Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauce

Abstract

Summary This study obtained an anchovy flavourful fish sauce by a bioprocess of aerobic fermentation with Aspergillus oryzae OAY1 in a period of time as short as 3 days. Amino nitrogen of the fish sauce increased to 7.35 mg mL−1 by optimisation with response surface methodology (RSM). Results of chemical analysis showed that amino nitrogen, hydrolysis degree, reducing sugar and total amino acids all increased, along with the enhanced antioxidant activity. With regard to biogenic amines, most of the tested biogenic amines decreased after fermentation. Electronic nose test revealed that the odour of the fish sauce became more balanced and favourable after fermentation. In addition, volatile odorant analysis and sensory evaluation showed that no particularly unpleasant flavour ingredient was found in the anchovy fish sauce, and the taste was overall satisfactory. Meanwhile, consumer acceptance test showed that the anchovy fish sauce produced in this study using A. orzyae OAY1 had a high consumer acceptance similar to the commercial anchovy fish sauce. This aerobic fast‐fermentation process provided an efficient method for high‐quality fish sauce production.

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

“…Staphylococcus sp. CMC5-3-1 and Aspergillus oryzae OAY1 were used to improve the aroma of fish sauce (Udomsil et al, 2015;Sun et al, 2016). Two Staphylococcus strains that isolated from fish sauce mush (moromi) made from frigate mackerel in Japan could improve fish sauce odour made in Thailand (Fukami et al, 2004).…”

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

“…Fish sauce usually serves as cooking condiment in South-East Asia and now is getting popularity among consumers in Europe, North America and other countries (Sun et al, 2016). Traditional fish sauce is usually developed by mixing fish materials with salt at the ratio of 1:1 or 3:1 and fermenting in closed concrete tanks at ambient temperature for 9 to 12 months or even longer.…”

Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

“…One of the goals of this research was to produce fish sauce with lower salt content. The NaCl content of low‐salt fish sauces (CON‐10, K24‐10, K72‐10) in this study was lower than that of commercial fish sauces, which range between 22% and 28% in South‐East Asia (Sun et al ., ). The low salt content might have favourable effects on fermentation, and the activation of proteases in fish is highly dependent on salt concentration (Xu et al ., ).…”