Effect of salt concentration (10, 20 and 30%, respectively) and fermentation temperature (10 and 20oC, respectively) on changes in quality index (VBN, Histamine, Amino nitrogen, Total viable cell counts, Coliform bacteria and E. coli counts) of culinary salted and fermented anchovy during fermentation were investigated to suggestion of fundamental documents for industrial objectives. Our results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature in salted and fermented anchovy with below 20% of salt concentration however effect of salt concentration and fermentation temperature on quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.

Materials and Methods
  실험재료
  젓갈의 제조
  휘발성 염기질소(Volatile Basic Nitrogen; VBN)
  히스타민
  아미노산성질소(NH2-N; Amino-nitrogen, AN)
  일반세균수
  대장균군
  대장균
  통계분석
 Results and Discussion
  젓갈의 숙성 중 특성 변화
  미생물학적 변화
 Acknowledgement
 국문요약
 Referances

• 고영애(영산대학교 관광대학원 조리예술전공, Dept. of Culinary Art Graduate School of Tourism Youngsan University) | Young Aey Ko
• 김성훈(영산대학교 관광대학원 조리예술전공, Dept. of Culinary Art Graduate School of Tourism Youngsan University) | Sung Hun Kim
• 송호수(영산대학교 서양조리학과, Dept. of Western Cuisine & Culinary Arts, Youngsan University) | Ho Su Song Correspondence to