Acceleration of mackerel fish sauce fermentation via bromelain addition

Abstract

Purpose The purpose of this study was to accelerate the fermentation process of minced mackerel fish (Scomber scombrus L.) mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by 0.2 and 0.4 per cent bromelain at 37°C. Design/methodology/approach S. scombrus L. was mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by the bromelain at levels of 0.2 and 0.4 per cent at 37°C. The physicochemical and sensory properties were evaluated after 60 and 90 days. Findings In a comparison of all of the aforementioned treatments, the results showed that the samples with higher bromelain levels (0.4 per cent) had higher concentrations of formal nitrogen (622 mg/100 mL) and total volatile base nitrogen (TVB-N, 0.3 g/dL) after 90 days of fermentation (p < 0.01) . The sample with 0.4 per cent bromelain showed total free amino acids content of 13.3 g/100 g after 90 days of fermentation (p < 0.01). High levels of total fatty acids (15.6 mg/100 g) were found in samples treated with 0.4 per cent bromelain and allowed to ferment for 90 days (p < 0.01). The sauce colour became significantly highly saturated (p < 0.01) with the increase in fermentation time. Chroma was significantly increased by 44 and 66 per cent in fermented sauce samples with 0.2 and 0.4 per cent bromelain during fermentation for as long as 90 days (p < 0.01). Moreover, the addition of bromelain (0.4 per cent) resulted in mackerel fish sauce that was organoleptically preferred at the end of fermentation. Originality/value The results showed that an acceptable fish sauce could be produced from mackerel fish with supplementation with 0.4 per cent of bromelain, which reduced the fermentation time to 90 days and resulted in the most satisfactory results without compromising the product quality.

Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture

“…Aspartic acid, glutamic acid, and lysine were the predominant amino acids in both broths. These results were consistent with the amino acid profiles of other fish sauces (Park et al., 2001; Rabie et al., 2018; Yongsawatdigul et al., 2007). Stefansson et al.…”

“…These results were consistent with the amino acid profiles of other fish sauces (Park et al, 2001;Rabie et al, 2018;Yongsawatdigul et al, 2007). Stefansson et al (1995) noted that during the ripening of salted herring, there was a gradual increase of either peptides or free amino acids, and these compounds are believed to play an important role in the organoleptic properties of end products.…”

Flavour Characteristics and Amino Acid Contents of Fish Sauce Produced from Various Raw Materials: Mini Review

“…Mackerel is a pelagic fish widely used in making fish sauce in various Asian countries [13]. The world's first fish sauce, Garum, came from Romans and was made from Rastrelliger spp., or Scomber scombrus fresh and salt (up to 25 w/w%) and fermented for 2-9 months [32,58]. In Japan, one of the fish sauce processing (Shottsuru) uses horse mackerel (Trachurus japonicus) or pacific mackerel (Scomber japonicus) and salt in a ratio of 3:1 or 7:2 (fish: salt).…”

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

“…During fermentation, activity of autolytic enzymes and deamination reactions leads to an increase in TVBN content of fish. Besides this, lipid deterioration, leading to production of compensatory, free fatty acids, volatile and nonvolatile compounds, is linked with the increase in TVBN in fermented fish sauce samples (Rabie et al, 2019). During microbial decomposition of amino acid, release of ammonia reduces the quality of available protein and hence increases the trimethylamine in the final fermented product (Zhao et al, 2019).…”