한수지 48(5), , 2015 Original Article Korean J Fish Aquat Sci 48(5), ,2015 Thermophilic bacillus 로제조한속성도루묵 (Arctoscopus japoncus) 액젓의이화학적특성
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1 한수지 48(5), , 205 Original Article Korean J Fish Aquat Sci 48(5), ,205 Thermophilic bacillus 로제조한속성도루묵 (Arctoscopus japoncus) 액젓의이화학적특성 남기호 * 장미순 박희연 곽원주 국립수산과학원식품위생가공과 Physiochemical Characteristics of Rapidly Processed Salt-fermented Sandfish Arctoscopus japoncus Sauce with Thermophilic bacillus Ki Ho Nam*, Mi Soon Jang, Hee Yeon Park and Won Ju Kwak Food Safety and Processing Division, National Institute of Fisheries Science, Busan 46083, Korea This study was conducted to characterize the rapidly processed salt-fermented sandfish sauce added Bacillus coagurance KM- (RSSS) and commercial salt-fermented sandfish sauce (CSSS, 2). Contents of total nitrogen and amino nitrogen were higher in CSSS,2 than in RSSS (P<0.05). Total free amino acid contents of RSSS and CSSS,2 were,2.2±00 mg/00 g,,553.6±98.2 mg/00 g and,507.3±99.8 mg/00 g. Major free amino acid of RSSS was glutamic acid (94.4±7.3 mg/00 g), alanine (40.8±2.6 mg/00 g), lysine (35.±2. mg/00 g), leucine (09.8±9.8 mg/00 g), aspartic acid (03.0±9.2 mg/00 g), valine (73.5±6.6 mg/00 g) in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the salt-fermented sandfish sauce during fermentation. The Na was the largest mineral followed by K, Mg, P, Ca in the samples (P<0.05). Sensory evaluation result of samples, CSSS was the highest than the others in overall acceptance. Key words: Thermophilic bacillus, Physiochemical characteristics, Sandfish sauce, Rapid processing, Fermentation 서론 (Arctoscopus japoncus),,, (NFRDI, 2004).,, ( / ), ( ) m,. -2, 2-0 m, 2-3 (Yang et al., 202). 0 ( ) 2,40-6,306 M/T ( 4,003 M/T) ,686 M/T (KOSIS, 205).. (Byoung et al., 204) (Yang et al., 2008; Lee et al., 2006; Myoung et al., 2002). (Watanabe et al., 2005; Sakuramoto et al., 200) ( ).,,,.., -3 Korean J Fish Aquat Sci 48(5) , October 205 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Received 7 October 205; Revised 29 October 205; Accepted 29 Ocotber 205 *Corresponding author: Tel: Fax: address: dennis0@korea.k Copyright 205 The Korean Society of Fisheries and Aquatic Science 674 pissn:0374-8, eissn:
2 속성도루묵액젓의이화학적특성 675 (Thermophilic fermentation). Bacillus coagulans KM-.. 재료 재료및방법 (raw anchovy, Arctoscopus japoncus) cm (n=20), g (n=20). (24 ). 균주 Bacillus coagulance KM- (KCCM298P) Nutrient broth (NB, Difco, Sparks, Maryland, USA) B. coagulance Bacillus. (lactic acid) (22 ) (B. coagulans-wikipedia, the free encyclopedia). 도루묵액젓의속성제조 Fig.., 20 kg chopper ( M-2S) (HAEMA 50L-2, cm) 55, ph % (w/w) B. coagulance KM CFU/mL 5% (w/w) % (w/w) 48 (, KFA-200MM-0CH, cm) (24 ).. 일반성분및염도측정 Raw Sandfish Chopper Hydrolysis (55, 24 h) Adding Glucose (0%) Adding Bacillus coagulans KM- (5%) Fermentation (50, 48 h) Adding Salt (23%) Fermentation (23, 48 h) Filtering Rapid salt-fermented Sandfish sauce Fig.. Processing flowsheet of the rapid salt-fermented sandfish Arctoscopus japoncus sauce using Bacillus coagulans KM-. AOAC (995)., Auto Kjeldahl System (Bunchi B-324/435/24, Switzerland; Metrohm 8-79/806, Switzerland) Soxhlet,. Mohr 3. 총질소, 아미노질소, 휘발성염기질소, ph 및산도측정 Auto Kjeldahl System (Buchi B-324/435/24, Switzerland; Metrohm 8-79/806, Switzerland) Formol (Ohara, 982)., 5 ml 250 ml 30, 25 ml 0. N NaOH ph 8.5 Formaldehyde (ph 8.5) 20 ml ph 0. N NaOH ph 8.5. Conway unit (KFN, 2000) ph
3 676 남기호 장미순 박희연ㆍ곽원주 0 vortexing (vortex 2-genie, USA) ph meter (200L Istek, USA) ph 00 ml NaOH ph 8.3 ml (JSSRI, 985). 유리아미노산측정 (Nam et al., 202), lithium buffer (ph 2.20, 0.20 M) (Sykam 433, Germany). 무기질측정 500 ml HCl (Yun et al., 2003), ICP (ICP-OES optima 8300 DV, perkinelmer, USA) K, Ca, Mg, Na, Fe, Zn P. 관능평가 9 panel, 2 (color), (odor), (taste), (overall acceptance) 4 5 (5:, 4:, 3:, 2:, : ) 3. 통계분석 SAS program.,, (SE), tukey HSD test(jmp 0 package, SAS, Carry, NC, USA). P<0.05. 일반성분및염도함량 결과및고찰 B. coagulans KM- ( ) (, 2) (Table ), %, % %. (KFDA, 205) 68%,.0%, %, %, % (P<0.05). (Nam et al., 203) 2.2%,. 2 Cho et al. (999) 4.5% 8.8%., % % % % %, % % %, %. 총질소, 아미노질소, 휘발성염기질소, ph 및산도함량,,, ph (Table 2),, mg/00 g, 2, Table. Proximate composition and salinity of the rapid salt-fermented sandfish sauce added thermophilic bacillus and commercial salt-fermented sandfish Arctoscopus japoncus sauce Moisture Composition Crude protein Crude lipid Crude ash Salinity RSSS 67.6±0.2 2a3 8.±0.4 a 0.3±0. a 2.8±0.3 b 22.2±0. b CSSS 66.9±0.5 a 8.4±0.3 a 0.2±0. a 23.8±0. a 23.2±0. a CSSS ±0.4 a 8.2±0.5 a 0.2±0. a 22.2±0.2 b 2.9±0. c RSSS: Rapid salt-fermented sandfish sauce added thermophilic bacillus, CSSS,2: Commercial salt-fermented sandfish sauce (each different Japan`s company), 2 Value are mean ± SE, 3 P<0.05 by tukey HSD test between three samples (RSSS, CSSS, CSSS 2). Table 2. Total nitrogen, amino-n, VBN, ph and acidity of the rapid salt-fermented sandfish sauce added thermophilic bacillus and commercial salt-fermented sandfish Arctoscopus japoncus sauce Total-N (mg/00 g) Amino-N VBN (mg/00 g ) (mg/00 g) ph Acidity (ml) RSSS,270±0.5 2b3 65.6±2.5 c 98.0±0.6 c 5.±0.0 b.0±0.0 a CSSS,340±5.3 a 94.2±6.2 a 29.3±0.4 a 6.±0.0 a.0±0. a CSSS 2,30±4.9 a 77.3±4. b 56.3±.7 b 5.9±0. a.0±0.0 a See the legend of Table. 2 Values are mean ± SE. 3 P<0.05 by tukey HSD test between three samples(rsss, CSSS, CSSS 2).
4 속성도루묵액젓의이화학적특성 677 mg/00 g,, mg/00 g. Oh (995) 2,258. mg/00 g ,82.2 mg/00 g. Kim et al. (2005) mg/00 g, mg/00 g, mg/00 g, (P<0.05) (Woo et al., 2002). (KFDA, 205) 600 mg/00 g, 300 mg/00 g. VBN mg/00 g mg/00 g, mg/00 g /2. VBN (Oh, 995) mg/00 g. ph, , (Fujii, et al., 992), Oh (995) ph acetic acid, butyric acid, lactic acid, citric acid, succinic acid.. 유리아미노산함량, (Yamaguchi, 99), 2 (Table 3) mg/00 g, mg/00 g, mg/00 g. glutamic acid (7.3%), alanine (2.6%), lysine (2.%), leucine (9.8%), aspartic acid (9.2%), valine (6.6%), glycine (4.5%), isoleucine (4.0%) (P<0.05)., Cho et al. (999) glutamic acid, alanine, lysine, leucine, isoleucine, valine, aspartic acid. (Nam et al., 202) glutamic acid, glycine, alanine, valine, methionine, isoleucine, leucine, lysine. glutamic acid., 2 histidine mg/00 g mg/00 g, mg/00 g histidine histidine histamine (Nam et al., 203). (aspartic acid, glutamic acid) (threonine, serine, glutamine, proline, glycine, alanine, lysine) (valine, methionine, isoleucine, leucine, phenylalanine, histidine, arginene) (Yamano and Yamaguchi, 994) (Table 4), 26.5%, 2, Park et al. (2002),. 무기질 ICP (Table 5), 2,,, mg/00 g, mg/00 g, mg/00 g (P<0.05)., 2
5 678 남기호 장미순 박희연ㆍ곽원주 Table 3. Free amino acid contents of the rapid salt-fermented sandfish sauce added added thermophilic bacillus and and commercial saltfermented sandfish Arctoscopus japoncus sauce (mg/00 g) Free amino acid Samples 2 RSSS CSSS CSSS 2 Phosphoserine.3±.0 a3 (.0) 0.6±0.0 c (0.0) 2.5±0.2 b (0.2) Taurine 7.±0.6 a (0.6).7±0. b (0.) 2.3±0.2 b (0.2) Aspartic Acid 03.0±9.2 a (9.2) 22.2±7.9 a (7.9) 05.±7.0 a (7.0) Threonine 26.6±2.4 b (2.4) 30.8±2.0 b (2.0) 85.±5.6 a (5.6) Serine 33.4±3.0 c (3.0) 5.4±3.3 b (3.3) 89.±5.9 a (5.9) Glutamic acid 94.4±7.3 a (7.3) 223.2±4.4 a (4.4) 207.0±3.7 a (3.7) Glycine 50.7±4.5 c (4.5) 86.5±5.6 a (5.6) 68.6±4.6 b (4.6) Alanine 40.8±2.6 b (2.6) 79.7±.6 a (.6) 36.5±9. b (9.) Citrulline ±2.4 a (2.4) 36.5±2.4 a (2.4) α-amino-n-butyric acid 7.±.5 b (.5) 62.5±4.0 a (4.0) 4.±0.9 b (0.9) Valine 73.5±6.6 b (6.6) 04.0±5. a (6.7) 98.0±6.5 a (6.5) Methionine 32.6±2.9 b (2.9) 39.7±2.6 a (2.6) 36.5±2.4 ab (2.4) Isoleucine 44.5±4.0 b (4.0) 78.3±5.0 a (5.0) 77.3±5. a (5.) Leucine 09.8±9.8 a (9.8) 0.0±7. a (7.) 9.6±7.9 a (7.9) Tyrosine 35.6±3.2 b (3.2) 44.±2.8 a (2.8) 49.5±3.3 a (3.3) Phenyalanine 26.3±2.3 c (2.3) 67.2±4.3 b (4.3) 78.±5.2 a (5.2) r-aminobutyric acid 6.8±.5 a (.5).0±0. b (0.) - - Histidine 2.2±0.2 c (0.2) 2. 7±.4 a (.4) 5.5±.0 b (.0) Ornithine 4.2±.3 c (.3) 9.6±5.9 a (5.9) 23.8±.6 b (.6) Lysine 35.±2. b (2.) 66.5±0.7 a (0.7) 52.2±0. ab (0.) Ammonia 23.0±2. a (2.) 23.9±.5 a (.5) 8.0±.2 b (.2) Arginine 23.±2. b (2.) 9.4±0.6 c (0.6) 9.8±6. a (6.) Total 2.2±00 (00.0) 553.6±98.2 (00.0) 507.3±99.8 (00.0) All data are mean of duplicate. 2 See the legend of Table. 3 P<0.05 by tukey HSD test between three samples(rsss, CSSS, CSSS 2).., mg/00 g, mg/00 g, mg/00 g. :2 : (Wise, 963) 300 mg/00 g mg/00 g, mg/00 g, mg/00 g mg/00 g, mg/00 g,.2 0. mg/00 g 6 mg/00 g (P<0.05). fish frame (Jang et al., 2005). (Nam et al., 203) 25.4 mg/00 g., mg/00 g,.0 mg/00 g, 0.5 mg/00 g, 2. Na, K, P, IMP.,, (Table 6),, 2 (P<0.05).,.
6 속성도루묵액젓의이화학적특성 679 Table 4. Amount of total umami, sweet and bitter free amino acids(faa) in the rapid salt-fermented sandfish sauce added thermophilic bacillus and commercial salt-fermented sandfish Arctoscopus japoncus sauce (mg/00 g) Taste characteristic RSSS CSSS CSSS 2 Total FAA 2,2.2 (00%),553.6(00%),507.3(00%) Umami (26.5) 345.4(22.3) 32.(20.7) Sweet (34.6) 54.9(33.2) 53.5(35.3) Bitter (27.9) 430.3(27.7) 56.8(34.2) Others 25.2(.0) (6.8) 46.9(9.8) See the legend of Table 2 Refer to Table 3. 3 Umami : aspartic acid + glutamic acid 4 Sweet : threonine + serine + glutamine + proline + glycine + alanine + lysine. 5 Bitter : valine + methionine + isoleucine + leucine + phenylalanine + histidine + arginine. Table 5. Inorganic ion contents of the rapid salt-fermented sandfish sauce added thermophilic bacillus and commercial salt-fermented sandfish Arctoscopus japoncus sauce (mg/00 g) Inorganic ion RSSS CSSS SFSS 2 K 542.±4. 2a ±3.7 b 46.±5.2 b Ca 7.6±0. a.4±0. b.2±0. b Mg 89.±4.3 a 25.3±0.2 b 8.0±0. c Na 965.6±2.7 c 993.4±3.3 a 94.6±2.2 b Fe 0.9±0.0 a.0±0.0 a 0.5±0.0 b Zn 0.2±0.0 c 0.3±0.0 b 0.4±0.0 a P 98.2±0.8 a 85.7±0.5 c 95.3±0.6 b See the legend of Table. 2 Values are mean ± SE. 3 P<0.05 by tukey HSD test between three samples (RSSS, CSSS, CSSS 2). Table 6. Sensory evaluation of the rapid salt-fermented sandfish sauce added thermophilic bacillus and commercial salt-fermented sandfish Arctoscopus japoncus sauce Sensory Item RSSS CSSS CSSS 2 Color 4.4±0.2 2a3 4.3±0.2 a 4.0±0. b Odor 4.2±0.3 a 4.3±0.2 a 3.7±0. b Taste 4.3±0. a 4.5±0.4 a 3.9±0.2 b Overall 4.3±0.2 acceptance a 4.4±0. a 3.8±0.2 b See the legend of Table. 2 Values are mean ± SE. 3 P<0.05 by tukey HSD test between three samples (RSSS, CSSS, CSSS 2). 5 scale score: 5, very good; 4, good; 3, acceptable; 2, poor;, very poor.. 사사 (, RP-205-FS-006). References AOAC Official Methods of Analysis. 6th ed. Association of Official Analytical Chemists. Washington DC, U.S.A., Cho YJ, Im YS, Lee KW, Kim GB and Choi YJ Changes of components in salt-fermented northern sandlance sauce Ammodytes personatus Sauce during fermentation. J Korean Fish Soc 32, Fujii T, Sasaki T, and Okuzumi M Chemical composition and microbial flora of Saba-narezushi(fermented mackerel with rice). Nippon Suisan Gakkaishi 58, Jeong YJ and Seo JH Rapid enzymatic fermentation of anchovy sauce by protease. J Food Sci Nutr 9, JSSRI(Japanese Soy Sauce Research Institute) Analysis method of soy sauce. Sanyushain Pub. Co., Tokyo, Japan, Korean statistical information service Retrieved from www. kosis. kr on September 5. KFDA Food Code. Korean Food and Drug Administration. Retrieved from www. fse.foodnara.go.kr/residue/rs/ on September 3. Kim HS, Yang SK, Park CH, Han BW, Kang KT, Ji SG, Sye YE, Heu MS and Kim JS Preparation of accelerated salt-fermented anchovy sauce added with shrip byproducts. J Korean Soc Food Sci Nutr 34, Myoung JG, Kim BI, Lee SM and Jeon GB The sea fishes of Korea. Darakwon Press, Seoul, Korea, 287. Nam KH, Jang MS and Park HY Rapid Processing and Physiochemical Characteristics of the Salt-Fermented Anchovy Sauce with Bacillus coagulans KM-. J Agricult Life Sci 47, Nam KH, Jang MS and Park HY Component changes in commercial salt-fermented anchovy sauce by long fermentation. J Agricult Life Sci 46, NFRDI Commercial fishes of the coastal and offshore waters in Korea. 2th ed. National Fisheries Research and Development Institute. Busan, Korea, 333. Oh KS The comparison and index components in quality of salt-fermented anchovy sauces. Korean J Food Sci Tech-
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