The Effect of Antioxidants on the Fermented Sardine and Taste Compounds of Product

For the effective utilization of sardine, sardinops melanosticta, one of the major coastal fish in Korea, of which annual catch has been increasing from year to year since 1970, it was processed in form of fermented fish paste. The fish were treated with BHA and Teaox-Ⅱ in concentration of to prevent the oxidation of lipid during fermentation and then salted with table salt and fermented at room temperature of . The duration of fermentation necessary for the final product with an acceptable taste was determined by sensory evaluation by means of profile method. From the result of sensory evaluation, one month was found to be suitable as the reasonable duration of fermentation. Both BHA and Tenox-Ⅱ in conceatration of showed a good preventing effect on the lipid oxidation during fermentation. In case of fermented sardine treated with both antioxidants, lipid oxidation occurred little up to two months, whereas the control showed a remarkable deterioration during one month of fermentation. Most of the nucleotides in sardine was decomposed from adenosing triphosphate to inosine and hypoxanthine during the fermentation of one month. The great portion of free amino acids in the extractives of product was occupied by leucine, glutamic acid, isoleucine, alanine, valine and ysine in turn, and their coatent was of the total free amino acids. The amount of essential amino acids was of the total free amino acids. The contents of 5'-IMP, betaine, trimethylamine oxide and total creatinine in the extractives of product were , respectively. According to the omission test, the main constituents of the characteristic taste of fermented sardine could be assumed as free amino acids and a little amount of 5'-IMP.