한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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kfas, vol. 51, no. 6, pp.667-672, December, 2018
DOI. https://doi.org/10.5657/KFAS.2018.0667

The Quality of Commercial Salted and Fermented Anchovy
Engraulis japonicas Sauces Produced in Korea
국내산 시판 멸치(Engraulis japonicas) 액젓의 품질평가

엄인선·서정길·김희대1·박권삼*
군산대학교 식품생명공학과, 1충북도립대학 바이오생명의약과

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 1.6×103 CFU/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.

Keyword : Anchovy sauces, Biogenic amines, Engraulis japonicus, Fermented fish food, Safety

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