Rapid Production of Fish Sauce from the Internal Organs of White Sturgeon, Acipenser transmontanus Richardson, 1836

Fermentation

Taishi Yanohara¹  Mizuki Yamamoto¹  Yousuke Taoka² 

[1] Department of Food Development, Faculty of Health and Nutrition, Minami Kyushu University, 5-1-2 Kirishima, Miyazaki 880-0032, Japan;Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, Miyazaki University, Gakuen-kibanadai-nisi 1-1, Miyazaki 889-2192, Japan;

关键词: fish sauce;    Acipenser transmontanus;    white sturgeon;    aroma;    protease;    fatty acid;   

DOI  :  10.3390/fermentation8050238

来源: DOAJ

【 摘 要 】

The internal organs of white sturgeon in Miyazaki Prefecture are discarded during processing. Therefore, we tried to produce fish sauce using a short-term manufacturing method. The minced internal organs were autolyzed by endogenous proteases at 50 °C. During autolysis, the protein contents of the supernatant and precipitate after centrifugation were analyzed by the Kjeldahl method, and the protein size was monitored by SDS-PAGE. This analysis showed that the extraction rate was about 60% after treatment at 50 °C for 24 h. The major bands at 200 kDa, 43 kDa, and 40 kDa detected before the start of the treatment gradually disappeared over time. Fifteen components were detected as the main volatile components. These components increased sharply and then decreased during incubation at 50 °C for 24 h. The fish sauce produced had a good aroma after incubation at 50 °C for 72 h.

【 授权许可】

Unknown