Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its physicochemical properties

Abstract

Quantitative descriptive analysis and physicochemical analysis were carried out to assess the relationship of the sensory attributes of bakasang (a traditional Indonesian fermented fish product) to its physicochemical properties. Pearson correlation analysis and partial least-squares regression (PLS-R) were used to analyze the data. Two PLS-R models were established for relating six physicochemical properties to 12 sensory attributes. The first PLS-R model indicated that salty, umami, bitter, and bitter aftertaste showed an excellent correlation to moisture content, water activity (a w ), salt content, and free amino nitrogen. The second model indicated that sulphury meaty, overripe cheese, sweaty, and ammonia were positively correlated with the moisture content, a w , salt content, and total volatile bases. A microbiological quality test of this product indicated that it meets the standards of the Indonesian National Standard Quality of fish sauce.

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

“…The final water activity levels of the sauces once the fermentation had been completed were similar to those observed in other studies on anchovy sauces, with similar percentages for NaCl (25%). Whereas sardine or bakansang fish sauces, which are made with lower proportions of salt (10% and 8-9% NaCl, respectively), exhibited lower water activity values at aw = 0.860-0.890 [6] and aw = 0.815-0.822 [43], respectively.…”

Bekasam: Pangan Tradisional Yang Bermanfaat Bagi Pasien Hipertensi

“…Sebaliknya, intensitas rasa asin, umami, asam, pahit, sensasi rasa berminyak serta after taste yang pahit lebih tinggi pada bekasam yang berkadar garam tinggi dibandingkan dengan bekasam yang berkadar garam rendah. Rasa lezat bekasam diduga disebabkan karena adanya asam amino bebas seperti asam glutamat, alanin, isoleusin, dan lisin (Harikedua et al, 2012).…”

Structure–odour relationships reviewed in the postgenomic era

“…aldehyde TPM [202] fruity [115] cyclosal [202] floral [115] foliaver [202] anise [115] helional [57,150,202] floral [158] lilial [202] floral [135] methyl-hydrocinnamaldehyde [202] floral methyl-phenyl-pentanal [202] floral [115] (Continued) [202] green [166] OR4D6 beta-ionone [103] violet [134] OR4D9 beta-ionone [103] violet [134] OR4E2 amyl acetate [42] fruity [198] OR4Q3 butyl anthranilate [42] fruity [151] coffee difuran [42] coffee [153] eugenol [42] spicy [120] geranyl acetate [42] rose [157] OR51E1 (+)-menthol [92] minth [138] 2,4-DNT [92] -butyl butyryl lactate [39] buttery [199] 3-methyl-valeric acid [203] animal [151] 4-methyl-valeric acid [203] fruity [200] butyric acid [92] cheesy [119] DMDS [92] sulfur [118] eugenol methyl …”