Effect of Black Bean Koji Enzyme on Fermentation, Chemical Properties and Biogenic Amine Formation of Fermented Fish Sauce

Chancharoonpong, Chuenjit; Hsieh, Pao-Chuan

doi:10.1080/10498850.2022.2035879

Cited by 4 publications

(2 citation statements)

References 26 publications

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“…The content of AA‐N in the finished fish sauce after fermentation is 0.48 ± 0.002 g/100 ml, which is 0.35 g/100 ml higher than that before fermentation (0.13 ± 0.005 g/100 ml), which is higher than the requirements for tertiary fish sauce in China. And the content of AA‐N in the fish sauce prepared using this process was significantly higher than that of the fish sauce fermented with black bean curd for two weeks (Chancharoonpong & Hsieh, 2022). The total acid content was mainly related to amino acids and amines produced by protein decomposition and organic acids produced during fermentation, and the total acid content showed an inverse relationship with pH, and the acidity of fish sauce produced by this process was 0.37 ± 0.03 g/100 g. In addition, the change of pH during fish sauce fermentation is mainly the result of the interaction of various complex biochemical reactions, and it is one of the physicochemical indicators to be controlled during fermentation.…”

Section: Resultsmentioning

confidence: 85%

“…The content of AA-N in the finished fish sauce after fermentation is 0.48 ± 0.002 g/100 ml, which is 0.35 g/100 ml higher than that before fermentation (0.13 ± 0.005 g/100 ml), which is higher than the requirements for tertiary fish sauce in China. And the content of AA-N in the fish sauce prepared using this process was significantly higher than that of the fish sauce fermented with black bean curd for two weeks (Chancharoonpong & Hsieh, 2022).…”

Section: Detection Of Fish Sauce Indicatorsmentioning

confidence: 75%

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Study on rapid brewing of fish sauce based on ultrasound‐assisted enzymatic digestion of the skin of Thamnaconus septentrionalis

Sun

Kong

Chen

et al. 2022

Food Processing Preservation

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In this study, we investigated a new method for rapid brewing of fish sauce by ultrasound‐assisted enzymatic digestion of the skin of Thamnaconus septentrionalis. The optimal conditions for ultrasound‐assisted enzymatic digestion of fish skin were explored by response surface experiments. Then, the effects of seed koji content, salt addition, and temperature on fermentation were investigated by orthogonal tests. The results showed that the optimal conditions for ultrasound‐assisted enzymatic digestion of fish skin were: ultrasonic power of 195 W, enzyme addition of 3000u/g, the temperature of 60°C, and time of 7 h; the optimal conditions for fermentation were: 20% of seed koji addition, 15% of salt added, and temperature of 40°C. After 7 days of fermentation under these conditions, the amino acid‐N content of the fish sauce was 0.48 ± 0.002 g/100 g, the total nitrogen content was 0.85 ± 0.002 g/100 g, the acidity was 0.37 ± 0.03 g/100 g, and the pH was 5.87 ± 0.14. Novelty impact statement In this study, a new method of preparing fish sauce by ultrasound‐assisted enzymatic digestion of Thamnaconus septentrionalis skin was explored. The method shortened the time of fish sauce preparation to one week.

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Section: Resultsmentioning

confidence: 85%

Section: Detection Of Fish Sauce Indicatorsmentioning

confidence: 75%

Study on rapid brewing of fish sauce based on ultrasound‐assisted enzymatic digestion of the skin of Thamnaconus septentrionalis

Sun

Kong

Chen

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

Analysis, distribution, and health evaluation of 8 biogenic amines in Chinese mackerel products by CoFe2O4/MEG solid phase extraction-HPLC

Guo,

Chen,

Pan

et al. 2024

Journal of Food Composition and Analysis

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NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors

Zhou

Xiao-yan

et al. 2023

Food Sci. Technol

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Microbial fermentation can be responsible for flavor production and increasing the nutritional quality of fermented fish foods. The study aimed to isolate non-halophilic bacteria possessing proteolysis and lipolysis properties as starter cultures for low-salt content fermentation of coarse fish. The strains with high enzyme activities were screened and multiple growth characteristics were analyzed. The content of amino acid nitrogen and trichloroacetic acid (TCA)-soluble peptides in fermented fish was also investigated under different fermentation conditions. Nuclear magnetic resonance (NMR) metabolomics analysis was utilized to monitor the metabolite profile of fermented fish paste. The isolate was identified as Bacillus velezensis DZ11. The strain DZ11 exhibited obvious hydrolysis properties of lipids and proteins. During the fermentation of fish paste, a total of 40 differential metabolites were identified, of which multiple metabolites changed significantly, including nutrient-related substances and flavor precursors. Salt concentration and strain DZ11 had important effects on the differential metabolites. B. velezensis DZ11 under longer fermentation time promoted the formation of flavor precursors and potentially increased the nutritional substances of low-salt fermented fish.

show abstract

Effect of Black Bean Koji Enzyme on Fermentation, Chemical Properties and Biogenic Amine Formation of Fermented Fish Sauce

Cited by 4 publications

References 26 publications

Study on rapid brewing of fish sauce based on ultrasound‐assisted enzymatic digestion of the skin of Thamnaconus septentrionalis

Study on rapid brewing of fish sauce based on ultrasound‐assisted enzymatic digestion of the skin of Thamnaconus septentrionalis

Analysis, distribution, and health evaluation of 8 biogenic amines in Chinese mackerel products by CoFe2O4/MEG solid phase extraction-HPLC

NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors

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