Changes of Physicochemical Properties of Salted-Fermented Anchovy Meat Engraulis japonica with Different Salt Content During Fermentation at 15℃

Lee, Jae-Dong; Kang, Kyung-Hun; Kwon, Soon‐Jae; Yoon, Moon-Joo; Park, Si Young; Park, Jin-Hyo; Kim, Jeong-Gyun

doi:10.13000/jfmse.2015.27.5.1457

Cited by 6 publications

(2 citation statements)

References 6 publications

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“…Karaçam et al (2002) investigated the quality of anchovies brined at different concentrations; they showed that different amounts of salt added to brine might significantly affect the sensory, chemical, and microbiological characteristics of salted anchovies. Lee et al (2015) reported that the quality of salted-fermented anchovies changes by varying the amount of salt during production at 15°C for 110 days. Sensory analysis has resulted in a product with a minimum amount of salt (15%) acceptable to consumers.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

Alfonzo

Randazzo

Barbera

et al. 2017

Journal of Aquatic Food Product Technology

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Extremely halophilic archaea (EHA) might play an important role in salted fish production. So far, limited information has been available on the effect of EHA and salt concentration on the safety and quality characteristics of salted anchovies. Eight Halobacterium salinarum strains were isolated from different sea salt samples and subjected to phenotypic and genotypic characterization. The strains were then inoculated into fresh salt before addition to anchovies. A total of 18 experimental productions were performed. The inoculated trials showed the lowest counts of undesired microorganisms. In particular, salted anchovies produced with Hbt. salinarum H11 showed the lowest histamine concentration as well as the highest sensory scores. Differences in terms of volatile organic compounds (VOCs) were estimated among trials. Furthermore, multivariate analysis showed that experimental production performed with a reduced amount of salt (175 g of sea salt per kg of anchovies) did not affect the final quality of salted anchovies. The strain Hbt. salinarum H11 produced salted anchovies with well-appreciated organoleptic features. Thus, the addition of EHA and the use of a lower amount of sea salt might represent a valuable alternative to the traditional method for production of salted anchovies

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Section: Introductionmentioning

confidence: 99%

“…Sensory analysis has resulted in a product with a minimum amount of salt (15%) acceptable to consumers. Furthermore, the different concentration of salt during salted fish storage might affect many enzyme activities; thus, the chemical composition of the final products could change (Lee et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

Alfonzo

Randazzo

Barbera

et al. 2017

Journal of Aquatic Food Product Technology

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Evaluation of microbiological safety in commercial Jeotgal

Choi¹,

An²,

Jeong³

et al. 2018

Korean Journal of Food Preservation

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This study investigated the prevalence of total aerobic bacteria, coliform and food poisoning (Bacillus cereus) bacteria in commercial Jeotgal for the evaluation of microbiological safety. The mean mass of total aerobic bacteria was 4.8±1.4 log CFU/g in Jeotgal. Coliform was detected in 17 (48.6%) of 35 seasoned Jeotgal; 14 (42.4%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal; and in three (37.5%) of eight HACCP certificated Jeotgal compared with 14 (32.6%) of 43 non-HACCP certificated Jeotgal. Bacillus cereus was detected in two (12.5%) of 16 non-seasoned Jeotgal compared with 20 (57.1%) of 35 seasoned Jeotgal; in 19 (57.6%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal, and in four (50.0%) of eight HACCP certificated Jeotgal compared with 18 (41.9%) of 43 non-HACCP certificated Jeotgal. Overall, our results showed that coliform and B. cereus contamination was highest in the seasoned and low salted Jeotgal. It is necessary to improve the microbiological safety low salted and seasoned Jeotgal. The HACCP system in Jeotgal is reconfirmed for the enhancement of microbiological safety.

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Processing and Quality Characteristics of High Value-added Low-salt Fermented Sea Squirt Halocynthia roretzi with Maesil Extracts

Shin¹,

Kwon²,

Hwang³

et al. 2021

JFMSE

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Changes of Physicochemical Properties of Salted-Fermented Anchovy Meat Engraulis japonica with Different Salt Content During Fermentation at 15℃

Cited by 6 publications

References 6 publications

Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies

Evaluation of microbiological safety in commercial Jeotgal

Processing and Quality Characteristics of High Value-added Low-salt Fermented Sea Squirt Halocynthia roretzi with Maesil Extracts

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