Quality Characteristics of Accelerated Anchovy Sauce Manufactured with B. subtilis JM3 Protease

摘要

B. subtilis JM3 protease from naturally fermented anchovy sauce was purified in 40—60% ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce, 2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher thanthose of control. Anchovy sauces with 2% and 4% protease increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.