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KMID : 0380620210530030356
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 3 p.356 ~ p.363
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Effect of Nuruk protease activity on the quality of anchovy sauce
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Lee Myeong-Hae
Jeong In-Hak
Jeong Seok-Tae
Chang Yun-Hee
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Abstract
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This study investigated the quality characteristics of anchovy sauce fermented using Nuruk to maintain a unique flavor, reduce fishy smell, and improve the fermentation rate. Six kinds of fermented fish sauces, including the control, fermentation using traditional Nuruk; SH Koji (Fs-A), JJ Koji (Fs-B), GJ Koji (Fs-C); and fermentation with improved Nuruk; Aspergillus luchuensis (Fs-D) and Aspergillus oryzae (Fs-E), were prepared. Samples were collected at 15 days intervals with 10% Nuruk added to raw anchovy and fermented at 25oC for 60 days. The free amino acids, especially glutamic acid content and amino nitrogen, were the highest in Fs-C, reflecting the high protease activity of Nuruk C (GJ).
Regarding overall sensory evaluation, the control was the lowest, whereas Fs-C was highly evaluated among the sample groups. The addition of Nuruk not only shortened the fermentation period, but also increased the overall sensory level by adding umami and reducing fishy odor.
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KEYWORD
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anchovy sauce, Nuruk, protease activity, accelerated fermentation, quality characteristics
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