• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.837-842
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• 2000

Commercially distributed salted and fermented anchovy sauces in Korea were purchased from six different companies. Microbiological, chemical, rheological and sensory analyses were carried out to evaluate the quality and safety and to provide basic information of the products. The salinity of every product was lower than of regulatory standard. All samples tested had acceptable in moisture content and pH. However, wide range of amino nitrogen (AN), volatile basic nitrogen(AN), volatile basic nitrogen (VBN), and trimethylamine (TMA) contents were observed. One product among tested had lower level of AN than regulatory standard. Pathogenic microorganisms were also detected from the samples, therefore sanitation procedure will be needed to ensure safety. From the results, AN, VBN, and viscosity were highly correlated to sensory scores, suggesting that these values can utilized as a standard method to evaluate quality of the salted and fermented anchovy sauce.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1426-1432
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• 2000

The effects of raw anchovy, salted raw anchovy (20% salt+anchovy), 6- and 12-month fermented anchovy (20% salt added) on the N-methyl-N'-nitro-N-nitrosoguanidine (MNNG)-induced mutagenicities were evaluated using Salmonella assay and the SOS chromotest. The methanol extracts from raw, salted and the fermented anchovy (FA) sample increased the revertants of Salmonella typhimurium TA100 at the level of $0.125{\sim}5\;mg/plate$ in Ames test. The salted raw anchovy extract induced the largest number of the revertants. All the FA extracts had comutagenic effect on the MNNG. Twelve-month FA juice exerted the lowest comutagenic activity among the FA samples. The comutagenicity of 12-month FA was due to the synergistic effect of salt and histidine which teem in FA. Thus the Ames test using histidine requiring mutant, S. typhimurium, is not appropriate to determine the mutagenicity of FA which is rich in histidine. In SOS chromotest using E coli, raw, salted and fermented anchovy extracts did not show any mutagenicity in the absence of MNNG. The raw and fermented anchovy samples blocked the SOS response of E. coli PQ37 induced by MNNG, while raw salted anchovy increased the SOS induction factor. Twelve-month FA juice showed higher antimutagenic effects than 6-month FA samples (both solid and liquid). The ripened (12-month) FA along with raw anchovy in the SOS chromotest exhibited antimutagenic activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1192-1200
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• 2004

Gamma irradiations at 5 or 10 kGy were applied to salted and fermented anchovy sauce, for improving the hygiene Quality and evaluating the genotoxicological safety. In vitro genotoxicological safety of irradiated sauces was evaluated by Salmonella Typhimurium (TA98, TA100, TAI535 and TAI537) and E. coli WP2 uvrA, reversion assay, SOS chromotest (Escherichia coli PQ37), and chromosome aberration test (Chinese hamster lung fibroblast cells) in the absence or presence of an exogenous metabolizing system (S9 mix). The gamma-irradiated samples were not significantly different from nonirradiated-control for three in vitro tests (p＜0.05). ：In vivo micronucleus test using ICR mice (male) was not significantly different from the control at p＜0.05. The salted and fermented anchovy sauce exposed to 5 or 10 kGy-gamma ray revealed negative results in these three in vitro mutagenetic tests and in vivo micronucleus test upto 50,000 $\mu$g/plate, respectively. The results indicated that 5 or 10 kGy gamma-irradiated salted and fermented anchovy sauces did not show any mutagenicity.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1333-1338
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• 1998

Several enzymes of kimchi ingredients were assayed to improve the product quality using these quality related enzyme information. Among various hydrolases, amylase and protease were selected with respect to lactic acid fermentation. Peroxidase and ascorbic acid oxidase were studied for off flavor production and ascorbic acid destruction. The amount of protein in kimchi ingredients, specific and total enzyme activity of sample were compared. Regarding total enzyme activity of sample, ${\alpha}-amylase$ activity of salted and fermented anchovy, dried red pepper and salted and fermented shrimp were higher than other ingredients. Activity of salted and fermented anchovy was 2,790.0 units/g sample. Salted and fermented anchovy, oyster and Chinese radish showed the highest ${\beta}-amylase$ activity (4.4, 2.1, 1.0 units/g sample, respectively). Salted and fermented anchovy showed the highest protease activity of 13.4 PU/g sample, followed by salted and fermented shrimp and dried red pepper. For peroxidase, Chinese radish, cucumber, green onion showed the highest activity of 7.2, 6.8 and 5.6 units/g sample, respectively. In case of ascorbic acid oxidase, salted and fermented anchovy showed the strongest enzyme activity (331.4 units/g sample), followed by dried red pepper and salted and fermented shrimp.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.103-104
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• 2000

Salted anchovy, generally favored in Europe, is one of the traditional fermented fish products in southern European countries and raw anchovy are aged in 20∼30％ NaCl solution for 6 months (Ishida et al., 1994). They are then steeped in oil in glass jar or can, and marketed. The salt-fermented fish sauce, such as anchovy sauce and shrimp sauce are tropical fermented seafood from fish in Korea. (omitted)

• 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.2
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• pp.98-102
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• 2001

We investigated the changes of chemical compositions during fermentation of salted anchovy by salting methods for the purpose of establishment of processing condition. Dehydration of anchovy meat occurred remarkably by dry salting compared with that by brine salting and salinity was higher in anchovy by brine salting than by dry salting. Dehydration and salinity were increased in more anchovy fermented at $20^{\circ}C$ than at $5^{\circ}C$. Total nitrogen content was lower in anchovy by brine salting than by dry salting. Amino nitrogen increased remarkably during fermentation of salted anchovy at $20^{\circ}C$, while increased slightly at$5^{\circ}C$. Amino nitrogen showed maximum value on 120 days in dry salting and on 30 days in brine salting at $20^{\circ}C$, respectively. The changes of VBN were similar to the changes of amino nitrogen. The brine salting accelerated hydrolysis of anchovy meat compared with that of dry salting at $20^{\circ}C$, and the hydrolysis were suppressed at $5^{\circ}C$, The POV increased rapidly in dry-salted anchovy than brine-salted anchovy. We suggested that the appropriate processing condition of salted anchovy is to ferment for 5-6 months at $5^{\circ}C$ by addition of $25\%$ salt after pre-salting of raw anchovy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1035-1041
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• 2000

Gamma irradiation was used to improve sanitation and quality of salted and fermented anchovy sauce. For commercial production, comparison with currently using sterilization methods, such as micro-filtration and heat treatment were also conducted. Control was prepared without irradiation and sterilization process. Microbiological, physiochemical, and sensory qualities were analyzed to observe the Quality changes during the storage. Irradiation at 5 kGy or above and micro-filtration process completely eliminated microorganisms detected in this study As irradiation dose increased, the color appeared brighter and irradiation at 5 kGy or above showed similar color L-value to that of sample treated with microfiltration. The color L, a, b-value of heat-treated sample always showed lower. The pH, salinity, and viscosity were sustained during storage. From the results of sensory evaluation, the samples treated with gamma irradiation and microfiltration obtained better scores than control or heat-sterilized. Gamma irradiation to salted and fermented anchovy sauce presented the best quality products among different sterilizing methods, especially at 5 kGy dose. Therefore, gamma irradiation can be successfully applied to commercial large scale production as a new sanitation technology with improved quality.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.263-266
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• 1999

Pectic substances are important to sustain the textural properties of kimchi during fermentation and distribution. Therefore proper control of pectin degrading enzyme activity is critical on quality control in kimchi industry. Pectin degrading enzymes of kimchi ingredients were assayed to improve the product quality. Among pectin degrading enzymes, polygalacturonase and pectinesterase were selected. The specific activity of polygalacturonase was the highest in salted and fermented anchovy, followed by chinese radish. Considering the amount of protein contents, salted and fermented anchovy and dried red pepper showed higher polygalacturonase activity than other ingredients. In terms of specific activity, chinese radish showed the highest pectinesterase activity, followed by salted and fermented anchovy. However, the total activity of salted and fermented anchovy was the highest. Chinese radish showed higher pectinesterase activity than any other ingredients.

• Journal of Microbiology and Biotechnology
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• v.13 no.5
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• pp.692-699
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• 2003

The changes of physicochemical and microbiological states of Myeolchi-jeot, a Korean salted and fermented anchovy, were investigated during 20 days of storage at $4^{\circ}C,\;15^{\circ}C,\;and\;30^{\circ}C$. A total of 314 bacterial strains isolated from Myeolchi-jeot samples at different time intervals were identified, and their abilities to produce biogenic amines were determined by both decarboxylating agar media and HPLC analysis. The salinity and water activity of Myeolchi-jeot changed little, while the pH increased slightly over 20 days at the tested temperatures. A significant increase of total plate count was observed in the sample stored at $30^{\circ}C$. Staphylococcus spp. were dominant in Myeolchi-jeot, and its amine productivity was very weak. Bacillus spp. appeared increasingly with the progress of storage at all temperatures tested, and the increase was considerably dependent on the increase of storage temperature. Also, 58-73%, 83-90%, 81-90%, and 83-93% of Bacillus strains had the ability to produce histamine, tyramine, putrescine, and cadaverine, respectively. Therefore, the main amine producer in Myeolchi-jeot stored for a long period seems to be the genus Bacillus, especially B. licheniformis.