| 초록 |
This study was conducted to characterize the rapidly processed salt-fermented sandfish sauce added Bacillus coagurance KM-1 (RSSS) and commercial salt-fermented sandfish sauce (CSSS 1, 2). Contents of total nitrogen and amino nitrogen were higher in CSSS 1,2 than in RSSS (P #x3C;0.05). Total free amino acid contents of RSSS and CSSS 1,2 were 1,121.2 #xB1;100 mg/100 g, 1,553.6 #xB1;98.2 mg/100 g and 1,507.3 #xB1;99.8 mg/100 g. Major free amino acid of RSSS was glutamic acid (194.4 #xB1;17.3 mg/100 g), alanine (140.8 #xB1;12.6 mg/100 g), lysine (135.1 #xB1;12.1 mg/100 g), leucine (109.8 #xB1;9.8 mg/100 g), aspartic acid (103.0 #xB1;9.2 mg/100 g), valine (73.5 #xB1;6.6 mg/100 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 #x3C;0.05). Sensory evaluation result of samples, CSSS 1 was the highest than the others in overall acceptance. |
