http://orcid.org/0000-0003-4377-5941
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ABSTRACT
Using a process spanning less than 10 days, a novel technique combining two-stage autolysis and external koji fermentation for the rapid preparation of low-salt anchovy sauce is presented. High-efficiency autolysis of anchovy was achieved by two-stage autolysis, and the second-stage autolysis exhibited a significantly positive effect on the improvement of hydrolysis yield and recovery of anchovy proteins. During the external koji fermentation of hydrolysates from two-stage autolysis, the optimum amounts of added water and salt were determined to be 20% and 8.0%, respectively. By investigating the effect of fermentation time on the biochemical and sensory changes of anchovy sauce, the optimal fermentation time was 8 days. The prepared anchovy sauce had an umami taste, was rich in free glutamate, and contained taurine and γ-aminobutyric acid. In addition, it contained 0.890 g/100 mL amino acid nitrogen (AAN), 1.886 g/100 mL total nitrogen, and 9.76% NaCl. Meanwhile, the recovery of total nitrogen (RTN) was 63.89%.
Funding
Financial support provided by the Project Supported by Science Foundation of Huaihai Institute of Technology (Grant no. Z2011012), the Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions (Grant no. 5511201401X), and the Special Funds from the Central Finance to Support the Development of Local Universities (Grant no. CXTD24) are appreciated.