Extractive components of fish sauces from waste of the frigate mackerel surimi processing and a comparison with those of several asian fish sauces

Funatsu, Yasuhiro; Kawasaki, Ken-íchi; Konagaya, Shiro

doi:10.1016/s0167-4501(04)80021-9

Cited by 4 publications

(4 citation statements)

References 8 publications

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“…The lightness ( L *) value of the waste and mixed sauces was significantly higher ( P < 0.05) than that of the control, although the hue angle (h) and saturation (C*) values of the former two were significantly lower ( P < 0.05) than those of the latter, suggesting that the color of the products was paler than the control with light yellowish brown (Table 2). The colors of nampla , nuocmam , patis and yeesui were dull orange, grayish orange and grayish bright yellow, respectively (Funatsu et al . 2004b).…”

Section: Resultsmentioning

confidence: 99%

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QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY‐PRODUCTS FROM FISH GEL ANDKAMABOKOPROCESSING

Takano

Shozen

Satomi

et al. 2012

Journal of Food Quality

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In order to make effective reuse of kamaboko processing wastes and to minimize the amount of waste disposal, the production of two kinds of fish sauces was tried on a small industrial scale from the wastes with or without the addition of the meat of deepsea smelt (Glossanodon semifasciatus). They were fermented for 6 months at room temperature using salt and koji mold. As a control, a fish sauce was also produced only from the deepsea smelt meat. The recovery of fish sauce from the initial mashed mixture ranged between 75 and 79%, depending on the ingredients in the three fish sauce products. The total nitrogen content of the waste sauce and the mixed sauce was lower than that of the control. The levels of the original additives to kamaboko products, b-carotene and sorbic acid, were very low in these fish sauces. The taste-active components of the waste sauce and mixed sauces were lower than those of the control. Sensory evaluation revealed that the former two waste sauces were less bitter and higher in saltiness than the control. However, no difference was found in umami taste between these products. These findings suggest that the wastes from kamaboko processing factories could be reused as fish sauce for food condiments. PRACTICAL APPLICATIONSRecent development in the food industry in Japan has enabled the surimi-based products to be mass produced and standardized even in the fish gel, kamaboko trade. However, a serious problem has arisen in the development of kamaboko processing through the discharge of the wastes, i.e., nonstandard products or fragments, from kamaboko processing factories. It is clear that the waste from kamaboko processing factories is transformed effectively into fish sauce by using soy sauce koji mold. As a result, the amount of the discharged wastes from kamaboko factories are able to be minimized because the liquefaction ratio of the fish sauce mushes (moromi) from the wastes after fermentation was high and the products have a high umami taste and agreeable soy sauce-like flavor. product groups such as surimi-based products, frozen products, dried products, canned products, salted products and fermented products (Funatsu 1998). Of these products, surimi-based products are widely and largely consumed in Japan and many kinds of the products such as fried, broiled, steamed, boiled and flavored kamaboko, and broiled chikuwa bs_bs_banner Journal of Food Quality

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Section: Resultsmentioning

confidence: 99%

“…Total nitrogen was determined by the Kjeldahl method. pH and salt contents were determined according to the soy sauce analysis method (Funatsu et al . 2004b).…”

Section: Methodsmentioning

confidence: 99%

QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY‐PRODUCTS FROM FISH GEL ANDKAMABOKOPROCESSING

Takano

Shozen

Satomi

et al. 2012

Journal of Food Quality

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“…Fish sauce is usually made from small fish species such as anchovies, but can also be made from fish by‐products (Funasuta et al. , 2004).…”

Section: Ingredients For Human Consumptionmentioning

confidence: 99%

“…Fish sauce is usually made from small fish species such as anchovies, but can also be made from fish by-products (Funasuta et al, 2004). Early work on chemical recovery of proteins from by-products used chemical hydrolysis to produce fish protein concentrates (FPC) to increase biological availability.…”

Section: Protein Fractionsmentioning

confidence: 99%

Possibilities for the utilisation of marine by‐products

Rustad

Storrø

Šližytė

2011

Int J of Food Sci Tech

286

229

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Fish industry by-products can account for up to 75% of the catch depending on postharvest or industrial preparation processes. Different terms such as 'fish waste', 'by-product' and 'rest raw materials' have been used. The review gives an overview of value-added processes that provide an alternative to low-profit uses such as silage, fish meal and mince. The preparation of different by-product fractions such as fish blood, marine lipids, omega-3 fatty acids, fish protein fractions and bioactive components with nutraceutical potential, i.e. antioxidants and bioactive peptides, is considered. There are several future opportunities for the preparation of high-value by-products such as enzymes, minerals and other bioactive substances including hydroxyapatite, phosphorus, taurine and creatine. Both regulatory status and future market potential need to be considered. In addition, there is a need for technologies that maintain good quality by-products and 'simple' processes to produce bulk products for further refining.

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Comprehensive review: by-products from surimi production and better utilization

Yin

Park

2023

Food Sci Biotechnol

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Extractive components of fish sauces from waste of the frigate mackerel surimi processing and a comparison with those of several asian fish sauces

Cited by 4 publications

References 8 publications

QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY‐PRODUCTS FROM FISH GEL ANDKAMABOKOPROCESSING

QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY‐PRODUCTS FROM FISH GEL ANDKAMABOKOPROCESSING

Possibilities for the utilisation of marine by‐products

Comprehensive review: by-products from surimi production and better utilization

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