Processing conditions of salted anchovy

摘要

We investigated the changes of free amino acid, ATP related compounds and sensory evaluation during ripening of dry or brine salted-anchovy. The total free amino acid content of the salted-anchovy ripened at 20 deg C was higher than that of the salted-anchovy ripened at 5 deg C. The IMP content of raw anchovy was higher than that of any other ATP related compound and decreased rapidly during ripening, resulting in increased hypoxanthin (Hx). The sensory evaluation results indicated 5 and 4 months for dry and brine salted-anchovy, respectively, as the minimum time required to obtain an adequate ripened salted-anchovy. We concluded that processing condition of ripened salted-anchovy was to ripened for 5 months at 5 deg C by drying salting method.