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Acceleration of autolysis during fish sauce fermentation by adding acid and reducing the salt content
Author(s) -
Gildberg Asbjørn,
EspejoHermes Jasmin,
MagnoOrejana Florian
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740351214
Subject(s) - autolysis (biology) , food science , chemistry , fish <actinopterygii> , flavour , fermentation , salt (chemistry) , biology , biochemistry , fishery , enzyme
Good quality fish sauce was produced from anchovies ( Stolephorus spp. ) that had been allowed to autolyse at pH 4 and low salt concentration. After an initial phase of rapid autolysis, the samples were neutralised, and salt was added to the normal level (250 g kg −1 ) before the fish sauce was separated by suction. By this method fish sauce with acceptable flavour could be produced after 2 months, whereas the normal production time is more than 6 months. This rapidly‐produced fish sauce had a lower level of volatile base and acid, and a better balanced composition of essential amino acids than a first grade commercial fish sauce.