Quality Evaluation of Commercial Salted and Fermented Fish Sauces

摘要

Quality of commercial salted and fermented fish sauce was evaluated through physicochemical and sensory analyses Moisture contents of all samples tested except one salted and fermented sandlance sauce were acceptable. Salinity of some samples was higher than that of Korean food standard. Higher contents of total nitrogen (IN) and amino nitrogen (AN) resulted in higher levels of specific gravity, pure extract and solid of some samples. Two salted and fermented anchovy and three salted and fermented sandlance sauce samples showed lower levels of TN and AN than those of Korean food standards. TN, AN, specific gravity, pure extract, solid, and volatile basic nitrogen levels highly coirelated with sensory scores, indicating that these values could be used as quality parameters to evaluate salted and fermented fish sauce quality.