Influences of salt and koji contents on chemical properties of fish sauce from tilapia frames

Auttanak, Bootsarin; Chomnawang, Piyanan; Huaisan, Kannika; Sootsuwan, Kaewta; Chomnawang, Channarong

doi:10.1016/j.aaf.2020.11.005

Cited by 8 publications

(4 citation statements)

References 16 publications

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“…This may be related to the hydrolysis process of high molecular weight materials, which means proteins, to release amino acids [58]. In accordance, a similar increase at the beginning of the fermentation process was reported by a previous study on fish sauce [59] that showed an escalation of formol nitrogen caused by protein hydrolysis, with the influence of some enzymes, such as endogenous and koji proteinases. Finally, the value of formol nitrogen started to decline after the final moromi state and reached its lower value at the refining state.…”

Section: B Analysis Of Chemical Properties In Naturally Brewed Soy Saucesupporting

confidence: 87%

Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia

Setiani,

Yunianta,

Zubaidah

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Soy sauce, a widely consumed condiment, undergoes intricate physicochemical transformations during its natural fermentation process. This research delved into the analysis of physical and chemical properties in naturally brewed soy sauce, aiming to elucidate the impact of fermentation stages (Koii, earlier moromi, final moromi, soy sauce product) and sample variations on these properties. Parameters such as pH, total acid, total soluble solids, and water activity (aw) were assessed. Additionally, chemical attributes were analyzed, including total nitrogen, crude protein, formol nitrogen, and sodium chloride (NaCl) content. The correlation between physical and chemical properties during the fermentation stages was determined using the principal component analysis (PCA) method. The fermentation process significantly affected soy sauce's physical and chemical properties. Key factors include total dissolved solids, water activity, total acids, salt, total nitrogen, crude protein, and formol nitrogen, which display distinct patterns. These fluctuations were primarily driven by microbial activity and enzymatic hydrolysis, and total nitrogen, crude protein, and formol nitrogen play pivotal roles in characterizing soy sauce quality. Remarkably, total acid content and pH values exhibited significant variations that deviate from expected correlations due to weak acids. Samples C and D were deemed the most suitable out of the five tested, aligning better with quality standards for soy sauce. This study sheds light on the complex physicochemical changes during soy sauce fermentation, emphasizing the impact of raw materials and microbial processes on its properties.

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Section: B Analysis Of Chemical Properties In Naturally Brewed Soy Saucesupporting

confidence: 87%

Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia

Setiani,

Yunianta,

Zubaidah

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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“…Several authors have pointed out that the amount of ammonia nitrogen signifies the breakdown of soluble protein and peptides into free amino acids and volatile nitrogen [7,59,62]. Thus, the increment of ammonia nitrogen indicates the deamination or decomposition of nitrogenous compounds, as well as of the proteins in the fish and sea urchin associated to microbial activity and spoilage [9].…”

Section: Evolution Of the Total Nitrogen Formaldehyde Nitrogen And Am...mentioning

confidence: 99%

The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

Arango-Herrán,

Sánchez-García,

Palacios

et al. 2023

Foods

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The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation and development of its physicochemical properties after 20 days fermentation was studied. Two varieties of fish and sea urchin sauce were made with or without shell at 1:2:1 ratio (salt:fish:sea urchin) plus a control fish sauce at 1:3 ratio (salt:fish). All sauces were fermented at 40–50 °C for 20 days, where for the first 7 days the preparation remained in a static phase. During their fermentation, pH, salt concentration, aw, TVB-N, TMA, total nitrogen, formaldehyde nitrogen, amino nitrogen, and ammonium nitrogen, as well as aerobic mesophiles and lactic acid bacteria were monitored. The fermentation of the experimental sauces proved to follow an evolution rather similar to the control sauce. The whole and shelled sea urchins provided the necessary microbial and enzymatic load to trigger an adequate hydrolysis of the fish and the production of total nitrogen (16.0–17.6 g/L), formaldehyde nitrogen (15.1–16.0 g/L), and amino nitrogen (0.7–0.8 g/L) of the same order as the control sauce, despite the lower fish content. According to TMA (9.2–13.1 mg N/100 g), VBT (40.0–47.2 mg N/100 g) contents, and pH levels (5.41–5.46), no deviation of the fermentation process was observed under the experimental conditions (salt content, temperature, and agitation after the static phase). Quantitative descriptive analysis (QDA) sensory revealed that the use of sea urchin results in high quality products characterized by their aromas of crustaceans and mollusks. The present study investigates the potential use of shelled and even whole sea urchin as an ingredient for the preparation of high quality fish sauces.

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“…The AAN content was determined by the formaldehyde titration method (Auttanak et al, 2022). One milliliter of the sample was mixed with 9 ml of distilled water and titrated to pH 8.2 with 0.05 mol/L NaOH.…”

Section: Amino Acid Nitrogen (Aan) Contentmentioning

confidence: 99%

Effects of different protease treatment on protein degradation and flavor components of Lentinus edodes

Fang

Chen

et al. 2022

eFood

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Shiitake mushrooms (Lentinus edodes) form a great source of protein; however, the effect of enzymatic hydrolysis to improve its flavor has not yet been investigated. To explore the effects of different protease treatments on protein degradation and flavor compounds of shiitake mushrooms, papain, neutral protease, and flavourzyme were selected for the hydrolysis of shiitake mushrooms. Proteolysis index, Trichloroacetic acid-nitrogen soluble index, and protein content were estimated to evaluate protein degradation. Flavor amino acids and volatile components of the hydrolysate were also analyzed. Results showed flavourzyme has an advantage over the others in promoting protein degradation and improving flavor. Compared to single-enzyme treatment, a combination treatment with three enzymes, at 1:1:1 ratio, was found to perform greater protein hydrolysis. After protease-mediated hydrolysis, the variety and content of flavor substances (free amino acids and eight-carbon compounds) in L. edodes increased. We concluded that protease treatment is an effective method for improving the quality and flavor of L. edodes.

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Influences of salt and koji contents on chemical properties of fish sauce from tilapia frames

Cited by 8 publications

References 16 publications

Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia

Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia

The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

Effects of different protease treatment on protein degradation and flavor components of Lentinus edodes

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