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KMID : 0881720170320010027
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 1 p.27 ~ p.34
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Effect of Salt Concentration and Fermentation Temperature on Changes in Quality Index of Salted and Fermented Anchovy During Fermentation
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Ko Young-Aey
Kim Sung-Hun
Song Ho-Su
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Abstract
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Effect of salt concentration (10, 20 and 30%, respectively) and fermentation temperature (10 and 20℃, respectively) on changes in quality index (VBN, Histamine, Amino nitrogen, Total viable cell counts, Coliform bacteria and E. coli counts) of culinary salted and fermented anchovy during fermentation were investigated to suggestion of fundamental documents for industrial objectives. Our results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature in salted and fermented anchovy with below 20% of salt concentration however effect of salt concentration and fermentation temperature on quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.
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KEYWORD
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anchovy , salt concentration , fermentation temperature , VBN , hitamine , AN , total viable cell count , coliform bacteria
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