Comparison of Headspace Volatiles of Philippine Fish Sauces.

Peralta, Rossana R.; Shimoda, Mitsuya; Osajima, Yutaka

doi:10.3136/fsti9596t9798.3.49

Cited by 9 publications

(11 citation statements)

References 8 publications

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“…The formation of ketones was generally associated with microbial activity, and ketones seemed to account for cheesy note in fish sauce (Peralta et al, 1997). Among ketones, the content of 2,3-butanedione, 2-pentanone and acetoin in FSB was much higher than that in FSA.…”

Section: Figurementioning

confidence: 98%

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

Zhao

Jiang

et al. 2017

Int J of Food Sci Tech

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Summary The objective of this study was to investigate the effect of mixed kojis on essential indices of fish sauce. Fish sauce inoculated with mixed kojis (FSB, Aspergillus oryzae koji:Aspergillus niger koji = 3:1) and A. oryzae koji (FSA, control) was prepared. At the end of fermentation, the content of amino nitrogen, total soluble nitrogen, Free amino acid (FAA) and glutamic acid in FSB increased by 7.50%, 7.84%, 9.80% and 28.43% compared to FSA, due to higher acid protease activity in mixed kojis. Moreover, flavour groups including phenols, ketones and nitrogen‐containing compounds in FSB were also improved. According to the results of sensory evaluation, FSB showed higher intensity of umami and caramel attributes, lower intensity of ammonia and sour attributes. All the results suggested that the usage of mixed kojis to produce fish sauce was an effective method that can accelerate the fermentation process and improve the flavour of fish sauce made with freshwater fish by‐products.

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Section: Figurementioning

confidence: 98%

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

Zhao

Jiang

et al. 2017

Int J of Food Sci Tech

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“…Volatile compounds from fish spoilage are a product of physical, chemical, and biological reactions that occur during storage [1,2]. Among the volatile indicator compounds for evaluating the degree of spoilage without damaging the fish [3][4][5], total volatile basic nitrogen is commonly used to determine fish spoilage [4,[6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Sol–gel‐adsorbent‐coated extraction needles to detect volatile compounds in spoiled fish

Bang

Hwang

Lee

et al. 2017

J of Separation Science

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Volatile compounds generated by fish spoilage were investigated by an inside-needle microextraction method followed by gas chromatography with flame ionization detection and gas chromatography with mass spectrometry. The inside of a needle was coated with an adsorbent to extract the target analytes from the headspace of the sample. The examined adsorbents included β-cyclodextrin, polystyrene resin cross-linked with 1% divinylbenzene, and polyethylene glycol mixed with polydimethylsiloxane. The investigated volatile compounds generated by fish spoilage were acetone, 2-butanone, 2-butanol, 2-propanol, dimethyl disulfide, acetic acid, and benzaldehyde. The analysis conditions for the sorption and desorption processes were optimized. Each optimized condition was validated by determining the limit of detection and the limit of quantitation from the calibration curves, as well as the recovery, reproducibility, and concentration factors. As a result, all of the fabricated needles afforded successful recoveries, above 90%, with relative standard deviations below 10%. In particular, cyclodextrin and polystyrene resin cross-linked with 1% divinylbenzene mixed with polydimethylsiloxane show good sensitivities and concentration factors for the standard volatile compounds. The storage of fresh mackerel and salted mackerel at room temperature for 14 days caused the concentrations of dimethyl disulfide and acetic acid to significantly increase while those of acetone, 2-butanone, 2-propanol, and 2-butanol changed only slightly.

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“…Volatile compounds inˆsh sauces of various origins have been identiˆed by several researchers using diŠerent techniques of sample preparation and methods of analysis. [2][3][4][5][6][7][8] We have reported ingredients other than volatile compounds in ishiru. 1) In this study, we investigated the characteristics of volatile compounds of ishiru using gas chromatography-mass spectrometry (GC-MS) with a thermal-desorption cold-trap system.…”

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confidence: 99%

“…The collection of headspace volatiles from ishiru was done by a modiˆed method of Shimoda et al 6) and Peralta et al 8) Ishiru (25 ml), in which 5 ml of 0.25z cyclohexanol had been added as the internal standard, was placed in a ‰ask kept at 509 C. Dry N2 gas (purity 99.999z) was passed through the ‰ask at a ‰ow rate of 50 ml W min, and the volatile compounds were introduced and trapped in a Tenax TA column for 60 min. Then dry N2 gas was passed through the Tenax TA column for 30 min to remove water.…”

mentioning

confidence: 99%

Volatile Compounds of Headspace Gas in the Japanese Fish SauceIshiru

Michihata¹,

Yano²,

Enomoto³

2002

Bioscience, Biotechnology, and Biochemistry

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Volatile compounds from the headspace gas of ten brands of the Japanese fish sauce ishiru were analyzed by GC-MS with a thermal-desorption cold-trap system. Many volatile peaks were detected and 51 compounds were identified. The major volatile compounds in ishiru included aldehydes (such as 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde), nitrogen-containing compounds (such as pyrazine derivatives and trimethylamine), sulfur-containing compounds (such as dimethyl disulfide), and ketones (such as 2-butanone and 3-methyl-2-butanone). On the other hand, volatile fatty acids were nearly absent in the headspace gas of ishiru.

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Comparison of Headspace Volatiles of Philippine Fish Sauces.

Cited by 9 publications

References 8 publications

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products

Sol–gel‐adsorbent‐coated extraction needles to detect volatile compounds in spoiled fish

Volatile Compounds of Headspace Gas in the Japanese Fish SauceIshiru

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