Jump to Main Content
- Min, Jin Gi, et al. Show all 2 Author
- Journal of food protection 2018 v.81 no.6 pp. 969-976
- Engraulis japonicus; amino nitrogen; anchovies; bottling; cadaverine; fermentation; fish sauce; free amino acids; histamine; histidine; odors; pH; packaging; putrescine; salt concentration; storage temperature; storage time; total volatile basic nitrogen; tyrosine; umami
- ... In the present study, we evaluated the changes in quality that can occur during the distribution of nonheated anchovy (Engraulis japonicus) fish sauce after packaging. The pH values of all samples ranged from 5.5 to 5.8, and there were no significant differences (P > 0.05) in pH among the samples during storage regardless of storage temperature or salt concentration. The initial total volatile bas ...