Biochemical properties of fish sauce prepared using low salt, solid state fermentation with anchovy by-products

Yu, Xiaohang; Mao, Xiangzhao; He, Shuai; Liu, Pei; Wang, Yanchao; Xue, Changhu

doi:10.1007/s10068-014-0205-2

Cited by 22 publications

(9 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The high DH obtained could be due to the synergistic effects of the multiple proteases produced by the strains during fermentation. However, these DH were lower than those of fermented Pacific whiting fish sauce (40%) (Tungkawachara et al 2003) and fermented anchovy by-products sauce (50%) (Yu et al 2014). …”

Section: Preparation Of Fermented Sardinelle Protein Hydrolysatesmentioning

confidence: 65%

Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

et al. 2017

View full text Add to dashboard Cite

This study investigated the potential effects of fermented sardinelle protein hydrolysates (FSPHs) obtained by two proteolytic bacteria, Bacillus subtilis A26 (FSPH-A26) and Bacillus amyloliquefaciens An6 (FSPHAn6), on hypercaloric diet (HCD) induced hyperglycemia and oxidative stress in rats. Effects of FSPHs on blood glucose level, glucose tolerance, a-amylase activity and hepatic glycogen content were investigated, as well as their effect on the oxidative stress state. Biochemical findings revealed that, while undigested sardinelle proteins did not exhibit hypoglycemic activity, oral administration of FSPHs to HCD-fed rats reduced significantly a-amylase activity as well as glycemia and hepatic glycogen levels. Further, the treatment with FSPHs improved the redox status by decreasing the levels of lipid peroxidation products and increasing the activities of the antioxidant enzymes (superoxide dismutase, glutathione peroxidase and catalase) and the level of glutathione in the liver and kidneys, as compared to those of HCD-fed rats. FSPHs were also found to exert significant protective effects on liver and kidney functions, evidenced by a marked decrease in alkaline phosphatase activity and a modulation of creatinine and uric acid contents. These results indicated the beneficial effect of FSPHs on the prevention from hyperglycemia and oxidative stress.

show abstract

Section: Preparation Of Fermented Sardinelle Protein Hydrolysatesmentioning

confidence: 65%

Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

et al. 2017

View full text Add to dashboard Cite

show abstract

“…To shorten the fermentation period, more attention has been paid to fish sauce rapid fermentation. The methods for rapid fermentation are as follows: (i) addition of proteolytic enzymes (Aquerreta et al, 2002) or viscera rich in protease (Klomklao et al, 2006), (ii) higher fermentation temperature (Yu et al, 2014) and (iii) application of soya sauce koji (Murakami et al, 2009). On the other hand, addition of koji especially koji inoculated with Aspergillus oryzae is verified to be a practical approach to produce fish sauce with good taste and flavour in shorter period (Liang et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

Zhao

Jiang

et al. 2017

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The objective of this study was to investigate the effect of mixed kojis on essential indices of fish sauce. Fish sauce inoculated with mixed kojis (FSB, Aspergillus oryzae koji:Aspergillus niger koji = 3:1) and A. oryzae koji (FSA, control) was prepared. At the end of fermentation, the content of amino nitrogen, total soluble nitrogen, Free amino acid (FAA) and glutamic acid in FSB increased by 7.50%, 7.84%, 9.80% and 28.43% compared to FSA, due to higher acid protease activity in mixed kojis. Moreover, flavour groups including phenols, ketones and nitrogen‐containing compounds in FSB were also improved. According to the results of sensory evaluation, FSB showed higher intensity of umami and caramel attributes, lower intensity of ammonia and sour attributes. All the results suggested that the usage of mixed kojis to produce fish sauce was an effective method that can accelerate the fermentation process and improve the flavour of fish sauce made with freshwater fish by‐products.

show abstract

“…This occurs because of the breakdown of the peptide bonds carried out by the enzyme. However, this DH is lower than fermented redfish protein hydrolyzate (DH = 40.9%) (Khiari and Mason 2018) and fermented anchovy waste (50%) (Yu et al, 2014;Rai et al, 2011). The amino acid profile of fermented tuna viscera before and after fermentation is presented in Table 3.…”

Section: Resultsmentioning

confidence: 92%

Characteristics of Tuna Viscera (Thunnus sp.) Hydrolysate Protein Fermented by Bacillus licheniformis

Nugroho

Ekawati

Kartikaningsih

2020

RJLS

View full text Add to dashboard Cite

This study aims to analyze the nutritional composition of the degree of hydrolysis and amino acids in the internal organ waste of tuna and the protein hydrolyzate of tuna's internal organs after fermentation using the Bacillus licheniformis bacteria. The analysis showed that the protein content of tuna offal was 53.52%, and after fermentation by Bacillus licheniformis, bacteria were able to increase protein levels from 56.04. The degree of hydrolysis of protein (DH) showed an increase of 13.24% in tuna offal to 22.28% of protein hydrolyzates are fermented tuna innards. The total essential amino acids and non-essential amino acids in the fermented tuna innards' protein hydrolyzates increased during the fermentation process. The highest levels of essential amino acids were found in arginine as high as 3.632965 at the 96th hour, and the lowest histidine was 1.082602. In contrast, for the highest non-essential amino acids, there was glycine at 8.52223, and the lowest for tyrosine was 1.272592.

show abstract

Biochemical properties of fish sauce prepared using low salt, solid state fermentation with anchovy by-products

Cited by 22 publications

References 26 publications

Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

Beneficial effects of fermented sardinelle protein hydrolysates on hypercaloric diet induced hyperglycemia, oxidative stress and deterioration of kidney function in wistar rats

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

Characteristics of Tuna Viscera (Thunnus sp.) Hydrolysate Protein Fermented by Bacillus licheniformis

Contact Info

Product

Resources

About