Quality Evaluation of Commercial Salted and Fermented Anchoby Sauce

시판 멸치액젓의 품질평가 방법에 관한 연구

  • 김재현 (한국원자력연구소 방사선식품, 생명공학연구팀) ;
  • 류기형 (공주대학교 식품공학과) ;
  • 안현주 (한국원자력연구소 방사선식품, 생명공학연구팀) ;
  • 이경행 (한국원자력연구소 방사선식품, 생명공학연구팀) ;
  • 이현자 (국립 한경대학교 가정학과) ;
  • 변명우 (한국원자력연구소 방사선식품, 생명공학연구팀)
  • Published : 2000.10.01

Abstract

Commercially distributed salted and fermented anchovy sauces in Korea were purchased from six different companies. Microbiological, chemical, rheological and sensory analyses were carried out to evaluate the quality and safety and to provide basic information of the products. The salinity of every product was lower than of regulatory standard. All samples tested had acceptable in moisture content and pH. However, wide range of amino nitrogen (AN), volatile basic nitrogen(AN), volatile basic nitrogen (VBN), and trimethylamine (TMA) contents were observed. One product among tested had lower level of AN than regulatory standard. Pathogenic microorganisms were also detected from the samples, therefore sanitation procedure will be needed to ensure safety. From the results, AN, VBN, and viscosity were highly correlated to sensory scores, suggesting that these values can utilized as a standard method to evaluate quality of the salted and fermented anchovy sauce.

Keywords

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