• Food Science and Preservation
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• v.19 no.6
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• pp.893-900
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• 2012

To establish a new manufacturing process of low-salted fermented anchovy sauce, commercial fermented anchovy sauce with 23% NaCl was desalted using a spirit. The proximate composition, total nitrogen, amino nitrogen, Escherichia coli, and total and free amino acid contents were analyzed to evaluate the quality characteristics of commercial salted fermented anchovy sauce (CFAS) and low-salt fermented anchovy sauce by desalting processing (LFAS). The salinity of saltwater and fermented anchovy sauce decreased with an increase in the spirit added to 23% NaCl saltwater and 23% NaCl commercial fermented anchovy sauce. The total nitrogen and amino nitrogen contents were higher in LFAS than in CFAS. The major amino acids that were commonly found in CFAS and LFAS were glutamic acid, alanine, lysine and leucine. Basic data were provided for commodification research on low-salt fermented anchovy sauce, which is very important for the diet of humans.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.1
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• pp.7-12
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• 2001

To investigate difference of component changes in salt-fermented spring (SAS) and autumn (AAS) anchovy, Engraulis japonicus sauce during fermentation, various chemical properties were examined at $1.5\sim3$ months intervals during 18 months fermentation, The contents of total and amino nitrogen were higher in SAS than in AAS until 15.7 and 17.4 months fermentation, respectively, but there were no difference after that. The cross point of inosine (HxR) + hypoxanthine (Hx) and uric acid was faster in SAS with 10.6 months fermentation than in AAS with 11.5 months fermentation, After 18 months of fermentation, the SAS was rich in free amino acids, such as glutamic acid, alanine, aspartic acid, valine, lysine in that order, On the other hand, the AAS was rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, isoleucine in that order. Absorbance at 453 nm were higher in SAS than in AAS, and increased gradually during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1120-1125
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• 2003

Bioactive properties of low molecular weight peptides purified from anchovy sauce fermented in underground at 15$\pm$3$^{\circ}C$ for 1, 3, and 5 years, respectively, were investigated. The fermented anchovy sauce for 1 year showed 3 peaks on gel permeation chromatography pattern, while 3 and 5 year fermented anchovy sauce showed 4 and 5 peaks, respectively. The longer fermentation period, the lower molecular weight of peptides on gel permeation chromatography pattern. Antioxidative, antitumor, and ACE inhibitory activities of low molecular weight peptides increased as fermentation period increased. Antioxidative and antitumor activities of peptide peak 3 purified from 3 year fermented anchovy sauce were the highest with 34 and 44 $\mu\textrm{g}$/mL of $IC_{50}$/ values, respectively, while ACE inhibitory activity ($IC_{50}$/, 32 $\mu\textrm{g}$/mL) of peak 3 purified from 1 year fermented was the highest.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.302-307
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• 2002

To investigate difference of components changes in salt-fermented anchovy, Engaulis japonicus sauce during 18 months fermentation by tank size, various chemical properties were examined at 2$\~$3 months intervals. The contents of total and amino nitrogen, total ATP related compounds increased gradually during 18 months of fermentation, and showed higher content in salt-fermented anchor sauce produced by large tank scale (LTS) product than those of small tank scale (STS) product during fermentation. Hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from $81.1\%$ to $90.4\%$, The cross point of inosine (HxR) + hypoxanthine (Hx) and uric acid was faster in LTS with 10.3 months fermentation than in STS with 12.6 months fermentation. After 18month of fermentation, the LTS was rich in free amino acids, such as glutamic acid, alanine, aspartic acid, valine, Iysine in that order. On the other hand, the STS was rich in free amino acids, glutamic acid, aspartic acid, alanine, vsine, valine in that order. Absorbance at 453 nm were higher in STS than in STS, but was no difference the rate of increase during fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.252-255
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• 1999

The quality characteristics of the Korean traditional salt-fermented fish sauces, the traditional anchovy sauce (TAS) and the sandlance sauce(TKS) were evaluated comparing to the commercial anchovy sauce (CAS) and sandlance sauce (CKS). The acidity was higher in TKS than in TAS, whereas the contents of VBN, total-N and amino-N were higher levels in TAS. In color values, L and b values in TAS were generally higher than those in TKS, whereas a and ${\Delta}E$ values were higher in TKS. The contents of total free amino acids in TAS and TKS were $12.40\;g\%$ (w/v) and $9.549 g\%$ (w/v), respectively. The contents or six amino acids, alanine, glutamic acid, leucine, isoleucine, valine and Iysine were higher in TAS, whereas the contents of arginine, glutamic acid, leucine, alanine and valine were higher in TKS. Nucleotides such as IMP and hypoxanthine were principal components in both TAS and TKS. The nitrogen related compounds, TMAO, TMA and total creatinine were determined to be $108.8\;mg\%$ (w/v), $60.5\;mg\%$ (w/v), $62.4\;mg\%$ (w/v) in TAS, and those in TKS were $60.1\;mg\%$ (w/v), $24.1\;mg\%$ (w/v), $67.6\;mg\%$ (w/v), respectively.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1997.06a
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• pp.180-181
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• 1997

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.138-139
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• 2001

우리나라의 남해안에 산재되어 있는 멸치젓갈 가공공장의 멸치액젓의 가공공정을 보면 숙성된 멸치젓에서 액젓을 착즙한 후에 남는 발효잔사는 25％내외의 염수를 혼합하여 다시 2차 발효시킨 후에 2차액으로 분리하여 제품으로 재이용되고 있다. 그러나 그후 발생하는 멸치액젓 발효잔사는 13％이상의 높은 단백질을 함유하고 있으나 높은 식염함량으로 인해 식품소재로의 적절한 전환없이 폐기되거나 일부는 사료로 이용되고 있는 실정이다. (중략)

• Journal of agriculture & life science
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• v.46 no.5
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• pp.101-109
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• 2012

To investigate changes of components in salt-fermented anchovy sauce by long fermentation, various chemical properties were examined. The moisture, crude protein, crude lipid, and crude ash contents of the anchovy sauce by fermentation were 67.48~69.35%, 5.47~7.40%, 0.27~0.47% and 23.82~24.12%. The moisture and pH was decreased slightly, but the contents of crude protein, crude lipid, acidity and amino-N degree were increased gradually by long fermentation. And contents of crude ash, VBN and salinity showed almost no change. Total free amino acid contents of 1, 3, 6, 9 and 12 year fermented samples were 8,762.2 mg%, 9,484.6 mg%, 10,085.8 mg%, 10,650.7 mg% and 10,123.7 mg% respectively. Major free amino acid of samples were glutamic acid, leucine, lysine, alanine, valine, isoleucine in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the extracts of anchovy during long fermentation. In Hunter values, fermented samples were generally lower in L, b values whereas higher in a, ${\Delta}E$ values. And absorbance at 453 nm was increased gradually by fermentation. Sensory evaluation result of samples, 6 years sample was the highest than the others in overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.600-605
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• 2006

B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in $40{\sim}60%$ ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% pretense increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.291-297
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• 2005

Fish sauce is one of the most popular fermented fish products over the world. But it is usually manufactured with high salt concentration (>25%) and long periods of elaboration. In order to increase the consumption of fish sauce, the functional anchovy sauces with low salt concentrations (14 and 17%) were manufactured by adding sea tangle (Kjellamaniealla crassifolia), ume (Prunus mume Sieb. et Zucc), tochukaso (Paecilomyces japonica), and chitosan. On 50 days of storage, pH of all treatments decreased to 5.1, while the amount of lactic acid increased continuously as storage period increased. The amounts of VBN, amino-N, and TBA were highest on 50 days of storage and then kept constantly or decreased a little thereafter. The numbers of total viable cell, lactic acid bacteria, proteolytic bacteria, and fungi increased very slowly as storage period increased.