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

Abstract

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.

Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its physicochemical properties

“…It can be assumed that the amount of volatile compounds in LAP (higher salt added) was lower than in MAP (lower salt added). This is in agreement with previous studies of Sanceda et al [22] indicating that the amounts of volatile acids in spoiled fish to which salt had been added were significantly lower than those in the control (no salt added). On the other hand, the intensity of salty, umami, sour, bitter taste, greasy mouthfeel, grainy mouthfeel, and bitter aftertaste was stronger in LAP than in MAP.…”

Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach

“…Quantitative Analysis of Arginine and Arginyl Dipeptides in Fermented Fish Sauces. Six samples of commercially available fish sauces, typically manufactured by fermentation of salted fish over months, 60 were analyzed for arginine and arginyl peptides by means of PFP-HPLC-MS/MS and HILIC-MS/ MS, respectively. Besides major amounts of L-arginine ranging from 15.0 to 1045.7 μmol/L, 12 arginyl peptides were detected, among which ER, GR, and RP were found in the highest concentrations of up to 60.4, 24.2, and 6.1 μmol/L (Table 1), respectively.…”

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“…In addition, fish sauce is a product that can be made cheaply from various fish raw materials, which are not normally used for food. Also, it is a brown, liquid seasoning commonly used in most parts of Southeast Asia; it is called by different names in different countries and it contains a mixture of amino acids and other protein degradation products (Ijong and Ohta, 1995;Ruiz-Capills et al, 2000;Gildberg, 2001;Sanceda et al, 2001;Aquerreta et al, 2001;Fukami et al, 2002;Ichimura et al, 2003). Although fermented fish sauce itself may not be directly used for a physiological functional food because of its high concentration of sodium chloride, the sauce may be useful as a source of biologically active substances, traditional food supplements in the diet, are widely used in the world as condiments, as flavoring, material, and sometimes as a substitute for soy-bean sauce (Watanabe et al, 2004).…”