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KMID : 0525720170220040221
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Journal of Chitin and Chitosan
2017 Volume.22 No. 4 p.221 ~ p.227
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Quality Characteristics of Anchovy Sikhae added with Chitosan
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Moon Yu-Gyeong
Park Geum-Soon
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Abstract
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The purpose of this study was to investigate the effect of chitosan on the quality characteristics of anchovy Sikhae. Anchovy Sikhae containing 0.05-0.3% chitosan were stored at 20℃ for 4 weeks to test the effect of quality characteristics of anchovy Sikhae by chitosan. The moisture content of anchovy Sikhae increased during the fermentation. The pH was decreased gradually, but acidity was increased. The hunter’s color valued of anchovy Sikhae were increased during the fermentation. The L value, a value of anchovy Sikhae were increased by the increasing concentration of chitosan, but b value decreased significantly with the addition of chitosan. Lactic acid bacteria was rapidly increased during the fermentation. DPPH radical scavenging activity and ABTS radical scavenging activity of anchovy Sikhae increased as the amount of chitosan increased. In the results of sensory evaluation, the anchovy Sikhae with 0.1% chitosan showed the highest result in taste, flavor, overall acceptabillity. Therefore, anchovy Sikhae will be used as a funtional Sikhae with improved shelf-life by adding chitosan.
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KEYWORD
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Chitosan, Anchovy Sikhae, Quality characteristics
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