OPEN ACCESS plSSN : 0374-8111 | elSSN : 2287-8815
OPEN ACCESS plSSN : 0374-8111elSSN : 2287-8815
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kfas, vol. 55, no. 4, pp.417-424, August, 2022 DOI. https://doi.org/10.5657/KFAS.2022.0417

Processing and Quality Characteristics of Rapidly Fermented Anchovy
Engraulis japonicus Sauce with Radish Raphanus sativus L.

오광수*
경상국립대학교 해양식품공학과/해양산업연구소

  • ABSTRACT

    To develop a value-added anchovy Engraulis japonicus sauce, the processing conditions and quality characteristics of a rapidly fermented and high-purity anchovy sauce (RRAS) were examined by adding 5-10% (w/w) radish Raphanus sativus L. RRAS exhibited higher yield, total nitrogen content, and amino nitrogen and calcium contents as well as lower salinity than those of conventional anchovy sauce (control). The salinity, yield, and total amino acid contents of RRAS and control were 17.2-17.7% and 19.6%, 81.2-88.7% and 61.0%, and 13,117.8-14,174.9 mg/100 g and 10,041.1 mg/100 g, respectively. The major amino acids recorded were aspartic acid, glutamic acid, alanine, valine, isoleucine, leucine, phenylalanine, ornithine, lysine, and histidine. The histamine contents of RRAS and control were 8.3-8.6 mg/100 g and 19.2 mg/100 g, respectively, while the protease activity levels were 0.901-0.958 unit/mg and 0.695 unit/mg, respectively. Overall, this study establishes that RRAS can not only significantly shorten the salt fermentation period, but can also serve as an anchovy sauce with superior nutritional quality and higher levels of amino acid and calcium.

  • Keyword

    Anchovy, Anchovy sauce, Radish, Rapidly fermented fish sauce