Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant

Sakpetch, Phat; Benchama, Omme; Masniyom, Payap; Salaipeth, Lakha; Kanjan, Pochanart

doi:10.1007/s13197-021-05064-x

Cited by 17 publications

(8 citation statements)

References 33 publications

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“…Ketones and carboxylic acids mainly contributed to cheesy notes [ 61 , 62 ], and their relative rate increased sharply after ED. However, due to their high odor threshold value, the changes in ketones and carboxylic acids had few impacts on the flavor of fish sauce [ 63 , 64 ]. The increased, 2, 6-dimethylpyrazine and 2-ethyl-6-methylpyrazine, would contribute to the cooked rice and buttery popcorn aroma [ 60 ] produced from Maillard reactions during fermentation [ 65 ].…”

Section: Resultsmentioning

confidence: 99%

Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor

Ding

Qiu

Tang

et al. 2023

Foods

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Histamine is one of the most concerned safety indicators in fish sauce. Considering its charge property, electrodialysis (ED) was used to control the histamine in fish sauce, and studies were focused on three operating parameters: input current, pH, and flow velocity. A Box–Behnken design and response surface methodology was adopted to derive a statistical model, which indicated that 5.1 A input current, pH 3.8, and 40 L∙h−1 flow velocity were optimal operation conditions. Under this condition, the histamine removal rate reached 53.41% and the histamine content met the allowable histamine limit of below 400 mg·kg−1 in fish sauce, while the amino nitrogen (ANN) loss rate was only 15.46%. In addition, amino acids and volatile compounds changed differently during ED. As a result, with decreased histamine, the fish sauce after ED was also less salty and less fishy. The study first explored utilizing ED to remove histamine from fish sauce, which has positive implications for promoting the safety of aquatic products.

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Section: Resultsmentioning

confidence: 99%

Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor

Ding

Qiu

Tang

et al. 2023

Foods

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“…In general, an A w of 0.70–0.75 is capable to preserve food from microbial spoilage at ambient temperatures (Pongsetkul et al, 2014). Thus, Ka‐pi‐plaa can be classified as an intermediate moisture food (with an A w of about 0.7) (Sakpetch et al, 2021) and it has preferred A w values in terms of safety, preservation, and prolonged shelf life. Besides, A w was related to the consistency of Ka‐pi‐plaa samples, which varied from soft/pasty to dry/hard.…”

Section: Resultsmentioning

confidence: 99%

Thai traditional fermented fish paste Ka‐pi‐plaa : Chemical compositions and physical properties

Sripokar

Klomklao

Zhang

et al. 2022

Food Processing Preservation

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Fermentation plays an important role in food preservation as well as improvement of the nutritional and functional values of foods. For food rich in proteins, fermentation allows the cleavage of proteins by proteases to produce bioactive peptides, which substantially increase the biological properties of food (Steinkraus, 2002), and thus, fermented protein-enriched food products are good sources of peptides and amino acids for human consumption (Rajapakse et al., 2005). Fermentation of fish is the transformation of fish proteins into smaller compounds such as peptides, amino acids, and other nitrogenous compounds by the action of protease enzymes, and those small compounds are the important contributors to the flavor and aroma of fermented products (Pongsetkul et al., 2014).However, fermented fish prepared in the different countries are unique in their organoleptic properties because of the difference in the geographic location, environmental factors, food preference, and the availability of fish sources (Zang et al., 2019).

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“…According to Zarei et al (2012), the salt concentration of Iranian fish sauce ranged from 7.4% to 17.1%. However, the concentration of fish sauce in Southeast Asian countries is reported to be between 15% and 20% (Sakpetch et al, 2022;Sim et al, 2015). Low concentrations of salt can improve the production process and product quality by increasing protein degradation, nutritional value, and fermentation rates (Xu et al, 2008).…”

Section: Salt Contentmentioning

confidence: 99%

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

Ghayoomi,

Edalatian Dovom,

Habibi Najafi

et al. 2024

Food Science & Nutrition

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The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process. The microbial population of Mahyaveh sauce demonstrated that lactic acid bacteria (LAB), total bacterial count, and Enterobacteriaceae decreased during fermentation. The population of lactic acid bacteria and the total count of bacteria were around one logarithmic cycle lower in the presence of 10% salt than under low salt conditions. Histamine and cadaverine concentrations increased to 43.49 and 42.76 mg/kg during the fermentation period, respectively. As a result, the population density of histamine‐producing bacteria rose from 3.00 log CFU/mL at the beginning to 4.58 log CFU/mL at the end of process. The population density of cadaverine‐producing bacteria was 3.43 and 5.24 log CFU/mL on the 20th and 40th days of fermentation, respectively. Sensory evaluation results indicated that our sample of fish sauce had an overall acceptability score of 5.1 (good). On the other hand, Principal Component Analysis (PCA) demonstrated a positive correlation between the most of chemical parameters and the fermentation period. The concentration of cadaverine and histamine has a positive association with the pH and type of bacteria producing the biogenic amines.

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Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant

Cited by 17 publications

References 33 publications

Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor

Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor

Thai traditional fermented fish paste Ka‐pi‐plaa : Chemical compositions and physical properties

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

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