Changes in Postfermentation Quality during the Distribution Process of Anchovy ( Engraulis japonicus) Fish Sauce

Journal of Food Protection
Byung Chun Joung, Jin Gi Min

Abstract

In the present study, we evaluated the changes in quality that can occur during the distribution of nonheated anchovy ( Engraulis japonicus) fish sauce after packaging. The pH values of all samples ranged from 5.5 to 5.8, and there were no significant differences ( P > 0.05) in pH among the samples during storage regardless of storage temperature or salt concentration. The initial total volatile base nitrogen concentration in all samples after bottling was 115 to 121 mg/100 mL, but this concentration increased gradually with storage time. After 1 year of storage, total volatile base nitrogen concentration had increased to approximately 170% of the initial concentration (166 to 194 mg/100 mL). Amino nitrogen increased slightly during storage but was significantly lower than the increase in amino nitrogen during general anchovy fish sauce fermentation with anchovy flesh. Most of the free amino acids increased slightly during the storage period regardless of storage temperature or salt concentration, but tyrosine and histidine increased and then decreased during the storage period. The histamine concentration of the anchovy fish sauce at a salt concentration of 20% was 43.3 mg/100 mL initially, but after 1 year the histamine conce...Continue Reading

References

Aug 1, 1990·International Journal of Food Microbiology·B ten BrinkJ H Huis in 't Veld
Apr 1, 1996·International Journal of Food Microbiology·M H Silla Santos
Feb 14, 2006·The American Journal of Clinical Nutrition·Yasushi NoguchiTakeshi Kimura
Jun 22, 2013·Biotechnology Journal·Eun-Young Kim

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