Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added

Abstract

Fish sauce is popular for fermenting food in Southeast and Eastern Asia, while black bean is used to ferment condiments in Taiwan. Researchers have recently investigated the use of fish and black bean sauce in places where combining both fish and black bean is rare. This study was focused on fish sauce made from concentrated tuna cooking juice mixed with black bean koji. The experiment was divided into two stages. In the pre-fermentation stage, a suitable fermentation time with no salt added was determined. In the later fermentation stage, two preformatted samples of 4 and 7 days were added to salt water at 20 °Bé. In the pre-fermentation stage, the results show that the protease activity increased as time passed, but the pH value decreased. The highest browning degree was achieved after 120 days. In the later fermentation period, the total nitrogen contents for both experimental groups of 4 days and 7 days reached up to twice that of soy sauce. The total nitrogen content increased with time. In addition, the level of ammonia nitrogen increased from 0.08 to 0.15 g/dL in the first month. In conclusion, a new flavor of fermented sauce was produced in a shorter time and more effectively by combining tuna cooking juice and black bean.

Identification of haloarchaea during fermentation of Sardinellalongiceps for being the starter culture to accelerate fish sauce production

“…The salt removes water from mince through the process of osmosis, thereby decreasing the overall moisture content and increasing ash content in the fermented fish sauce (Wattimena et al, 2020). Similarly, results were noted in the processes of Taiwan fish sauce accounted from 22.2% to 37% of salt content in six to 1 year of fish sauce fermentation (Ciou et al, 2020). During traditional fermentation, fish sauce in Iran and bakasang has salt content 8.195-17.1% and 13.72%, respectively (Zaeri et al, 2012;Wenno et al, 2016).…”

Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

“…Formal nitrogen content is an index to indicate the degree of protein hydrolysis (Ciou et al ., 2020). Previous research studies have found the formal nitrogen content could increase with the increase of fermentation time for fish fermentation (Klomklao et al ., 2006; Faithong & Benjakul, 2014).…”

“…Thus, the result in this study indicated that fish protein degraded continuously during the whole production process. Ammonia nitrogen content is associated with the breakdown of protein into free amino acids and volatile nitrogen (Ciou et al ., 2020). An increase in ammonia nitrogen content could be because of the action of fish endogenous and microbial enzymes (Pongsetkul et al ., 2017c).…”

“…Fermentation is a key technology for preserving perishable food products and it has been used for centuries (Ciou et al ., 2020). The consumption of fermented foods has beneficial impact on human health.…”

Fish Protein and Its Derivatives: Functionality, Biotechnology and Health Effects

“…In Southeast Asia, fermented fish sauce and paste are very common products consumed as a source of nutrients. Generally, whole, ungutted salted fish, is used for production of fish sauce or paste and protein hydrolysis plays a major role which amino acids' proteolysis decarboxylation occurs in achieving the desirable sensory properties (Ciou et al, 2020).…”