가열처리한 저염 멸치액젓의 저장 중 품질변화
Quality Changes of Low-Salt Anchovy Sauce Treated by Heating during Storage
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참고문헌
초록
Abstract
To manufacture the low-salt anchovy, Engraulis japonicus, sauces with 14% and 17% NaCl, anchovy sauce with 26% NaCl was diluted with sterilized water and then heated at 60℃ for 10min, 20min, 30min, and 40min. The chemical and microbial changes of the heat-treated low-salt anchovy sauces stored at 25℃ were analyzed at different storage periods. Lactic acid and total nitrogen contents of 14% and 17% NaCl anchovy sauces decreased slightly during storage, but pH, VBN and amino nitrogen contents were almost constant. The amino nitrogen content of 17% NaCl anchovy sauce was higher than that of 14% NaCl anchovy sauce. Total viable cell and lactic acid bacteria were not detected in the anchovy sauce heated at 60℃ for more than 20min and only proteolytic bacteria was determined less than 10CFU/mL. The 17% NaCl anchovy sauce heated at 60℃ for 30min was relatively good for the taste and odor by sensory evaluation.
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