Changes in taste substances during fermentation of fish sauce and the correlation with protease activity

Zhu, Wenhui; Luan, Hongwei; Bu, Ying; Lǐ, Jiànróng; Li, Xuepeng; Zhang, Yuyu

doi:10.1016/j.foodres.2021.110349

Cited by 47 publications

(33 citation statements)

References 33 publications

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“…The content of total free amino acids was significantly decreased with the substitution level increasing (P<0.05). It is known that free amino acids contributed to the formation of five tastes (Kong et al, 2017;Merlo et al, 2021;Zhu et al, 2021). The contents of sweet amino acids (Gly, Ala, Ser, Thr, Pro) and sour amino acids (Glu, Asp, His) significantly decreased when the proportion of substitution over 45% (P<0.05).…”

Section: Muscle Free Amino Acidsmentioning

confidence: 96%

Replacement of fishmeal by yellow mealworm meal on the growth performance, feed utilisation and quality of large yellow croaker

Yuan

Zhang

et al. 2022

JIFF

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An 80-day feeding trial was conducted to evaluate the effects of yellow mealworm (Tenebrio molitor, TM) meal as substitute for dietary fishmeal on the growth performance, feed utilisation and flesh quality of large yellow croaker (initial body weight: 189.18±0.13 g). The control diet (TM0) was designed to contain 56% of fishmeal. Based on the TM0, graded levels of TM meal (15, 30, 45, 60, 75 and 100%, respectively) were used to replace fishmeal to formulate the other six experimental diets (TM15, TM30, TM45, TM60, TM75 and TM100), respectively. The results showed that the survival was not significantly affected by dietary TM meal levels (P>0.05). Compared with control group, the final body weight, weight gain rate and protein efficiency ratio decreased significantly when the replacement level over 30%, while feed conversion ratio increased significantly as replacement level over 45% (P<0.05). The total protein-bound amino acid content in muscle was significantly increased with the increase of dietary TM meal inclusion (P<0.05). With replacement level increasing, the percentage of eicosapentaenoic acid (EPA) and Σn-3/Σn-6 poly-unsaturated fatty acids (PUFA) in muscle significantly decreased (P<0.05). Meanwhile, the skin redness (a*) and yellowness (b*) values in the ventral and bottom of ventral regions showed a decreasing and increasing trend, respectively (P<0.05). The TM100 group showed a higher myofibre diameter and lower myofibre density compared to the control group (P<0.05). Total replacement of fishmeal with TM meal significantly down-regulated and up-regulated the expression of myf6 and mstn, respectively (P<0.05). The contents of inosine-5′-monophosphate and total free amino acids were significantly decreased with the increase of TM meal inclusion (P<0.05). In conclusion, TM meal can replace at least 30% of dietary fishmeal protein without negative effects on the growth, feed utilisation and flesh quality of large yellow croaker.

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Section: Muscle Free Amino Acidsmentioning

confidence: 96%

Replacement of fishmeal by yellow mealworm meal on the growth performance, feed utilisation and quality of large yellow croaker

Yuan

Zhang

et al. 2022

JIFF

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“…found that metalloproteases play a major role in the formation of ammonia nitrogen (NH 3 ‐N) and free amino acid nitrogen (FAAN). The free amino acid is an important constituent for the taste in fish sauce 22,42 . The content of the metalloprotease increased with fermentation time, also causing the FAA‐N content in the fish sauce to increase.…”

Section: Discussionmentioning

confidence: 99%

“…The free amino acid is an important constituent for the taste in fish sauce. 22,42 The content of the metalloprotease increased with fermentation time, also causing the FAA-N content in the fish sauce to increase. When the fermentation reaches a certain level, the free amino acid content does not increase, 43 which may be due to a decrease in the metalloprotease activity in the late fermentation stage.…”

Section: Discussionmentioning

confidence: 99%

“…R 2 X, R 2 Y, Q 2 were greater than 0.5, and R 2 Y − Q 2 < 0.3, which shows that the result was reasonable. The variable importance of projection (VIP) analysis was used to determined important variables 22 . Generally, variables with VIP > 1 were considered as the important variables, 23 0.5 < VIP < 1 were considered as the major variables, and VIP < 0.5 were considered as the unimportant variables 22 …”

Section: Methodsmentioning

confidence: 99%

“…22 Generally, variables with VIP > 1 were considered as the important variables, 23 0.5 < VIP < 1 were considered as the major variables, and VIP < 0.5 were considered as the unimportant variables. 22…”

Section: Establishment Of Correlation Modelmentioning

confidence: 99%

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Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity

Liu

Luan

et al. 2021

J Sci Food Agric

Self Cite

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BACKGROUND Antioxidant activity has been found in fermented fish sauce. In this experiment, the properties of endogenous protease and antioxidant activity were studied in anchovy sauce during fermentation. The correlation between protease activity and antioxidant activity in fermented anchovy sauce was analyzed using the partial least squares (PLS) method. RESULTS The results showed that at least four proteases were present in the endogenous enzyme solution, and the optimum pH values were 2.5, 5.5, 9.0, and 12.5, respectively. The maximum inhibition rate of endogenous protease, from high to low, was: serine protease inhibitor > trypsin inhibitor > aspartic protease inhibitor (pepsin inhibitor) > cysteine protease inhibitor > metalloprotease inhibitor. At the sixth month of fermentation, fish sauce had stronger trypsin, pepsin‐like activity, and antioxidant activity. At the ninth month of fermentation, the cathepsin activity was greater. A model correlating changes in protease activity with antioxidant activity suggested that the trypsin and serine protease were the main factors affecting antioxidant activity. CONCLUSION This study reports a model correlating changes in protease activity with the antioxidant activity of fish sauce. It lays a foundation for further exploration of the formation of antioxidant substances and antioxidant effects during the process of fish sauce fermentation. © 2021 Society of Chemical Industry.

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The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

Ghayoomi,

Edalatian Dovom,

Habibi Najafi

et al. 2024

Food Science & Nutrition

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The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process. The microbial population of Mahyaveh sauce demonstrated that lactic acid bacteria (LAB), total bacterial count, and Enterobacteriaceae decreased during fermentation. The population of lactic acid bacteria and the total count of bacteria were around one logarithmic cycle lower in the presence of 10% salt than under low salt conditions. Histamine and cadaverine concentrations increased to 43.49 and 42.76 mg/kg during the fermentation period, respectively. As a result, the population density of histamine‐producing bacteria rose from 3.00 log CFU/mL at the beginning to 4.58 log CFU/mL at the end of process. The population density of cadaverine‐producing bacteria was 3.43 and 5.24 log CFU/mL on the 20th and 40th days of fermentation, respectively. Sensory evaluation results indicated that our sample of fish sauce had an overall acceptability score of 5.1 (good). On the other hand, Principal Component Analysis (PCA) demonstrated a positive correlation between the most of chemical parameters and the fermentation period. The concentration of cadaverine and histamine has a positive association with the pH and type of bacteria producing the biogenic amines.

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Changes in taste substances during fermentation of fish sauce and the correlation with protease activity

Cited by 47 publications

References 33 publications

Replacement of fishmeal by yellow mealworm meal on the growth performance, feed utilisation and quality of large yellow croaker

Replacement of fishmeal by yellow mealworm meal on the growth performance, feed utilisation and quality of large yellow croaker

Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

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