This study is aiming at reviewing differences or changes simultaneously by finding out several factors during each fermentation period, which are related with quality of fermented anchovy sauce and fermented sandlaunce sauce that are well known in the national market, to suggest ingredients for obje...
This study is aiming at reviewing differences or changes simultaneously by finding out several factors during each fermentation period, which are related with quality of fermented anchovy sauce and fermented sandlaunce sauce that are well known in the national market, to suggest ingredients for objective quality selection of fermented fish sauce. With regard to total nitrogen, fermented anchovy sauce had a change of about 0.86 - 1.54% while fermented sandlaunce sauce had a change of about 0.65 - 1.37%. Each fermentation period of the two sauces increased respectively to show exceeding 1.0% in 12 months. In regard to amino acid nitrogen, since fermented anchovy sauce had a change of about 371 - 1116 mg% and fermented sandlaunce sauce had a change of about 283 - 992 mg%, it is determined that total nitrogen increases in proportion to fermentation period. Therefore amino acid nitrogen can be a quality index ingredient. The pH and the gravity of fermented anchovy sauce increased to 5.22 - 5.27 and 1.185 - 1.215 respectively while the pH and the gravity of fermented sandlaunce sauce increased to 5.46 - 5.65 and 1.203 - 1.213 respectively, showing a proportional increase of 0.05 and 0.19 in pH and that of 0.03 and 0.01 in gravity. pH and gravity can be also as quality index ingredients. In case of salinity, fermented anchovy sauce was 24.5 - 23.7% and fermented sandlaunce sauce 24.8 - 23.8% to show the reduction of 0.8% and 1.0% respectively, so salt can be a quality index ingredient. In case of chromaticity, since the optical density of fermented anchovy sauce increased to 0.064 - 0.117 and that of fermented sandlaunce sauce to 0.081 - 0.137, which shows such a similar process with fermented anchovy sauce that the more fermentation increases the more chromaticity increases, chromaticity is determined as a quality index ingredient. The water content of fermented anchovy sauce and fermented sandlaunce sauce was 66.35 - 65.73% and 68.73 - 66.71%, showing the difference of 0.62% and 2.02% respectively and indicating a proportional reduction. Hence, water content is determined as a quality index ingredient. Since the crude ash of fermented anchovy sauce and fermented sandlaunce was 0.19% and 1.44% respectively to show a proportional increase, crude ash is determined to be a quality index ingredient. The salinity of fermented anchovy sauce and fermented sandlaunce sauce was 24.5 - 23.7% and 24.8 - 23.8% respectively, showing reduction by 0.8% and 1.0% respectively. Since the lower the salinity the more the gravity increases to about 1.203 - 1.213 and 0.03 or 0.02 respectively, salinity is determined as a quality index ingredient. As a result of analyzing amino acid contents, the content of glutamic acid, glycine, and lysine increased during the period of 6 - 18 months. Cystine, a nonessential amino acid and methionine, an essential amino acid were not detected in the specimen. In case of the essential amino acid of fermented anchovy sauce, threonine rose from 275.3 ㎎% in 6 months to 486.4 ㎎% in 12 months and fall rapidly to 51.6 ㎎% in 18 months. Arginine of nonessential amino acid increased to 14.4 ㎎% in 6 months and 274.1 ㎎% in 12 months and was not detected after 18 months' fermentation. As to fermented sandlaunce sauce, since most amino acids increase according to fermentation period, and in conclusion, it is determined that fermented anchovy sauce and fermented sandlaunce sauce show difference according to contents of protein and so can not be a quality index ingredient. With regard to the contents of fatty acid, palmitic acid and stearic acid, which are the common saturated fatty acid, were detected in fermented anchovy sauce and fermented sandlaunce sauce while arachidic acid, a saturated acid and undecannoic acid and r-linoolenic acid, an unsaturated fatty acid were not detected. Linoleic acid and linolenic acid were not detected in fermented anchovy sauce during 6 months, detected as 0.05% and 0.01% in 12 months and as 0.19% and 0.05% in 18 months respectively. In case of fermented sandlaunce sauce, neither pre-mentioned undetected substances nor linoleic acid and linolenic acid were detected. Oleic acid, an unsaturated fatty acid, was detected but showed little change of about 0.01 - 0.02%. Since both fermented fish sauces show little change in fatty acid contents during 6 - 12 months but show an outstanding increase after 12 months, they are determined as inappropriate for a quality index ingredient. As a result of dividing and identifying microorganism, bacillus nitritophilus was detected in both fermented fish sauces in 12 months, and bacillus sp that contains a kind of bacillus bred much in most cases but they are determined as inappropriate to be a quality index ingredient.
This study is aiming at reviewing differences or changes simultaneously by finding out several factors during each fermentation period, which are related with quality of fermented anchovy sauce and fermented sandlaunce sauce that are well known in the national market, to suggest ingredients for objective quality selection of fermented fish sauce. With regard to total nitrogen, fermented anchovy sauce had a change of about 0.86 - 1.54% while fermented sandlaunce sauce had a change of about 0.65 - 1.37%. Each fermentation period of the two sauces increased respectively to show exceeding 1.0% in 12 months. In regard to amino acid nitrogen, since fermented anchovy sauce had a change of about 371 - 1116 mg% and fermented sandlaunce sauce had a change of about 283 - 992 mg%, it is determined that total nitrogen increases in proportion to fermentation period. Therefore amino acid nitrogen can be a quality index ingredient. The pH and the gravity of fermented anchovy sauce increased to 5.22 - 5.27 and 1.185 - 1.215 respectively while the pH and the gravity of fermented sandlaunce sauce increased to 5.46 - 5.65 and 1.203 - 1.213 respectively, showing a proportional increase of 0.05 and 0.19 in pH and that of 0.03 and 0.01 in gravity. pH and gravity can be also as quality index ingredients. In case of salinity, fermented anchovy sauce was 24.5 - 23.7% and fermented sandlaunce sauce 24.8 - 23.8% to show the reduction of 0.8% and 1.0% respectively, so salt can be a quality index ingredient. In case of chromaticity, since the optical density of fermented anchovy sauce increased to 0.064 - 0.117 and that of fermented sandlaunce sauce to 0.081 - 0.137, which shows such a similar process with fermented anchovy sauce that the more fermentation increases the more chromaticity increases, chromaticity is determined as a quality index ingredient. The water content of fermented anchovy sauce and fermented sandlaunce sauce was 66.35 - 65.73% and 68.73 - 66.71%, showing the difference of 0.62% and 2.02% respectively and indicating a proportional reduction. Hence, water content is determined as a quality index ingredient. Since the crude ash of fermented anchovy sauce and fermented sandlaunce was 0.19% and 1.44% respectively to show a proportional increase, crude ash is determined to be a quality index ingredient. The salinity of fermented anchovy sauce and fermented sandlaunce sauce was 24.5 - 23.7% and 24.8 - 23.8% respectively, showing reduction by 0.8% and 1.0% respectively. Since the lower the salinity the more the gravity increases to about 1.203 - 1.213 and 0.03 or 0.02 respectively, salinity is determined as a quality index ingredient. As a result of analyzing amino acid contents, the content of glutamic acid, glycine, and lysine increased during the period of 6 - 18 months. Cystine, a nonessential amino acid and methionine, an essential amino acid were not detected in the specimen. In case of the essential amino acid of fermented anchovy sauce, threonine rose from 275.3 ㎎% in 6 months to 486.4 ㎎% in 12 months and fall rapidly to 51.6 ㎎% in 18 months. Arginine of nonessential amino acid increased to 14.4 ㎎% in 6 months and 274.1 ㎎% in 12 months and was not detected after 18 months' fermentation. As to fermented sandlaunce sauce, since most amino acids increase according to fermentation period, and in conclusion, it is determined that fermented anchovy sauce and fermented sandlaunce sauce show difference according to contents of protein and so can not be a quality index ingredient. With regard to the contents of fatty acid, palmitic acid and stearic acid, which are the common saturated fatty acid, were detected in fermented anchovy sauce and fermented sandlaunce sauce while arachidic acid, a saturated acid and undecannoic acid and r-linoolenic acid, an unsaturated fatty acid were not detected. Linoleic acid and linolenic acid were not detected in fermented anchovy sauce during 6 months, detected as 0.05% and 0.01% in 12 months and as 0.19% and 0.05% in 18 months respectively. In case of fermented sandlaunce sauce, neither pre-mentioned undetected substances nor linoleic acid and linolenic acid were detected. Oleic acid, an unsaturated fatty acid, was detected but showed little change of about 0.01 - 0.02%. Since both fermented fish sauces show little change in fatty acid contents during 6 - 12 months but show an outstanding increase after 12 months, they are determined as inappropriate for a quality index ingredient. As a result of dividing and identifying microorganism, bacillus nitritophilus was detected in both fermented fish sauces in 12 months, and bacillus sp that contains a kind of bacillus bred much in most cases but they are determined as inappropriate to be a quality index ingredient.
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