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KMID : 0380619890210050649
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 5 p.649 ~ p.654
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The Color Measurement and Sensory Evaluation for the Accelerated Fish Sauce Products
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Abstract
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The color distribution of fish sauces was studied by using the change in log absorbance per 100nm as a parameter of color tone. A linear relationship was found between the logarithm of absorbance (log A) and wavelength at 450 nm to 650 nm in the color of fish sauces. Change in log A per 100 nm ( ΔA) in the color of the fish sauce products was in the range of 0.55 to 0.59. Absorbance at 450 nm (A 450) of the fish sauce treated with soy sauce koji was high in comparison with A 450 of the fish sauce treated by pronase and control. $quot;The color of fish sauces treated with soy sauce koji was dark reddish orange, and was similar to the: color of soy sauce. A 450 of every fish sauce increased with the progress of fermentation, but ΔA of the fish sauces slightly increased at the beginning of fermentation and then decreased at the end of fermentation.
In the results of sensory evaluation for the flavor of fish sauce products, the fish sauce product treated rth soy sauce koji that 20% salt was added at the first stage was the most desirable in the strength of flavor, tastefulness and after taste, and the fish sauce was also the best in acceptability.
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