Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

Studies on the Processing of Rapid- and Low Salt-Fermented Liquefaction of Anchovy(Engrulis japonica) (I) -Changes in Free Amino Acids during Fermentation and Quality Indices-

저식염 속성 멸치 발효액화물 가공에 관한 연구(I) -숙성 중 유리아미노산 변화 및 품질지표-

  • Kang, Tae-Jung (Dept. of Food Science and Technology, Yosu National University) ;
  • Cho, Kyu-Ok (Dept. of Food Science and Technology, Yosu National University) ;
  • Park, Choon-Kyu (Dept. of Food Science and Technology, Yosu National University)
  • 강태중 (여수대학교 식품공학과) ;
  • 조규옥 (여수대학교 식품공학과) ;
  • 박춘규 (여수대학교 식품공학과)
  • Published : 2002.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

Keywords

References

  1. Heo HT. Kim JM. Hong JS. Kang JY. Son CH. and Lee JK. Marine biology. Ministry of Education. p. 225.1986
  2. Ministry of Agriculture, Forestry and Fisheries. Statistical Yearbook of Agriculture Forestry and Fishehes. Republic of Korea. pp.1-428. Dongyang Munhwa Co. Ltd. Seoul. 1992-1996
  3. Ministry of Marine Affairs and Fisheries. Statistical Yearbook of Marine Affairs and Fisheries. Republic of Korea. pp. 1-1132. Cheongwoo Moonwhasa, Seoul. 1997-2001
  4. Lee WD. The present conditions and modernization problems of the salted and fermented seafoods in Korea. Symposium on the Korean Society of Food Science and Nutrition.Sept.15, 2001
  5. Cha YJ. Park HS. Cho SY. and Lee EH. Studies on the processing of low salt fermented sea foods. 4. Processing of low salt fermented anchovy, Bull. Korean Fish. Soc. 16(4): 363-367.1983
  6. Cha YJ. and Lee EH. Studies on the processing of low salt fermented sea foods. 5. processing conditions of low salt fermented anchovy and yellow corvenia. Bull. Korean Fish. Soc. 18(3): 206-213.1985
  7. Cha YJ. and Lee EH. Studies on the processing of low salt fermented sea foods. 6. Taste compounds of low salt fermented anchovy and yellow corvenia. Bull. Korean Fish. Soc. 18(4): 325-332.1985
  8. Cha YJ. Lee EH. and Kim HY. Studies on the processing of low salt fermented sea foods. 7. Changes in volatile compounds and fatty acid composition during the fermentation of anchovy prepared with low sodium contents. Bull. Korean Fish. soc. 18(6): 511-518.1985
  9. Cha YJ. Lee EH. Lee. KH. and Chang. DS. Characterization of the strong proteolytic bacteria isolated from low salt fermented anchovy and of protease produced by that stream. Bull. Korean Fish. Soc. 21(2): 71-79.1988
  10. Cha YJ. and Lee EH. Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism. 1. Biochemical characterization of proteolytic bacteha and their extracellular protease isolated from fermented fish paste. Bull. Korean Fish. Soc. 22(5): 363-369. 1989
  11. Cha YJ. and Lee EH. Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism. 2. Thermodynamic characteristics of microbial extracellular protease isolated from fermented fish paste. Hanguk Nonghwahak Hoechi 33(4): 325-329.1990
  12. Lee EH. Kim JS. Ahn CB. Lee KH. Kim MC. Chung BK and Park HY. The processing conditions of extracts from rapid fennented anchovy sauce. J. Korean Soc. Food Nutr. 18(2): 167-174.1989
  13. Lee EH. Ahn CB. Kim JS. Lee KH. Kim MC. Chung BK. and Park HY. Keeping guality and taste compounds in the extracts from rapid fermented anchovy sauce. J. Korean Soc. Food Nutr. 18(2): 131-142.1989
  14. Park CK. Studies on the processing of rapid-and low salt-fermented liquefaction of sardine(Sardinops melanoslicta)(I). Changes in quality during preheating of chopped whole sardine and optimum conditions of crude enzyme activity in viscera. Korean J. Dietary Culture 14(5): 455-460.1999
  15. Park CK. Studies on the processing of rapid-and low salt-fermented liquefaction of sardine(Sardinops melanoslicta)(II). Changes in quility duiing preheating and fermentation of chopped whole sardine. Korean J. Dietary Culture 14(5): 461-466.1999
  16. Park CK. Studies on the processing of rapid-and low salt-fermented liquefaction of sardine(Sardinops melanoslicta)(III). Effect of pretreatment method on water adding, heating, and Nacl added the fermented liquefaction of chopped whole sardine. Korean J. Dietary Culture 15(2): 95-100.2000
  17. Rinerknecht H. Geokas MC. Silverman P. and Haverback BJ. A new ultra sensitive method for the determination of proteolytic activity. Climica Chimica Acta.21:197.1968 https://doi.org/10.1016/0009-8981(68)90127-7
  18. Little JE. Siogren RE. and Carson RR. Measurement of proteolysis in natural waters. Appl. and Environ. Microbiol. 37:900.1979
  19. Canhos UP. Microorganisins isolated from sand filtered bay water and the proteolytic activity of a Havobacterium isolate. Ph. D. Thesis P. 15. Oregon State University. Corvalis. Qregon 97331. U.S.A. 1981
  20. Stein WH. and Moore S. The free ammo adds of hmnan blood plasma. J. BioI. Chem. 211:915-926.1954
  21. AOAC. Official Methods of Analysis. 15th ed. Assodation of Offidal Analytical Chemists. Arlington. pp.77.868.931.932.1990
  22. Pharmadacia LKB Biotechnology. Alpha plus(series two) Amino acid Analyger Instruction Manual. 1989
  23. Hanes CS. An application of the method of Hagedon Jenson to the determination of large quantities of reducing sugars. Biochem. J. 23:99-106.1929 https://doi.org/10.1042/bj0230099
  24. Harris DC. Quantitative chemishy analysis. 4th ed. New York,pp.1-837.1995
  25. Park CK. Companson of seasonal and regional vaiiation in extractive nitrogenous constituents of the raw anchovy (Engraulis japonica). J. Korean Fish. Soc. 33(1):25-31. 2000
  26. Park CK. Extractive nitrogenous constituents of anchovy sauce and their quality standardization. Korean J. Food Sci. Technol. 27(4): 471-477.1995
  27. Fuke S. Taste. Science of taste. Yamano Y. and Yamaguchi S. eds. pp.46-61. Asakura-Shoten. Tokyo. 1994