Effect of Salt Types on Chemical Characteristics of Salt-fermented Anchovy Fish Sauce

정연겸,; 서태룡,; 정효정,; 김보경,; 심길보,; 조영제,

doi:10.13000/jfmse.2017.29.1.325

JFMSE

2017

DOI: 10.13000/jfmse.2017.29.1.325

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Effect of Salt Types on Chemical Characteristics of Salt-fermented Anchovy Fish Sauce

정연겸 정연겸¹,

서태룡 서태룡²,

정효정 정효정³

et al.

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2018

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Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder

Cho¹,

Song²

2018

Food Engineering Progress

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A study on the decolorization method of salt-fermented anchovy sauce using activated carbon was carried out. The anchovy sauce filtered with a diatomaceous membrane after heating at 85°C for 20 min was reacted with 3.0% (w/w) activated carbon with pH 4.5 at 55°C for 2 hr. The color difference value and turbidity related to the decolorizing effect showed excellent improvement results with a difference of 23% and 88%, respectively. The overall taste and color preference of decolorized anchovy sauce were significantly increased in shrimp sauce by 0.4-0.5 points (p<0.05). In order to minimize the precipitation of amino acid during storage, 1% silicon dioxide or gelatin was mixed and filtered after the activated carbon reaction. Turbidity, as index of sedimentation, was improved by 15% at 30°C for 2 weeks. The recycle system with activated carbon coated membrane filter reduced the processing time and cost on decolorization of anchovy sauce. When the concentrated anchovy sauce was recirculated, the amount of total protein as an indicator of taste compounds was increased by 125%, which is 1.8% compared to the conventional 0.8%, indicating that it is highly useful as a liquid seasoning.

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Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder

Cho¹,

Song²

2018

Food Engineering Progress

View full text Add to dashboard Cite

show abstract

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Effect of Salt Types on Chemical Characteristics of Salt-fermented Anchovy Fish Sauce

Cited by 1 publication

References 7 publications

Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder

Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder

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