Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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The Quality of Commercial Salted and Fermented Anchovy Engraulis japonicas Sauces Produced in Korea

국내산 시판 멸치(Engraulis japonicas) 액젓의 품질평가

  • Um, In-Seon (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Seo, Jung-Kil (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Kim, Hee-Dai (Department of Biotechnology and Biomedicine, Chungbuk Provincial College) ;
  • Park, Kwon-Sam (Department of Food Science and Biotechnology, Kunsan National University)
  • 엄인선 (군산대학교 식품생명공학과) ;
  • 서정길 (군산대학교 식품생명공학과) ;
  • 김희대 (충북도립대학 바이오생명의약과) ;
  • 박권삼 (군산대학교 식품생명공학과)
  • Received : 2018.10.05
  • Accepted : 2018.11.21
  • Published : 2018.12.31
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Abstract

We investigated the quality of 12 commercial salted and fermented anchovy Engraulis japonicas sauces by measuring their chemical compositions, bacteria concentrations, and biogenic amine contents. The sauces had a moisture content of 67.13-69.83% (mean: 68.17%), salinity of 20.00-25.84% (mean: 22.29%), pH of 5.14-6.28 (mean: 5.63), volatile basic nitrogen content of 119.12-273.37 mg/100 g (mean: 199.19 mg/100 g), total nitrogen content of 0.82-1.50% (mean: 1.30%) and amino nitrogen content of 550.17-1,086.62 mg/100 g (mean: 774.99 mg/100 g). The viable cell counts ranged from not detected to $1.6{\times}10^3CFU/mL$, and the number of biogenic amine-forming bacteria was very low or undetectable. The tested samples contained 372.32-2,111,61 mg/kg (mean 813.48 mg/kg) histamine, 29.62-144.29 mg/kg (mean 98.14 mg/kg) cadaverine, 87.89-530.84 mg/kg (mean 329.91 mg/kg) tryptamine, 20.89-127.17 mg/kg (mean 60.49 mg/kg) putrescine, and 13.08-109.91 mg/kg (mean 57.74 mg/kg) tyramine. Whereas no spermidine or spermine was detected in any sample. These results strongly suggest the necessary of monitoring the biogenic amine contents of commercial salted and fermented anchovy sauces carefully to ensure consumer health.

Keywords

Table 1. Instrument condition for HPLC analysis of biogenic amine in commercial salted and fermented anchovy Engraulis japonicus sauces

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Table 2. The contents of moisture, salinity, pH, VBN, total nitrogen and amino nitrogen in commercial salted and fermented anchovy Engraulis japonicus sauces

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Table 3. Color values of commercial salted and fermented anchovy Engraulis japonicus sauces

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Table 4. Biogenic amines formation bacteria, viable cell and coliform bacteria in commercial salted and fermented anchovy Engraulis japonicus sauces

KSSHBC_2018_v51n6_667_t0004.png 이미지

Table 5. Biogenic amine contents in commercial salted and fermented anchovy Engraulis japonicus sauces

KSSHBC_2018_v51n6_667_t0005.png 이미지

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