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

Zhao, Jiuxiang; Jiang, Qixing; Xu, Yanshun; Xia, Wenshui

doi:10.1111/ijfs.13487

Cited by 49 publications

(24 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Glu was the most important taste-active component in fermented sauce [4,25]. When Glu is combined with sodium to form MSG, it a strong umami taste and it loses its own sour taste [26].…”

Section: Resultsmentioning

confidence: 99%

Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Liu

Xia

Wang

et al. 2019

Foods

View full text Add to dashboard Cite

Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equivalent umami concentration (EUC). The EUC used to evaluate the synergistic effect of the flavor nucleotides and umami amino acids was 19.3 g monosodium glutamate (MSG)/100 mL, which illuminated that crab sauce had a very intense umami taste. The key non-volatile taste-active components in crab sauce demonstrated by the omission test and addition test were glutamic acid (Glu), aspartic acid (Asp), glycine (Gly), alanine (Ala), lysine (Lys), histidine (His), 5′-inosine monophosphate (IMP), 5′-guanosine monophosphate (GMP), NaCl, KCl, serine (Ser) and valine (Val), and most of these components also had a higher TAV. So, the TAV could be a high-efficiency tool to predict the taste-active components, and the TAV combined with the omission test and addition test could be a very useful method to determine the taste-active components in crab sauce.

show abstract

“…Glu was the most important taste-active component in fermented sauce [4,25]. When Glu is combined with sodium to form MSG, it a strong umami taste and it loses its own sour taste [26].…”

Section: Resultsmentioning

confidence: 99%

Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Liu

Xia

Wang

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…This reaction generates brown compounds, and hence changes the quality of foods (aroma, taste and colour). (Zhao et al ., ; Cheng et al ., ). In recent years, many studies have reported that Maillard reaction products (MRPs) have strong antioxidant activity, especially some peptides or protein hydrolysates (Cai et al ., ; Bhattacherjee et al ., ; Nie et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Zeng

Brennan

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

In order to enhance the application scope and usage effect of e-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. Results showed that with increased heating treatment time at constant 90°C and UV-Vis absorbance at 294 and 420 nm, fluorescence intensity of modified products were increased. DPPH radical scavenging activity of modified products from D-glucose (D-Glc), D-fructose (D-Fru) and Dxylose (D-Xyl) was increased to 40.5%, 44.0% and 69.4%, and the reducing power was increased to 0.9, 1.0 and 1.3 respectively (P < 0.05). Moreover, compared with e-polylysin, three types of modified products have similar antibacterial property. In addition, three types of modified products showed low cytotoxicity against the cultured human HepG2 cells in vitro. Therefore, the modified products derived from e-polylysine model could be used as potential food preservatives. Preparation and characterisation of food preservatives Z.-H. Zhang et al. 1825 Preparation and characterisation of food preservatives Z.-H. Zhang et al.

show abstract

“…Non-enzymatic browning was measured according to the method of [ 24 ] with slight modification. One mL of sauce was stirred using a magnetic stir bar and plate with 10 mL of ethanol (500 mL L −1 v/v Fisher Scientific, Waltham, MA, USA) for one hour.…”

Section: Methodsmentioning

confidence: 99%

Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment

Greiner

Skonberg

Perkins

2021

Foods

View full text Add to dashboard Cite

To control the population of an invasive species of green crab, we investigated the feasibility of producing a fermented crab condiment. Commercial fermented fish condiments were tested to assess variability in the marketplace and to identify targets for lab-fermented sauces. Finely chopped crab was combined with 100 mg g−1, 200 mg g−1, or 300 mg g−1 NaCl, and spontaneously fermented for up to 120 days. Chromatographic analysis revealed that histamine content was not a safety concern as all treatments were below the current U.S. legal threshold (50 mg 100 mL−1). The majority of microbial and physicochemical properties measured within salt level (proteolytic bacterial population, total volatile basic nitrogen (TVBN), amine nitrogen, water activity, moisture, and biogenic amines) were statistically unchanged between days 60 and 120 of fermentation, suggesting that most of the biochemical changes happened early in the fermentation. While the production of a fermented condiment was successful and could represent an opportunity for the valorization of this invasive species, additional work is needed to accelerate the process and further understand the dynamics of the early fermentation stages.

show abstract

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

Cited by 49 publications

References 34 publications

Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment

Contact Info

Product

Resources

About