Development of a New Type Fish Sauce Using the Soy Sauce Fermentation Method.

Dohmoto, Nobuhiko; Wang, Keng Chih; Mori, Tsuneatsu; Kimura, Ikuo; Koriyama, Tsuyoshi; Abe, Hiroki

doi:10.2331/suisan.67.1103

Cited by 15 publications

(28 citation statements)

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“…The pH value of PAE (6.6) was higher than those for the commercially available fish sauce and those for the fish sauce previously reported 2,3 . The pH value of fish sauce usually declines because of the growth of microorganisms over a long autolytic period 9 . In the present study, no microorganisms could grow during autolysis, which was an extremely short time, so that the pH of the PAE did not decline.…”

Section: Resultscontrasting

confidence: 61%

“…Therefore, a reduction in the concentration of salt is desirable to extend its use and for health, as well as for shortening the production period. A large number of researchers have tried to reduce the salt concentration of fish sauce 6–12 . Some reports showed that the addition of koji (mouldy rice), 7–9 fish guts 6,10 , 12,13 or proteinases 10 accelerated the autolysis of fish proteins, and reduced the autolysis time at a salt concentration < 20% 6–13 .…”

Section: Introductionmentioning

confidence: 99%

“…A large number of researchers have tried to reduce the salt concentration of fish sauce 6–12 . Some reports showed that the addition of koji (mouldy rice), 7–9 fish guts 6,10 , 12,13 or proteinases 10 accelerated the autolysis of fish proteins, and reduced the autolysis time at a salt concentration < 20% 6–13 . In addition, maintaining lower 10,13 or higher 6,11 , 12 temperatures than room temperature during the autolysis period regulated the growth of microbes.…”

Section: Introductionmentioning

confidence: 99%

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Autolysis of unsalted fish protein under pressurization

et al. 2003

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For the purpose of producing fish sauce without any addition of salt, an autolytic technique under pressurization combined with warming was investigated. While rancidity caused by the autolysis could be inhibited by pressurization at higher than 50 MPa combined with warming at 50∞C, the effect of pressurization on the autolysis was not observed in the range of 50-250 MPa. The optimum temperature and treatment time for the autolysis under pressurization were 50∞C and 48 h, respectively. The extract of anchovy produced under the autolysis conditions under 60 MPa at 50∞C for 48 h contained 2.6% total nitrogen, 1.4% formol nitrogen, and 11.6% free amino acids by weight. These contents were higher than those of commercially available fish sauce and soy sauce. The sensory test revealed that saltiness was hardly perceived, and odors like 'cheesy' and 'rancid' were not as strong as in fish sauce. Thus, this autolytic technique under pressurization combined with warming could be a new method for producing a good-quality autolytic extract similar to fish sauce without any addition of salt in an extremely short period of time.

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Section: Resultscontrasting

confidence: 61%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Autolysis of unsalted fish protein under pressurization

et al. 2003

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“…The traditional way of fermentation lasts about 1 year and changing the process to decrease the time of manufacturing would be of great interest for nuoc mam producers. An attempt was made to make a fish sauce by employ-ing Koji-mould, lactobacilli and yeast for inoculation of fish preparations (from makerel or tuna) (Domoto et al, 2001). However, enzymes are expensive and this medium with a high salt content is not favourable for enzymatic activity, although this strategy has been tested for other fish sauce production (Aquerreta et al, 2002).…”

Section: Western-eastern Transfers For Soy Products Innovationmentioning

confidence: 99%

Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

Cao-Hoang¹,

Chu-Ky²,

Ha³

et al. 2013

Int J of Food Sci Tech

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Summary In tropical countries, traditional fermented foods are usually home‐made products obtained through spontaneous fermentation or backslopping. They are now facing an evolution aiming at responding to quality, safety and mass production issues. This requires acquisition of knowledge on raw materials, microbial ecosystems and fermentation processes. Vietnam is a laboratory for such studies as traditional fermented foods play an important role in the diet of Vietnamese and as these foods are very diverse. Among the most popular are nem chua (sausage reminding Thai Nham), dua muoi (cabbage reminding Kimchi), tom chua (shrimps) and the well‐known nuoc mam. The challenge for these products to enter the industrial era is to reach a level of quality and safety without losing their character. Beside the research for starters to elaborate these products, the world of fermented products is also a world of innovation and the microbial ecosystem of traditional products can also be used for the adaptation of fermented products from other regions, such as wines (from grape or other fruits), for cross‐cultural innovations such as soy‐yogurts, for technology transfer from one fermentation (soy sauce) to another one (fish sauce) and for evolution of traditional products towards higher nutritional qualities such as nem chua nam (replacing part of the sausage meat by mushrooms). Finally, these complex microbial ecosystems are a source of probiotic, antimicrobial compounds and biocatalysts, which can benefit health and improve food processes worldwide. After a presentation of Vietnamese traditional fermented foods, this article aims at illustrating the diverse applications of research on fermented products through examples obtained in past research and in the Tropical Bioresources and Biotechnology project.

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“…On the other hand, various fish sauce products fermented with koji (grain steamed and fermented with Aspergillus oryzae) have been developed from the 1980s in Japan to improve the flavor of these sauces, particularly to diminish the very strong fishy odor of traditional fish sauces made of fish and salt [12][13][14][15][16]. Because γ-Glu-Val-Gly is reported to be present in various fish sauces, it was considered that Japanese fish sauces fermented with koji could contain γ-Glu-Val-Gly.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Analysis of γ-Glutamyl-valyl-glycine in Fish Sauces Fermented with <i>Koji </i>by LC/MS/MS

et al. 2016

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Quantitative analysis of a kokumi peptide, γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly) in fish sauces fermented with koji (grain steamed and fermented with Aspergillus oryzae) was performed using high performance liquid chromatography / tandem mass spectrometry (LC/MS/MS) after the derivatization with 6-aminoquinolyl-N-hydroxy-succinimidyl-carbamate (AQC). Four brands of commercial fish sauce fermented with koji were analyzed, and γ-Glu-Val-Gly was detected in all four sauces. The γ-Glu-Val-Gly content was below the limit of quantification in one of the four sauces, while the content of this peptide ranged from 1.7 mg/L to 5.7 mg/L in the other three sauces. These results indicate that γ-Glu-Val-Gly may be widely present in fish sauces fermented with koji.

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Development of a New Type Fish Sauce Using the Soy Sauce Fermentation Method.

Cited by 15 publications

References 0 publications

Autolysis of unsalted fish protein under pressurization

Autolysis of unsalted fish protein under pressurization

Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

Quantitative Analysis of γ-Glutamyl-valyl-glycine in Fish Sauces Fermented with <i>Koji </i>by LC/MS/MS

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