Development and origin of the volatile fatty acids in budu

Beddows, C. G.; Ardeshir, Arshes G.; Daud, Wan Johari Bin

doi:10.1002/jsfa.2740310113

Cited by 49 publications

(50 citation statements)

References 16 publications

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“…10 Our analysis of the one-day-old ®sh stored at 0°C before use showed that volatile acids were already present in small amounts (Table 1). Four days after incubation of the fresh ®sh mixture, no changes in the amount of short chain volatile acids were observed.…”

Section: Resultsmentioning

confidence: 99%

“…The ®ndings of Dougan and Howard 6 on the determination of individual volatile fatty acids (VFAs) showed that appreciable amounts of straight chain acids were more likely to have been formed by atmospheric oxidation of ®sh lipids than by any other mechanism considered. However, Beddows et al 10 reported that it seemed unlikely that acetic and n-butyric acids could be derived from oxidation of lipid in the manufacture of ®sh sauce, since the quantity of lipid present in the ®sh was insuf®cient to account for the amount of VFAs. It was found that when fresh ®sh were mixed with salt and fermented (no spoilage prior to salting), very few VFAs were formed.…”

Section: Introductionmentioning

confidence: 97%

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Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce

2001

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The formation of volatile fatty acids (VFAs) in ®sh sauce was investigated. When ®sh were allowed to spoil prior to salting, very high concentrations of VFAs were produced. The increase was probably caused by microbial action. Addition of salt to spoiled ®sh seemed to inhibit microbial action, thus suppressing the formation of VFAs. The contents of short and long straight chain VFAs in aerobically fermented sauces were signi®cantly higher than in anaerobically fermented sauces, suggesting that straight chain VFAs developed from ®sh fats. Certain branched VFAs were derived from the degradation of speci®c amino acids, such as isobutyric acid from valine and isovaleric acid from leucine. Alanine and isoleucine did not have a clear in¯uence on the production of VFAs.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce

2001

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“…The ammonia nitrogen content indicates the breakdown of soluble protein and peptides into free amino acid and volatile nitrogen (Lopetcharat et al, 2002;Chaveesuk et al, 1993). The increased ammonia nitrogen content could be due to fish enzymes that were active during fermentation (Beddows, Ardeshir & Daud, 1980). The higher ammonia nitrogen content was observed in samples with decreasing NaCl concentration (p<0.05) (Fig.…”

Section: Ammonia Nitrogenmentioning

confidence: 96%

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

et al. 2006

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The effects of skipjack tuna (Katsuwonus pelamis) spleen addition at various levels (0, 10 and 20%) on the liquefaction and characteristics of sardine fish sauce produced with different salt concentrations (15, 20 and 25%) were monitored during fermentation of 180 days. Fish sauce prepared from sardine with spleen supplementation contained greater total nitrogen, amino nitrogen, formaldehyde nitrogen, ammonia nitrogen content, compared to those without spleen addition throughout the fermentation. The rate of liquefaction was dependent upon 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 those treated with higher salt content. Among all treatments, sardine added with 25% spleen and 15% salt exhibited the greatest protein hydrolysis, particularly at early stages, suggesting the combination 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. Acceptability test revealed that the samples were different in color, aroma, taste as well as overall acceptance (p<0.05). Fish sauce samples containing 20% salt without and with 10% spleen addition had the similar acceptability with commercial fish sauce. Therefore, addition of spleen as well as salt reduction can accelerate the liquefaction of sardine for fish sauce production.

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“…6.6) of Shidal. The complex interaction of enzymatic activity and oxidation during the fermentation, along with the bacterial production of volatile fatty acids may be responsible for the characteristic flavor and aroma of fermented fish products (Beddows et al, 1980). A significant role of bacteria and muscle bacterial proteases in the process of fermentation, flavor and aroma producing process was recorded (Thongthai and Siriwongpairat, 1990).…”

Section: Resultsmentioning

confidence: 99%

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Kakati¹,

Goswami²

2017

JANS

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Abstract:Fermented Setipinna phasa (Phassya Shidal) is a traditional fish product, popular in the north eastern states of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory qualities of Phassya Shidal available in markets were studied. The results of the analysis showed that the market samples of Phassya Shidal were a good source of protein (27.20%). The pH and moisture content were 6.2 and 37.52%, respectively. Both Phassya Shidal and fresh Setipinna phasa (raw material) were rich in lysine, leucine, valine, aspartic acid, alanine and glutamic acid. The effect of fermentation on the amino acids content of the sample was not significant except in histidine (P<0.05). An increase in the contents of fatty acids and amino acids composition was observed in the Phassya Shidal during fermentation. Significant variations (P<0.05) in the proportions of some unsaturated fatty acids were noticed between product and fresh fish. The major saturated fatty acids were C16:0 and C18:0. The Oleic acid was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids (PUFA) were of the n-3 series. The major PUFA found chiefly in linoleic acid and linolenic acid in both the samples. The physicochemical analysis revealed that the product was of acceptable quality. The bacterial flora of Phaasya Shidal comprised of Staphylococcus aureus, Streptococcus spp. and Escherichia coli indicating unhygienic handling practices during preparation and storage. Though the product had acceptable sensory quality, strict hygienic measures should be adopted during processing to safeguard the health of the consumers.

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Development and origin of the volatile fatty acids in budu

Cited by 49 publications

References 16 publications

Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce

Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce

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

Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

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