정어리 액젓의 풍미 및 품질 개선

Improvements of flavor and quality of fermented sardine sauce

A rapid processing method for fermented fish sauce of favorable flavor was investigated with whole sardine. The frozen whole sardine was thawed at room temperature, homogenized with addition of water and 4.5% Protease N.P. in a cylindrical vessel with agitator. Hydrolyzing temperature and time 55℃ and 5 hours, respectively. The thermal treatment of the hydrolysate for 30 minutes at 100℃ with 4% of glucose or invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. The flavor and taste of the hydrolysate were improved during the thermal treatment. The chemical compositions of the fermented sardine sauce were 1,607 ㎎% in total nitrogen, 1,264 ㎎% in amino type nitrogen, 6,723 ㎎% in free amino acid and salinity was 17.3%. The predominant free amino acids in the fermented sardine sauce were glutamic acid, lysine, alanine, leucine, and histidine.