Abstract
The quality of commercial fermented fish and soy sauces was evaluated through physicochemical and sensory analysis in order to search a possibility producing salt taste enhancer. Soluble solids (SS) and total nitrogen (TN) content of fish sauces were significantly higher than those of soy sauces (p<0.05). Higher contents of SS and TN resulted in higher levels of free amino acids, degree of hydrolysis, some substances enhancing salt taste, bitterness, and flavor. By GPC chromatogram, nitrogen distribution and salt taste intensity analysis, fraction II of low molecular peptides (220 Da to 1,100 Da), and Lowry nitrogen (soluble nitrogen) that highly correlated salt taste intensity were at the highest levels in salted and fermented anchovy sauce. A desalting process using macroporous adsorption resin (MAR) was not suitable for direct separation from fish sauce due to the loss of low molecular peptides. Salted and fermented anchovy sauce processing method was selected as a method for commercially producing salt taste enhancer because of the highest level of fraction II in spite of higher levels of salinity, bitterness, and long aging time.
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