Rapid enzymatic fermentation of anchovy sauce by protease.

摘要

Response surface methodology was used to study optimum fermentation conditions for making high quality anchovy sauce using a commercial proteinase (Thermoase from Bacillus thermoproteolyticus, Daiwa Kasei KK, Japan). Total N content of the sauce after 10.2-16.4 h was approx. 1% when fermented at 51.7-57.5degC, but decreased rapidly at >60degC (R2 of polynomial equation = 0.92, P < 0.05). Amino acids content decreased to approx. 600 mg% at 51.7-57.5degC and was lower at >60degC (R2 = 0.96, P < 0.01). Total free amino acids content of the anchovy sauce was affected more by fermentation time at lower temp. (R2 = 0.85, P < 0.10). R2 for sweet free amino acids content was 0.91 (P < 0.05). Optimum fermentation conditions for anchovy sauce were 52.5-56.9degC and duration 13.3-16.4 h. The sweet amino acids content of anchovy sauce fermented using Thermoase was higher than that of a commercially available anchovy sauce.