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- W770966811 abstract "To manufacture the low-salt anchovy, Engraulis japonicus, sauces with <TEX>$14%$</TEX> and <TEX>$17%$</TEX> NaCl, anchovy sauce with <TEX>$26%$</TEX> NaCl was diluted with sterilized water and then heated at <TEX>$60^{circ}C$</TEX> for 10 min, 20 min, 30 min, and 40 min. The chemical and microbial changes of the heat-treated low-salt anchovy sauces stored at <TEX>$25^{circ}C$</TEX> were analyzed at different storage periods. Lactic acid and total nitrogen contents of <TEX>$14%$</TEX> and <TEX>$17%$</TEX> NaCl anchovy sauces decreased slightly during storage, but pH, VBN and amino nitrogen contents were almost constant. The amino nitrogen content of <TEX>$17%$</TEX> NaCl anchovy sauce was higher than that of <TEX>$14%$</TEX> NaCl anchovy sauce. Total viable cell and lactic acid bacteria were not detected in the anchovy sauce heated at <TEX>$60^{circ}C$</TEX> for more than 20 min and only proteolytic bacteria was determined less than 10 CFU/mL. The 17% NaCl anchovy sauce heated at <TEX>$60^{circ}C$</TEX> for 30 min was relatively good for the taste and odor by sensory evaluation." @default.
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- W770966811 date "2005-04-01" @default.
- W770966811 modified "2023-10-18" @default.
- W770966811 title "Quality Changes of Low-Salt Anchovy Sauce Treated by Heating during Storage" @default.
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- W770966811 doi "https://doi.org/10.5657/kfas.2005.38.2.089" @default.
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