Jang, Sung-Min;Park, Jee-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.312-318
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    • 1999
  • Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

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Comparison of the Chemical Compositions and Biogenic Amine Contents of Salt-fermented Fish Sauces Produced in Korea to Evaluate the Quality Characteristics (시판멸치액젓 및 까나리액젓의 품질특성 평가를 위한 이화학적 성분 및 Biogenic amine 함량 비교)

  • Kim, Bo-Kyoung;Kim, Yong-Hoon;Lee, Hong-Hee;Cho, Young-Je;Kim, Dae-Sik;Oh, Sang-Min;Shim, Kil-Bo
    • Journal of Fisheries and Marine Sciences Education
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    • v.23 no.4
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    • pp.607-614
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    • 2011
  • This study was conducted to understand the quality characteristics of 20 kinds of commercial salt-fermented anchovy & sand lance sauces by measuring their the chemical compositions and 9 biogenic amines (tryptamine, 2-phenylethylamine, putrescin, cadaverine, histamine, tyramine, serotonin, noradrenaline, spermine) contents. The commercial salt-fermented anchovy sauces contained $65.84{\pm}0.11{\sim}70.60{\pm}0.21%$ of moisture, $20.50{\pm}0.41{\sim}25.60{\pm}0.42%$ of salinity, $0.98{\pm}0.01{\sim}2.05{\pm}0.05%$ total nitrogen, and $1,011.77{\pm}0.00{\sim}1,724.56{\pm}9.72mg/100mL$ of amino nitrogen. Histamine was the major amine detected in salt-fermented fish sauces and it was varied from 421.27 to 1,507.18 mg/kg in salt-fermented anchovy sauces, whereas commercial salt-fermented sand lance sauces contained $67.87{\pm}0.28{\sim}69.63{\pm}0.17%$ moisture, $22.46{\pm}0.28{\sim}26.11{\pm}0.00%$ salinity, $0.92{\pm}0.01{\sim}1.71{\pm}0.05%$ total nitrogen, $878.20{\pm}0.00{\sim}1430.09{\pm}9.77mg/100mL$ amino nitrogen and 419.10~1,025.50 mg/kg histamine, respectively. These findings suggest that the products of salt-fermented fish sauces have pretty much the same in ingredient composition and meet domestic criteria but most those had high biogenic amine contents. Therefore, ingredient composition and biogenic amine content of commercial salt-fermented fish sauce products were practicable evaluation of the quality characteristics.

Keeping Quality and Taste Compounds in the Extracts from Rapid Fermented Anchovy Sauce (속성 멸치간장 엑기스분의 저장 안정성 및 정미성분)

  • Lee, Eung-Ho;Ahn, Chang-Bum;Kim, Jin-Soo;Lee, Kang-Hee;Kim, Myung-Chan;Chung, Bu-Kil;Park, Hee-Yeol
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.18 no.2
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    • pp.131-142
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    • 1989
  • As a part of investigation for utilizing anchovy more effectively as a food source, this work was undertaken the changes in keeping quality and taste compounds in the extracts from rapid fermented anchovy sauce during storage at room temperature. Rapid fermented products was made of chopped anchovy, water, koji and soybean protein isolate (20:10:2:1, w/w) thorough hydroxazine for 6 hours at $50^{\circ}C$. The liquified anchovy sauce extracts, contained 15% salt(w/w), were stored for 60 days at room temperature. The changes in pH, acidity, amino nitrogen and contents of taste compounds of the products were negligible during storage. The viable cell counts and histamines of the products were less than 30(colony/e extracts), 7.2-21.8(mg/100g extracts) during storage predominant free amino acids showed in the extracts from products were alanine, glutamic acid, histidine, lysine, leucine, valine and the total contents of those free amino acids were 60.4-64.3% of total free amino acids at final stage of storage. The major nucleotides and their related compounds of the products were revealed hypoxanthine, which were 69% over the total nucleotides and their related compounds. Using the omission test, the major taste compounds in the products were revealed free amino acids, nucleotides and their related compounds. The non-volatile organic acids, total creatinine, betaine, and TMAO were seemed to act an auxiliary role in taste of the extracts from rapid fermented anchovy sauce.

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Peptide Properties of Rapid Salted and Fermented Anchovy Sauce Using Various Pretenses 1. Hydrolysis of Anchovy Sauce and Actomyosin by Various Pretenses (단백질 분해효소를 이용하여 제조한 속성 멸치 액젓의 펩티드 특성 1. 단백질 분해효소에 의한 멸치 액젓 및 Actomyosin의 가수분해)

  • KIM In-Soo;CHOI Young-Joon;HEU Min-Soo;CHO Young-Je;IM Yeong-Sun;GU Yeun-Suk;YEO Saeng-Gyu;PARK Jae-Woon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.32 no.4
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    • pp.481-487
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    • 1999
  • The optimal conditions of enzymatic hydrolysis for preparation of rapid salted and fermented anchovy sauce (SFAS) using various pretenses such as trypsin, chymotrypsin, crude enzyme from squid liver and viscera, Alcalase, Neutrase and Protamex were studied. SFAS prepared with squid viscera had higher level of VBN (173.6 mg/100 g) when stored for 70 days than other samples, and peroxide values were almost equal among all samples during fermentation period. Total amino acids and nonprotein nitrogenous compounds remarkably increased as SFAS treated with Alcalase or Protamex which exhibited higher the hydrolysis rate of $57\%$ at 60 day than others. The optimal pHs of trypsin, chymotryosin, Alcalase, Neutrase and Protamex on anchovy actomyosin were 7.5, 6.5, 6.5, 7.0 and 5.0, respectively. Optimal temperatures of trypsin, chymotryosin, Alcalase and Neutrase were 55, 45, 60 and $55^{\circ}C$, respectively. Otherwise, Protamex activity increased as temperature increased from 20 to $70^{\circ}C$. Protamex had higher $K_m$ (3.545) and $V_{max}$ value (2.688) than others. Protamex affected less by NaCl had $52.5\%$ activity at the fermentation condition of $20^{\circ}C$ and $25\%$ NaCl. Protamex appeared to be very effective for the hydrolysis of crude actomyosin from ancnovy.

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Bacteriological and Chemical Hazard Analysis in Commercial Fish Products Minimally Processed (시판 어류 단순가공품의 세균학적 및 화학적 위해요소 분석)

  • Kim, Hyun-Jung;Lee, Dong-Soo;Kim, Il-Hoe;Kim, Young-Mog;Shin, Il-Shik
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.1
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    • pp.19-26
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    • 2019
  • The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

Sensory and Microbiological Properties of Puchukimchi Prepared with Different Methods (담금방법을 달리한 부추김치의 관능적 및 미생물학적 특성)

  • 박문옥;장명숙
    • Korean journal of food and cookery science
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    • v.16 no.1
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    • pp.65-74
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    • 2000
  • The properties of Puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10$\^{C}$ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Puchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A>B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Puchukimchi were influenced by the preparation methods used.

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Quality Evaluation of Commercial Salted and Fermented Fish Sauces (시판액젓의 품질평가)

  • Jang, Mi-Ra;Kim, Il-Young;Hong, Mi-Sun;Shin, Jae-Min;Han, Ki-Young
    • Korean Journal of Food Science and Technology
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    • v.36 no.3
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    • pp.423-431
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    • 2004
  • Quality of commercial salted and fermented fish sauce was evaluated through physicochemical and sensory analyses. Moisture contents of all samples tested except one salted and fermented sandlance sauce were acceptable. Salinity of some samples was higher than that of Korean food standard. Higher contents of total nitrogen (TN) and amino nitrogen (AN) resulted in higher levels of specific gravity, pure extract and solid of some samples. Two salted and fermented anchovy and three salted and fermented sandlance sauce samples showed lower levels of TN and AN than those of Korean food standards. TN, AN, specific gravity, pure extract, solid, and volatile basic nitrogen levels highly correlated with sensory scores, indicating that these values could be used as quality parameters to evaluate salted and fermented fish sauce quality.

The Comparison and Index Components in Quality of Salt-Fermented Anchovy Sauces (멸치 액젓의 품질 비교 및 품질 지표성분에 관한 연구)

  • Oh, Kwang-Soo
    • Korean Journal of Food Science and Technology
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    • v.27 no.4
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    • pp.487-494
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    • 1995
  • To assay the quality of anchovy sauce, 10 kinds of commercial anchovy sauce(CAS) were purchased from markets and traditional anchovy sauce(TAS) were prepared. And their physicochemical-microbial characteristics were compared. The compositions of CAS were as followed; pH $5.5{\sim}5.7$, salinity $21.0{\sim}23.2%$, VBN $92.8{\sim}305.4\;mg/100g$, total nitrogen $928.0{\sim}1870.9\;mg%$, amino-nitrogen $338.6{\sim}680.3\;mg%$, and acidity $11.58{\sim}24.58\;ml$. The CAS was lower in pH, smaller in contents of VBN, total-N, amino-N and larger in contents of moisture, salinity than TAS. In Hunter values, CAS was generally lower in L, b values whereas higher in a and ${\Delta}E$ values than TAS. Viable cell counts on 0% NaCl-medium of CAS and TAS were $6.4{\times}10^1{\sim}3.0{\times}10^5\;and\;8.7{\times}10^4$, and those on 2.5% NaCl-medium were $0.8{\times}10^2{\sim}2.2{\times}10^5\;and\;1.6{\times}10^4{\sim}4.5{\times}10^5$, respectively. These viable cell counts in CAS and TAS were gradually decreased according to storage time. In composition of extractives, total free amino acid contents of CAS and TAS were $5498.5{\sim}12123.8\;mg%$, 12797.9 mg%, and these contents were gradually decreased during storage. The major amino acids were found glutamic acid, alanine and leucine in CAS, and alanine, glutamic acid, leucine and valine in TAS. Also contents of hypoxanthine, TMAO, TMA in CAS and TAS were shown $86.4{\sim}161.2\;mg%,\;51.6{\sim}99.2\;mg%,\;23.2{\sim}42.9\;mg%$ and 103.7 mg%, 128.8 mg%, 55.8 mg%, respectively. We may conclude from the results of present experiments that parts of tested CAS were somewhat putrefied and there was a great difference in the quality compared with TAS, whereas TAS maintained good conditions for preserving the quality until storage 2 years.

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Effects of Salted-Fermented Fish Products and Their Alternatives on Angiotensin Converting Enzyme Inhibitory Activity of Kimchi During Fermentation (젓갈 및 젓갈 대용 부재료가 김치의 숙성 중 Angiotensin 전환효소 저해작용에 미치는 영향)

  • Park, Douck-Choun;Park, Jae-Hong;Gu, Yeun-Suk;Han, Jin-Hee;Byun, Dae-Seok;Kim, Eun-Mi;Kim, Young-Myung;Kim, Seon-Bong
    • Korean Journal of Food Science and Technology
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    • v.32 no.4
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    • pp.920-927
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    • 2000
  • Angiotensin converting enzyme(ACE) inhibitory activity of Kimchi added with salted-fermented fish products(SFFP), such as salted-fermented anchovy(SFA), salted-fermented anchovy sauce(SFAS), low salt-fermented anchovy sauce(LSFAS), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. ACE inhibitory activities of Kimchi samples added with SFFP were increased until some fermentation period and then kept similarly constant levels at every fermentation temperature. Similar tendencies were occurred in amino nitrogen (AN) content. ACE inhibitory activities of Kimchi samples added with SFFP alternatives rapidly increased in 1st or 2nd day fermentation and then very slowly increased but AN contents showed roughly constant levels $(400{\sim}600\;mg/100\;g)$ in every fermentation temperature. Kimchi added with LSFAS had higher ACE inhibitory activity (>80%) with elevated level of AN (>600 mg/100 g) among the tested Kimchi samples. Kimchi samples added with SFFP alternatives also showed comparable activity to Kimchi added with SFFP This study shows that Kimchi added with SFFP and their alternatives is a good source as a functional food.

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