Publications by authors named "Byung Chun Joung"
Article Synopsis
- The study examined the quality changes in nonheated anchovy fish sauce during storage, noting consistent pH levels (5.5 to 5.8) and gradual increases in total volatile base nitrogen, indicating quality deterioration over time.
- Samples showed significant increases in histamine and other biogenic amines, with histamine levels reaching over 116 mg/100 mL after one year, especially in warmer storage conditions.
- Sensory evaluations revealed that fish sauce stored at 10°C had higher umami and aroma scores, while sauces stored at 35°C were noted for rancidity, highlighting the impact of storage temperature on overall quality.
