국내산 시판 액젓의 등급판정을 위한 품질 평가

Abstract

Fish sauce is one of the fishery product that it was extracted from the fermentation of fish with sea salt during a long period. It is used as a crucial ingredient in many types of kimchi, seasoned the vegetable, side dish etc. However, fish sauce was formated histamine that is thus identified as a hazard in fish sauce because of long fermented period under unhygienic condition. The purpose of this study is thus to investigate the quality of commercial fish sauce been circulating the market in Korea in order to determine the grade. The ten anchovy sauce and northern sand lance sauce products were purchased from traditional market and super market in Korea. The samples were analyzed moisture, salinity, pH, total nitrogen, amino nitrogen, color, biogenic amines, coliform bacteria and viable cell counts and analyzed the relationship between their composition and quality standards. The commercial salt-fermented anchovy sauce contained 65.84-70.94% (mean : 68.39%) of moisture, 22.19-25.43% (24.22%) of salinity, 5.4-6.1 (5.8) of pH, 0.76-1.61%(1.18%) of total nitrogen, 478.52-924.66 mg/100 g (702.05 mg/100 g) of amino nitrogen. The commercial salt-fermented sand lance sauce contained 66.63-71.99% (68.73%) of moisture, 23.9-25.5% (24.57%) of salinity, 5.5-6.4(6.16) of pH, 0.64-1.46% (1.07%) of total nitrogen, 433.51-1006.67 mg/100 g (665.36 mg/100 g) of amino nitrogen. From contents of total nitrogen and moisture, commercial salt-fermented fish sauce seem almost diluted for reduction of manufacturing cost. Besides, 6 samples are not up to Korean's food code. Protease activity of Non-heated samples is higher than heated samples. These result mean that protease and bacterias are decreased the activity by heating process. The commercial salt-fermented anchovy sauce contained 89.65-202.86 mg/100 g (mean : 151.11%) of volatile basic nitrogen, similarly, sand lance sauce contained 90.36-369.40 mg/100 g (165.79 mg/100 g). This figures is higher than the control (120.24 mg/100 g). The commercial salt-fermented anchovy sauces contained 452.46-2070.58 mg/100 g of histamine. These high level of histamine can be fatal to hypersensitive reaction patients, the elderly and infants. Correlation of TN, AN and VBN containing nitrogen was high, but there was no significant correlation between these results and histamine. In total nitrogen content, 6 of the 20 fish sauces were less than Korea Food Standard. The eight samples were less than the amino nitrogen regulation of Korean Industrial Standard (KS). And 14 fish sauce were exceeded by 68% for moisture content standard of Korean Industrial Standard.