Acceleration of autolysis during fish sauce fermentation by adding acid and reducing the salt content |
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Authors: | Asbjrn Gildberg Jasmin Espejo-Hermes Florian Magno-Orejana |
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Affiliation: | Asbjørn Gildberg,Jasmin Espejo-Hermes,Florian Magno-Orejana |
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Abstract: | Good quality fish sauce was produced from anchovies (Stolephorus spp.) that had been allowed to autolyse at pH 4 and low salt concentration. After an initial phase of rapid autolysis, the samples were neutralised, and salt was added to the normal level (250 g kg?1) before the fish sauce was separated by suction. By this method fish sauce with acceptable flavour could be produced after 2 months, whereas the normal production time is more than 6 months. This rapidly-produced fish sauce had a lower level of volatile base and acid, and a better balanced composition of essential amino acids than a first grade commercial fish sauce. |
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Keywords: | Fish sauce patis autolysis acidification amino acid |
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