Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Rapid Enzymatic Fermentation of Anchovy Sauce by Protease

  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University) ;
  • Seo, Ji-Hyung (Division of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology)
  • Published : 2004.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. Lee DS, Suh ES, Lee KH. 1996. Processing and packaging of anchovy sauce. J Kor Soc Food Sci Nutr 25: 1087- 1093
  2. Kim YM, Koo JG, Lee YC, Kim DS. 1990. Study on the use of sardine meal koji and autolysates from sardine meat in rapid processing of sardine sauce. Bull Kor Fish Soc 23: 167-177
  3. Kim JH, Ryu GH, Ahn HJ, Lee KH, Lee HL, Byun MW. 2000. Quality evaluation of commercial salted and fermented anchovy sauce. J Kor Soc Food Sci Nutr 29: 837- 842
  4. Lim YS, You BJ, Choi YJ, Cho YJ. 2002. Difference of components changes in salt fermented anchovy, Engraulis japonicus sauce by tank size during fermentation. J Kor Fish Soc 35: 302-307
  5. Kang SG, Yoon SW, Kim JM, Kim SJ, Jung ST. 2001. Quality of accelerated salt-fermented anchovy sauce prepared with fig. J Kor Soc Food Sci Nutr 30: 1142-1146
  6. Cha YJ, Kim EJ, Joo DS. 1994. Studies on the processing of accelerated low salt-fermented anchovy paste by adding koji. J Kor Soc Food Nutr 23: 348- 352
  7. Kim SM. 1999. Manufacture of fish hydrolyzate by enzyme. Kor J Food Sci Technol 30: 727-733
  8. Han BH, Bae TJ, Cho HD, Kim JC, Kim BS, Choi SI. 1990. Conditions for rapid processing of modified fish sauce using enzymatic hydrolysis and improvement of product quality. Bull Kor Fish Soc 23: 109-124
  9. Bae TJ, Choi OS. 1998. Rapid processing of hydrolyzed sauce using low-usefulness fish and shellfish. Kor J Food & Nutr 11: 402-408
  10. Kim H, Lee JS, Cha YJ. 2002. Processing of functional enzyme-hycolyzed sauce from anchovy sauce and soy sauce processing by-products. J Kor Soc Food Sci Nutr 31: 653-657 https://doi.org/10.3746/jkfn.2002.31.4.653
  11. Choi YJ, Kim IS, Chi YJ, Seo DH, Lee TG, Park YB, Park JW. 1999. Peptide properties of rapid salted and fermented anchovy sauce using various proteases. J Kor Fish Soc 32: 488-494
  12. Jeong YJ, Seo JH, Ku JG. 2003. Comparison of quality characteristics in Kochujang prepared with thermoase during fermentation. Food Industry and Nutrition 8: 56-59
  13. Park DG. 1995. Experimental design. Jayu academy, Seoul. p 354
  14. Baek J, Kim CS, Lee SP. 2002. Optimized lactic acid fermentation of soybean curd residue (Biji). J Food Sci Food 7: 397-404
  15. AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Arlington. p 931- 932
  16. Nippon shou kankuzo. 1985. Shou Shiken hou. Sanhosa, Tokyo. p 19-20
  17. KFIA. 2002. Food industry standard index. Munyoungsa, Seoul. p 442
  18. Oh KS. 1995. The comparison and index components in quality of salt-fermented anchovy sauces. Kor J Food Sci Technol 27: 487-494
  19. Zapsalis C, Beck RA. 1985. Food chemistry and nutritional biochemistry. Wilson and Wiley Publisher, New York. p 156-172
  20. Oh KS. 1996. Studies on the processing of sterilized salt- fermented anchovy sauces. Kor J Food Sci Technol 28: 1038-1044
  21. Park CK. 1995. Extractive nitrogenous constituents of anchovy sauce and their quality standardization. Kor J Food Sci Technol 27: 471-477