Optimization of Processing Process for Functional Anchovy Fish Sauce in Addition with Raw Sea Tangle

Abstract To investigate the quality properties of functional anchovy fish sauce added with raw sea tangle, 2%, 5%, and 10% (w/w) of sea tangle was added to 25% (w/w) salted anchovy and then fermented at 20℃. During fermentation period, the amino nitrogen contents were increased at all groups and the highest contents were at 450 days of fermentation with 11.99 ±0.08, 12.51±0.08, and 11.95±0.08 mg/mL at 2%, 5%, and 10% addition of raw sea tangle, respectively. After later, the contents were keeping at a similar level. VBN contents were continuously increased until 270 days of fermentation with 208.10±3.50, 210.00±4.10, 215.15±1.50 mg/100ml at 2%, 5%, 10% addition of raw sea tangle, respectively. Alginic acid recovery was gradually increased in fermentation duration, showed the highest concentration at 540 days of fermentation with 67.00, 67.25, 67.90% at 2%, 5% and 10% addition of raw sea tangle, respectively. Dietary fiber recovery was rapidly increased at the beginning of fermentation and then decreased slowly as the fermentation is progressed. The highest recovery was at 30 days with 18.7, 18.6, and 17.9%, and the lowest was at 360 days with 8.7 and 11.1% at 2 and 10% addition of raw sea tangle, respectively, and 450 days with 11.4% at 5% sea tangle. The lowest fucoidan contents were exhibited at 30 days of fermentation with 0.07% at both of 2% and 5% addition, and 90 days with 0.10% at 10% addtion of sea tangle. The highest fucoidan contents were 270 days showing 0.24, 0.25, and 0.23% at 2, 5, and 10% addition, respectively. All groups adding different sea tangle concentration were not significantly different at all properties. However, the newly developed products were sufficient to the standard guideline of Korea Food Drug Adminstration. The best processing process of functional anchovy fish sauce in addition with raw sea tangle is 2% addition of raw sea tangle and fermented more than 450 days. The results obtained in this study indicated that the fish sauce added with sea tangle is superior in taste, functions to traditional fish sauce and could be competitive fishery fermented food.Key words : Anchovy, Sea tangle, Kelp, Fish sauce, Functional food, Fermented foodCorresponding author : 051-629-5826, yjcho@pknu.ac.kr* (PK-2008-0022)