Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

The effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of fish sauce produced from sailfin sandfish (Arctoscopus japonicus) with different salt concentrations (10% and 20%) were investigated over 10 months. Fish sauces prepared from sailfin sandfish with rice koji and a low salt concentration had higher total nitrogen, amino nitrogen and total free amino acid than did those without rice koji or with a high salt concentration. Sensory evaluation of fish sauces prepared with rice koji and a low salt concentration found better taste, flavour and overall acceptance than those prepared without rice koji during fermentation (P < 0.05). The use of rice koji increased the total nitrogen, amino nitrogen and free amino acid and also enhanced the sensory qualities during fermentation. These results suggest that the use of rice koji can result in a low‐salt fish sauce with better flavour.     

QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY‐PRODUCTS FROM FISH GEL AND KAMABOKO PROCESSING

ABSTRACT

In order to make effective reuse of kamaboko processing wastes and to minimize the amount of waste disposal, the production of two kinds of fish sauces was tried on a small industrial scale from the wastes with or without the addition of the meat of deepsea smelt (Glossanodon semifasciatus). They were fermented for 6 months at room temperature using salt and koji mold. As a control, a fish sauce was also produced only from the deepsea smelt meat. The recovery of fish sauce from the initial mashed mixture ranged between 75 and 79%, depending on the ingredients in the three fish sauce products. The total nitrogen content of the waste sauce and the mixed sauce was lower than that of the control. The levels of the original additives to kamaboko products, β‐carotene and sorbic acid, were very low in these fish sauces. The taste‐active components of the waste sauce and mixed sauces were lower than those of the control. Sensory evaluation revealed that the former two waste sauces were less bitter and higher in saltiness than the control. However, no difference was found in umami taste between these products. These findings suggest that the wastes from kamaboko processing factories could be reused as fish sauce for food condiments.

PRACTICAL APPLICATIONS

Recent development in the food industry in Japan has enabled the surimi‐based products to be mass produced and standardized even in the fish gel, kamaboko trade. However, a serious problem has arisen in the development of kamaboko processing through the discharge of the wastes, i.e., nonstandard products or fragments, from kamaboko processing factories. It is clear that the waste from kamaboko processing factories is transformed effectively into fish sauce by using soy sauce koji mold. As a result, the amount of the discharged wastes from kamaboko factories are able to be minimized because the liquefaction ratio of the fish sauce mushes (moromi) from the wastes after fermentation was high and the products have a high umami taste and agreeable soy sauce‐like flavor.     

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce

This study obtained an anchovy flavourful fish sauce by a bioprocess of aerobic fermentation with Aspergillus oryzae OAY1 in a period of time as short as 3 days. Amino nitrogen of the fish sauce increased to 7.35 mg mL^?1 by optimisation with response surface methodology (RSM). Results of chemical analysis showed that amino nitrogen, hydrolysis degree, reducing sugar and total amino acids all increased, along with the enhanced antioxidant activity. With regard to biogenic amines, most of the tested biogenic amines decreased after fermentation. Electronic nose test revealed that the odour of the fish sauce became more balanced and favourable after fermentation. In addition, volatile odorant analysis and sensory evaluation showed that no particularly unpleasant flavour ingredient was found in the anchovy fish sauce, and the taste was overall satisfactory. Meanwhile, consumer acceptance test showed that the anchovy fish sauce produced in this study using A. orzyae OAY1 had a high consumer acceptance similar to the commercial anchovy fish sauce. This aerobic fast‐fermentation process provided an efficient method for high‐quality fish sauce production.     

Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)

The effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis), at levels of 0%, 10% and 20%, on the liquefaction and characteristics of fish sauce produced from the sardine (Sardinella gibbosa) with different salt concentrations (15%, 20% and 25%) were monitored during fermentation for 180 days. Fish sauces prepared from sardine with spleen supplementation contained greater total nitrogen, amino nitrogen, formaldehyde nitrogen and ammonia nitrogen than did those without spleen addition throughout the fermentation. The rate of liquefaction was dependent on the amount of spleen added. Reduction of salt content accelerated the hydrolysis of fish protein during fermentation. The liquefaction rate of the lower salt-treated samples was generally faster than were those treated with higher salt content. Among all treatments, sardine with 25% spleen and 15% salt added exhibited the greatest protein hydrolysis, particularly at the early stages, suggesting the combined effects of autolysis and spleen proteinase. The greater liquefaction was coincidental with the development of browning as well as the increase in redness of liquid formed. An acceptability test revealed that the samples were different in colour, aroma, taste and overall acceptance (p < 0.05). Fish sauce samples containing 20% salt, without and with 10% spleen addition had similar acceptabilities to commercial fish sauce. Therefore, the addition of spleen, as well as salt reduction, can accelerate the liquefaction of sardine for fish sauce production.     

Biochemical changes occurring during the manufacture of budu

The changes that occur during the commercial production of budu, a Malaysian fish sauce were examined. It was shown that the maximum volume of liquid was produced after 140 days and that proteolysis continued to occur until 200 days when 56% of the insoluble fish protein had been hydrolysed into soluble form. The colour was produced early during the fermentation. The aroma constituents, ammonia and trimethylamine, were produced early in the fermentation process, but the volatile fatty acids did not appear when fresh fish (Stolephorus) was used for the fermentation. In the commercial production, n-butanoic acid concentration remained constant during the fermentation but ethanoic acid did increase during the period. The salt concentration and the pH were approximately constant throughout, at 26% and 5.65, respectively.     

Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes

The aim of this study was to investigate the effect of porosity‐controlled earthenware as fermentation vessels for Korean soy sauce. Porosity of fermentation vessels was controlled by glazing the surfaces of Korean earthenware. Three kinds of onggis– the outside glazed, inside and outside glazed, and unglazed onggi – were made and used to investigate the effect of glazing on the fermentation of soy sauce. During fermentation of soy sauce in porosity‐controlled earthenwares at 30 °C for 4 months, physical, chemical, microbiological and sensory quality attributes were monitored. Compared to other vessels, soy sauce fermented in onggi with both inside and outside surfaces glazed showed less water loss (10.7%), salt content (17.6%) and pH (pH4.4) after the fourth month. It also produced higher total acidity (1.43%), protease activity (810 μg mL^?1 min^?1) and microbiological changes that included total aerobic bacteria [4.3 log(cfu mL^?1)], lactic acid bacteria [3.8 log(cfu mL^?1)] and yeast [4.2 log(cfu mL^?1)]. The contents of total nucleotide (200–255 mg per 100 g sample) and free amino acids (4634–4848 mg per 100 g sample) in soy sauce were not consistent with glazing, which may be more affected by other factors, such as water loss, than the porosity of vessels. However, the percentage of glutamic acid among total free amino acids was 23.6% in onggi with both surfaces glazed, which was a little higher than the 21.9% in the outside glazed and 21.5% in the unglazed. These positive physicochemical and microbiological changes during fermentation in onggi with both sides glazed also resulted in higher sensory quality.     

Improvement of Fish Sauce Quality by Strain CMC5‐3‐1: A Novel Species of Staphylococcus sp.

Staphylococcus sp. CMC5‐3‐1 and CMS5‐7‐5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formation. These Gram‐positive cocci were able to grow in up to 15% NaCl with the optimum at 0.5% to 5% NaCl in tryptic soy broth. Based on ribosomal 16S rRNA gene sequences, Staphylococcus sp. CMC5‐3‐1 and CMS5‐7‐5 showed 99.0% similarity to that of Staphylococcus piscifermentans JCM 6057^T, but DNA–DNA relatedness was <30%, indicating that they were likely to be new species. DNA relatedness between these 2 strains was only 65%, suggesting that they also belonged to different species. The α‐amino group content of 6‐month‐old fish sauce inoculated with Staphylococcus sp. CMC5‐3‐1 was 740.5 mM, which was higher than that inoculated by the strain CMS5‐7‐5 (662.14 mM, P < 0.05). Histamine was not produced during fermentations with both strains. Fish sauce inoculated with Staphylococcus sp. CMC5‐3‐1 showed the highest content of total glutamic acid (P < 0.05). The major volatile compound detected in fish sauce inoculated with Staphylococcus sp. CMC5‐3‐1 was 2‐methypropanal, contributing to the desirable dark chocolate note. Staphylococcus sp. CMC5‐3‐1 could be applied as a starter culture to improve the umami and aroma of fish sauce.     

Modeling and Optimization of Electrodialytic Desalination of Fish Sauce Using Artificial Neural Networks and Genetic Algorithm

Electrodialysis (ED) has been proposed as a means to reduce sodium ion concentration in fish sauce. However, no information is so far available on the optimum condition to operate the ED process. Artificial neural network (ANN)-based models were therefore developed to predict the ED performance and changes in selected quality attributes of ED-treated fish sauce; optimum operating condition of the process was then determined via multi-objective optimization using genetic algorithm (MOGA). The optimal ANN models were able to predict the ED performance with R ²?=?0.995, fish sauce basic characteristics with R ²?=?0.992, and the concentrations of total aroma compounds and total amino acids, flavor difference, and saltiness of the treated fish sauce with R ²?=?0.999. Through the use of MOGA, the optimum condition of the ED process was the use of an applied voltage of 6.3 V and the maintenance of the residual salt concentration of the treated fish sauce of 14.3 % (w/w).     

Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation

Trypsin‐like proteinases exhibited the highest activity in viscera and muscle of Indian anchovy (Stolephorus spp.). The molecular weights (MWs) of proteinases in viscera were estimated to be 31, 35, 44, 49 and 57 kDa by activity staining in the presence of 4 mol L^?1 NaCl. The MW of proteinase extracted from muscle was 56 kDa. This reflects that only one proteinase was extracted from muscle whereas five proteinases were extracted from viscera. Trypsin‐like, chymotrypsin‐like and cathepsin L‐like proteinases were found in commercial fish sauce samples throughout 12 months of fermentation, suggesting that these proteinases were stable at high salt concentrations (250–300 g kg^?1 NaCl) and under acidic conditions (pH 5.2–5.8). In contrast, leucine aminopeptidase activity was detected only in the first month. The MWs of proteinases found in fish sauce after various fermentation periods were estimated to be 37, 47 and 53 kDa, which coincided with the MWs of proteinases found in Indian anchovy. Copyright © 2006 Society of Chemical Industry     

Use of exogenous enzymes to elaborate the Roman fish sauce ‘garum’

A fermented fish sauce, which tries to imitate the ancient Roman ‘garum’, was developed from tuna (Tunnus thynnus) liver and mackerel (Scomber scombrus). Exogenous proteolytic enzymes were used to accelerate the elaboration process, and various fermentation technological parameters (salt percentage, temperature, enzyme dose, continuous stirring) were assayed in order to optimise the process and obtain the best yield. Best conditions were 10% salt (5% added at the start of the process and the 5% after 24 h of fermentation), 35–37 °C and Neutrase (an endoprotease from Bacillus subtilis) at 0.125 Anson Units per 100 g. The fermentation process was carried out in 48 h. The obtained product (filtered and diluted with a guar gum solution) was a thick sauce with 21 mgNg^?1, 5.9% salt and 10% fat. The lipidic fraction showed a very interesting fatty acid profile, especially in relation to its ω‐3 fatty acids (PUFA/SFA ratio 0.98; 4.2 g eicosapentaenoic acid and 11.3 g docosahexaenoic acid per 100 g fat). The developed garum was rather different from fish sauces that are manufactured nowadays in South East Asian countries. © 2001 Society of Chemical Industry     

Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties

Historically, fish sauce has been a standard condiment and ingredient in various Southeast Asian cuisines. Moreover, fish sauce imparts umami taste, which may enhance perceived saltiness in food. This quality suggests that fish sauce may be used as a partial substitute for sodium chloride (NaCl) in food preparation, which may present a valuable option for health‐conscious and salt‐restricted consumers. However, the degree to which NaCl can be decreased in food products without compromising taste and consumer acceptance has not been determined. We hypothesized that NaCl content in food may be reduced by partial replacement with fish sauce without diminishing palatability and consumer acceptance. Preparations of 3 types of food were assessed to test this hypothesis: chicken broth (n = 72); tomato sauce (n = 73); and coconut curry (n = 70). In the first session, the percentage of NaCl that could be replaced with fish sauce without a significant change in overall taste intensity was determined for each type of food using the 2‐Alternative Forced Choice method. In the second session, subjects rated 5 samples for each food with varying NaCl and/or fish sauce content on 3 sensory attributes: deliciousness; taste intensity; and saltiness. Our results demonstrate that NaCl reduction was possible in chicken broth, tomato sauce, and coconut curry at 25%, 16%, and 10%, respectively, without a significant loss (P < 0.05) in deliciousness and overall taste intensity. These results suggest that it is possible to replace NaCl in foods with fish sauce without reducing overall taste intensity and consumer acceptance.     

Fermentation technology and quality of sauce prepared from rice dreg protein

Fermented sauce, from rice dreg protein (RDP) instead of soybean, has unique advantages. In the present paper, the fermentation technology of RDP sauce was studied. Amino nitrogen, reducing sugar, soluble protein and colour indicators, as well as the quality of three kinds of RDP sauce fermented under different conditions, were analysed. The results suggest that an optimized fermentation technology is the addition of 2.4 times salty solution into koji, to obtain a 13% salt concentration in the sauce mash, and then fermentation at ~35°C. RDP sauce that had an addition of 0.01% Zygosaccharomyces rouxii in the fermentation stage gave a good quality RDP sauce. The RDP sauce content of amino nitrogen and reducing sugar, with 0.01% Z. rouxii, was 0.98 and 4.57 g/100 mL respectively, and the corresponding sensory quality was better than in the samples produced without Z. rouxii. It was concluded that RDP can be utilized to produce a high‐quality sauce. Copyright © 2015 The Institute of Brewing & Distilling     

Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus)

Fresh capelin (Mallotus villosus) was harvested from the North Atlantic during both summer and winter fishing seasons. Reaction conditions for fish sauce processing were optimized with respect to temperature, salt concentration and reaction time, using a response surface methodology (RSM) experimental design. Whole capelin was minced and samples were ground with increasing salt concentrations. RSM optimizations were conducted, ranging from 5% to 30% salt, and incubating at 5° intervals from 0 to 65 °C. Autolytic activity was estimated by extracting the liquid formed by the mixture with trichloroacetic acid and estimating protein content by the Lowry method. Samples for fish sauce production were then prepared under optimized conditions by mixing ground capelin with 10% salt and incubating at 50 °C for up to 270 days for the summer capelin and up to 360 days for the winter capelin. Samples were collected at regular intervals and analyzed for liquid yield, moisture, protein, soluble solids, specific gravity, pH, colour and amino acid content. Kjeldahl protein content in the fish sauce from summer capelin was 2.03% after 250 days of fermentation and twice as high as that in winter capelin fish sauce. Moisture content and pH were lower in the summer capelin fish sauce, but Brix and density were higher than those in fish sauce from winter capelin. Brown colour formation was very rapid in the summer capelin fish sauce but slow in the winter capelin fish sauce. Summer capelin may be successfully utilized for the production of fish sauce without added enzymes.     

Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions

Fish sauce is an ingredient that exhibits unique flavor and is widely used by people in Southeast Asia. Fish sauce, however, contains a significant amount of salt (sodium chloride). Recently, electrodialysis (ED) has been successfully applied to reduce salt in fish sauce; however, no information is available on the effect of ED on changes in compounds providing aroma and taste of ED-treated fish sauce. The selected aroma compounds, amino acids, and sensory quality of the ED-treated fish sauce with various salt concentrations were then analyzed. The amounts of trimethylamine, 2,6-dimethylpyrazine, phenols, and all carboxylic acids except for hexanoic acid significantly decreased, whereas benzaldehyde increased significantly when the salt removal level was higher. The amounts of all amino acids decreased with the increased salt removal level. Significant difference in flavor and saltiness intensity among ED-treated fish sauce with various salt concentrations, as assessed by a discriminative test, were observed. PRACTICAL APPLICATION: Information obtained in this work can serve as a guideline for optimization of a process to produce low-sodium fish sauce by ED. It also forms a basis for further in-depth sensory analysis of low-sodium fish sauce.     

Analysis of Volatile Compounds in Traditional Chinese Fish Sauce (Yu Lu)

Yu lu is a traditional Chinese fish sauce with a strong and distinctive odor. The volatile compounds in the fish sauce made from anchovy (Engraulis japonius) and the snakehead fish (Channa asiatica) were isolated by simultaneous distillation–solvent extraction (SDE) and analyzed by gas chromatography (GC) and mass spectrometry (MS). About 70 volatile compounds were identified, including 20 acids, 4 carbonyls, 14 nitrogen-containing compounds, 14 hydrocarbons, 8 esters, and 3 sulfur-containing compounds. The major contributors to the characteristic odor of the fish sauce are dimethyl disulfide, dimethyl trisulfide, propanoic acid, butanoic acid, 3-(methylthio)-propanol, 2-methylbutenal as well as some nitrogen-containing compounds. Nitrogenous and sulfurous compounds in the fish sauce made from anchovy were more abundant than the fish sauce made from snakehead, while snakehead fish sauce had a greater amount of volatile fatty acids. 3-(Methylthio) propanol could be another important contributor to the distinctive odor of fish sauce.     

Furan in canned sardines and other fish

Thirty-seven different samples of canned sardines and other fish sold in the United Kingdom were analysed for their furan content using a validated automated headspace gas chromatography–mass spectrometry procedure. All 37 samples contained detectable furan, with an average level of 26 μg kg^?1. The maximum furan content was in canned fish containing tomato sauce, which had an average of 49 μg kg^?1 and in canned fish packed with lemon which had an average of 55 μg kg^?1. All fish in brine or in oil contained less than 20 μg kg^?1 furan. Furan levels recorded in fish packed in extra virgin olive oil were low with an average of 2 μg kg^?1.     

Identification of haloarchaea during fermentation of Sardinella longiceps for being the starter culture to accelerate fish sauce production

The present study was aimed to improve the value of native species Sardinella longiceps by fermentation method. Throughout the fermentation process, Halophilic archaeal diversity (10³–10⁷ log CFU/g) with their biochemical changes was observed. Overall, 67 archaeal isolates were isolated in various stages of fermentation and its belonging to sixteen genera dominated by Halobacterium (16), Natronobacterium (9), Halococcus (8), Halomicrobium (5), Halorubrum (4) and Haloalkalicoccus (4) which were identified by 16S rRNAgene analysis. During the fish sauce fermentation, Halobacterium sp. S12FS1 was predominant and it has significantly reduced (75%) the maturation time from 12 months into 4 months with an effective biochemical changes and potential protease and lipase enzyme activities. The sensory evaluation of archaeal fermented samples has received higher level (9.1 ± 0.48) of acceptability than control (7.4 ± 0.43). Hence, the implementation of present work will be successful at commercial level and will support directly to fishery products development globally.     

Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By-products During Fermentation Stage

ABSTRACT: The fermentation condition for producing Pacific whiting fish sauce was static atmospheric fermentation with 25% salt at 50 °C. The effective enzymes in fermentation were heat stable and salt tolerant. Fermentation at 50 °C gave higher yields than at 35 °C. Total nitrogen content of whole fish fermented at 50 °C reached the equivalent level of commercial fish sauce before 15 d, supporting the strong degradation effects of Pacific whiting enzymes at earlier stages. Soluble solid and relative gravity also reached commercial level at 60 d. However, color value of unripened fish sauce was far from commercial fish sauce, indicating that ripening may be necessary to develop proper color. Staphylococcus, Bacillus , and Micrococcus were found as predominant microorganisms during fermentation.     

Real-Time PCR Quantification of Protease-Producing Bacteria in Traditional Chinese Fish Sauce

This study aims to isolate, identify, and quantify protease-producing bacteria in traditional Chinese fish sauce. Fifty-five protease-producing bacteria were isolated from 10 fermented fish sauce samples in five growth media based on their morphology and caseinolytic activity. These isolates were identified through their 16S rDNA gene sequences. BLAST analysis of 16S rDNA sequences revealed that 46 and 9 strains belonged to Bacillus sp. and Virgibacillus halodenitrificans, respectively. We used EvaGreen dye in real-time PCR assay to target the partial bacterial 16S rDNA gene sequences of the 55 strains from fish sauce. Two primer pairs (A and B) were designed. Primer pair B was more suitable than primer pair A for real-time PCR assay, in which the optimum annealing temperature was 60 °C. The significance of the developed method was proven by the highly linear characteristic of the standard curve that relates lower threshold cycle (Ct) values and 16S rDNA copy numbers of the standard DNA sample. This method was used to calculate the number of protease-producing bacteria in fish sauce. The minimum level of detection (1.44?×?10³ copies/μL) was also verified. The concentration of protease-producing bacteria in fish sauce was estimated to be (1.47?±?0.73)?×?10³ colony-forming units (cfu)/mL by real-time PCR assay and showed a percentage of positive results correctly assigned of 91.8 % when compared to the plate culture method used as reference. The results may serve as a foundation for future studies on the microbial succession and variation of microorganisms during fish sauce fermentation.     

Fermentation of meat with koji and commercial enzymes,and properties of its extract

This study was carried out in order to make the Japanese fermented meat sauce shishibishio. The fermentation mixtures (moromi) were prepared by mixing ground pork with salt at one of three levels (15, 20 or 25%), koji (rice fermented with Aspergillus oryzae) and pepper. Commercial enzymes, ie Alcalase or Pectinase 3S, were added in order to accelerate the proteolysis of the moromi. After 3 months of fermentation, counts of viable bacteria were below 300 cfu g^?1, and no coliforms was detected in any moromi. Shishibishio obtained after 3 months had an acceptable seasoning with high peptide and free amino acid content, and good hygienic quality; in particular, no unpleasant smell and taste was found. The addition of Alcalase or Pectinase 3S appreciably increased yield of shishibishio and protein recovery from moromi by accelerating the liquefaction and the proteolysis, resulting in the improvement of the sensory quality of the products. The highest yields were, respectively, 49.8 to 50.6%, collected from moromi in which we used 15% salt. Shishibishio with Alcalase had a higher peptide content but a lower total free amino acid content than that with Pectinase 3S. However, there was not much difference in the sensory evaluations for two enzyme treatments. Copyright © 2005 Society of Chemical Industry