Quality Changes of Low-Salt Anchovy Sauce Treated by Heating during Storage

To manufacture the low-salt anchovy, Engraulis japonicus, sauces with and NaCl, anchovy sauce with NaCl was diluted with sterilized water and then heated at 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 were analyzed at different storage periods. Lactic acid and total nitrogen contents of and NaCl anchovy sauces decreased slightly during storage, but pH, VBN and amino nitrogen contents were almost constant. The amino nitrogen content of NaCl anchovy sauce was higher than that of NaCl anchovy sauce. Total viable cell and lactic acid bacteria were not detected in the anchovy sauce heated at for more than 20 min and only proteolytic bacteria was determined less than 10 CFU/mL. The 17% NaCl anchovy sauce heated at for 30 min was relatively good for the taste and odor by sensory evaluation.