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Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce
Author(s) -
Sanceda Norlita G,
Suzuki Emiko,
Kurata Tadao
Publication year - 2001
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.884
Subject(s) - food science , chemistry , fermentation , valine , fish <actinopterygii> , isoleucine , leucine , amino acid , volatile fatty acids , isobutyric acid , salting , biochemistry , biology , rumen , fishery
The formation of volatile fatty acids (VFAs) in fish sauce was investigated. When fish were allowed to spoil prior to salting, very high concentrations of VFAs were produced. The increase was probably caused by microbial action. Addition of salt to spoiled fish seemed to inhibit microbial action, thus suppressing the formation of VFAs. The contents of short and long straight chain VFAs in aerobically fermented sauces were significantly higher than in anaerobically fermented sauces, suggesting that straight chain VFAs developed from fish fats. Certain branched VFAs were derived from the degradation of specific amino acids, such as isobutyric acid from valine and isovaleric acid from leucine. Alanine and isoleucine did not have a clear influence on the production of VFAs. © 2001 Society of Chemical Industry