Fisheries and Aquatic Sciences
- 제4권3호
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- Pages.144-149
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- 2001
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- 2234-1757(eISSN)
Comparison of Determination Methods of Amino Nitrogen in Salt-Fermented Anchovy Sauce
- Cho Young-Je (Faculty of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University) ;
- Kim Tae-Jin (Sanitation and Processing Research Division, National Fisheries R&D Institutes) ;
- Choi Yeung-Joon (Division of Marine Bioscience/Institute of Marine Industry, GyeongSang National University)
- 발행 : 2001.09.01
초록
In other to establish the exact determination method of amino nitrogen (AN) in salt-fermented fish sauces, we determined the AN in fish sauces according to the measuring methods and also investigated the main factors influencing on determination method of AN. AN in salt-fermented anchovy sauce increased linearly as fermentation progressed, and was shown the highest amount measuring by the Formol method, followed by the trinitrobenzene sulfonic acid (TNBS) method and the Copper-salt method. AN concentration in anchovy sauces fermented for 12 months was