Chemical components of fermented fish products

Mizutani, Tadashi; Kimizuka, Akimitsu; Ruddle, Kenneth; Ishige, Naomichi

doi:10.1016/0889-1575(92)90031-e

Cited by 61 publications

(46 citation statements)

References 1 publication

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“…Amino acids glycine, alanine, serine, and threonine give a sweet taste, while valine, phenylalanine, and histidine give a bitter taste [24]. [27]states that glutamic acid is closely related to "umami", which is produced as a relatively stable amino acid in the absence of secondary decomposition during fermentation. Table 3 shows that fatty acids dominant in rusip are docosahexaenoic acid, palmitic acid, oleic acid, arachidonic acid, stearic acid, eicosapentaenoate, palmitoleic acid, and myristic acid.…”

Section: Resultsmentioning

confidence: 99%

Amino acid and fatty acid compositions of Rusip from fermented Anchovy fish (Stolephorussp)

Koesoemawardani

Hidayati

subeki

2018

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. Rusip is a typical food of Bangka Belitung Indonesia made from fermented anchovy. This study aims to determine the properties of chemistry, microbiology, composition of amino acids and fatty acids from fermented fish spontaneously and non spontaneously. Spontaneous rusip treatment is done by anchovy fish (Stolephorussp) after cleaning and added salt 25% (w/w) and palm sugar 10% (w/w). While, non-spontaneous rusip is done by adding a culture mixture of Streptococcus, Leuconostoc, and Lactobacillus bacteria 2% (w/v). The materials are then incubated for 2 weeks. The data obtained were then performed t-test at the level of 5%. Spontaneous and non-spontaneous rusip fermentation process showed significant differences in total acid, reducing sugar, salt content, TVN, total lactic acid bacteria, total mold, and total microbial. The dominant amino acid content of spontaneous and non-spontaneous rusip are glutamic acid and aspartic acid, while the dominant fatty acids in spontaneous and nonspontaneous rusip are docosahexaenoic acid, palmitic acid, oleic acid, arachidonic acid, stearic acid, eicosapentaenoic acid, palmitoleic acid, and myristic acid.

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Section: Resultsmentioning

confidence: 99%

Amino acid and fatty acid compositions of Rusip from fermented Anchovy fish (Stolephorussp)

Koesoemawardani

Hidayati

subeki

2018

IOP Conf. Ser.: Mater. Sci. Eng.

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“…We find that there is no significant interference observable, indicating a high degree of specificity of the proposed CWE (Table 4). The presence of high concentration of other amino acids has been reported to have impaired recovery values of FIA glutamate assay in fish and soya sauces [37].…”

Section: Coated Wire Electrodementioning

confidence: 99%

Heterogeneous Membrane and Coated Wire Type Electrode with Chitosan as Ionophore in the Potentiometric Determination of Glutamate: Comparative Study

Isa

Ghani

2008

Electroanalysis

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This study reports on two types of glutamate sensors based on chitosan, i) heterogeneous membrane and ii) coated wire (CWE). The linearity ranges are: i) membrane, 1.0 Â 10 À5 to 1.0 Â 10 À1 M and ii) CWE, 1.0 Â 10 À5 to 1.0 Â 10 À3 M. The LODs, and pH ranges are i) membrane, 5.0 Â 10 À6 M and 4 -8 and ii) CWE, 1.0 Â 10 À5 M and 3 -5, respectively. The presence of ionic species normally found in foodstuffs did not interfere in both electrodes. Interference in CWE was minimized by prior dilution of the sample. The CWE was further investigated for on-line analysis. The material for proposed electrodes was cheaper and environmental friendly. Hence, they were suggested as alternative tools for the analysis of glutamate.

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“…Marine shrimp species are used as the raw materials to produce shrimp sauces. Differences in composition of the products depended on the raw materials used and also the fermentation period [7].…”

Section: Shrimp Saucementioning

confidence: 99%

“…Depending on the species of shrimp, the quantity of salt used, and the treatment of raw materials prior to fermentation, different types of products are produced [7]. In order to produce fermented shrimp products, salt is mixed with cleaned fresh or dried shrimp and allowed to be fermented for several months in order to enable the indigenous enzymes to auto-digest the meat and create products with high amino acids content.…”

Section: Fermented Shrimp Productsmentioning

confidence: 99%

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Fermented Shrimp Products as Source of Umami in Southeast Asia

Hajeb¹

2013

J Nutr Food Sci

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Fermented shrimp products are widely consumed in Southeast Asian countries. They are mainly categorized into shrimp sauces, shrimp pastes, and lacto-fermented products. Fermented shrimp products of each group in each region are processed with almost the same technologies but the fermentation time and salt contents of the products are somewhat different. These products which are known with different names in each country are usually used as side dishes, condiments or main dishes. The main function of the products is to provide a salty and umami taste to the food. To produce fermented shrimp products, salt is mixed with cleaned fresh or dried shrimp and allowed to be fermented for several months to enable the indigenous enzymes to auto-digest the meat and create products with high amino acids content. The enzymatic fermentation of shrimp mediated by indigenous proteases yields short chain peptides and free amino acids which render the typical flavour and taste of umami. Salt is added to prevent deterioration and food poisoning as well as to produce meaty-savoury flavour. Fermentation process also produces high glutamic content, other amino acids and nucleotides which contribute to the umami taste of the products.

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Chemical components of fermented fish products

Cited by 61 publications

References 1 publication

Amino acid and fatty acid compositions of Rusip from fermented Anchovy fish (Stolephorussp)

Amino acid and fatty acid compositions of Rusip from fermented Anchovy fish (Stolephorussp)

Heterogeneous Membrane and Coated Wire Type Electrode with Chitosan as Ionophore in the Potentiometric Determination of Glutamate: Comparative Study

Fermented Shrimp Products as Source of Umami in Southeast Asia

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