Improvement of Fish‐sauce Odor by Treatment with Bacteria Isolated from the Fish‐sauce Mush (Moromi) Made from Frigate Mackerel

Abstract

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: A bacter : A bacter : A bacter : A bacter : A bacterium, which was isolated fr ium, which was isolated fr ium, which was isolated fr ium, which was isolated fr ium, which was isolated from fish-sauce mush (mor om fish-sauce mush (mor om fish-sauce mush (mor om fish-sauce mush (mor om fish-sauce mush (moromi) of fr omi) of fr omi) of fr omi) of fr omi) of frigate macker igate macker igate macker igate macker igate mackerel and identified el and identified el and identified el and identified el and identified as as as as as S S S S Staphylococcus x taphylococcus x taphylococcus x taphylococcus x taphylococcus xylosus ylosus ylosus ylosus ylosus, could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in , could change notes of an odor in fish sauce made in Thailand. Thailand. Thailand. Thailand. Thailand. V V V V Volatile compounds of olatile compounds of olatile compounds of olatile compounds of olatile compounds of the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatogra-the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatogra-the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatogra-the fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatograthe fish sauce after incubation at 32 °C for 24 d with the cultured bacterium were analyzed by gas chromatography phy phy phy phy. Although the contents of 2-ethylp . Although the contents of 2-ethylp . Although the contents of 2-ethylp . Although the contents of 2-ethylp . Although the contents of 2-ethylpyr yr yr yr yridine and dimethyl tr idine and dimethyl tr idine and dimethyl tr idine and dimethyl tr idine and dimethyl trisulfide w isulfide w isulfide w isulfide w isulfide wer er er er ere r e r e r e r e reduced dur educed dur educed dur educed dur educed during the incubation, 4 ing the incubation, 4 ing the incubation, 4 ing the incubation, 4 ing the incubation, 4 volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, volatile compounds, including 2-methylpronal, 2-methylbutanal, 2-pentanone, and 3-(methylthio)propanal, showed no significant quantity changes. On the other hand, although 3-methyl-1-butanol and 2,6-showed no significant quantity changes. On the other hand, although 3-methyl-1-butanol and 2,6-showed no significant quantity changes. On the other hand, although 3-methyl-1-butanol and 2,6-show...

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

“…According to their different physicochemical properties and generation pathways, three types of deodorization methods are commonly used: i) physical methods, which include adsorption (Kim et al, 2003) or extraction, masking (Serfert et al, 2010) and microcapsules (Kwak et al, 2003) are easy to perform because of their large output, low cost, simple operation and easy industrialization; ii) chemical methods, which include the Maillard reaction (Varlet et al, 2007), antioxidation and ozonation (Koch et al, 1992) are more effective than physical methods, but the chemical reaction alters the components; and iii) biological methods, primarily fermentation, although the mechanism is unclear, (Cho et al, 1991(Cho et al, , 2000Shinabe et al, 1995) and endogenous bacteria can also produce odor in aquatic products (Fukami et al, 2004b(Fukami et al, , 2004a.…”

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

“…Furthermore, halophilic LAB, the dominant LAB have been widely used as industrial starter to improve the quality or shorten the ripeness periods (Ogasawara et al, 2006). Among halophilic LAB, the genus Tetragenococcus was found in many fermented foods such as soy sauce, fish sauce, shrimp, and fermented black beans (Chen et al, 2006;Fukami et al, 2004;Udomsil et al, 2011) and it comprised five species: T. halophilus, T. muriaticus, T. solitaries, T. koreensis and T .osmophilus (Justé et al, 2008). The bacteria species could grow in 18% NaCl or greater, and produced numerous volatile compounds (Udomsil et al, 2011;Udomsil et al, 2010).…”

Volatile Compounds Analysis and Off-Flavors Removing of Porcupine Liver

“…A bacterium, identified as Staphylococcus xylosus, could change notes of an odor in fish sauce made in Thailand (Fukami et al, 2004). As a result of sensory evaluation, fishy, sweaty and fecal notes of the fish sauce treated with the bacterium were all weaker than those of the untreated fish sauce.…”