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Quality and sensory acceptance of fish sauce partially substituting sodium chloride or natural salt with potassium chloride during the fermentation process
Author(s) -
Sanceda N.,
Suzuki E.,
Kurata T.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00710.x
Subject(s) - chemistry , food science , potassium , sodium , salt (chemistry) , taste , fermentation , fish <actinopterygii> , chloride , organic chemistry , fishery , biology
Summary Fish sauce was prepared with sodium chloride or natural salt partially replaced by potassium chloride at three ratios, 90 : 10, 75 : 25 and 60 : 40. Volatile acids were collected by steam distillation under reduced pressure and measured. The sensory property of the products was evaluated. The amino acid content was also measured. Most of the volatile acids in all the samples with added KCl were higher than in the controls, suggesting a role for KCl in the formation of volatile acids in fish sauce manufacture. Sensory evaluation showed slight differences in odour between the samples with added KCl and the controls, but the differences did not affect the acceptability of the product. However, acceptance of taste terminated at a 75 : 25 NaCl or natural salt : KCl ratio. Almost all the amino acids in the control and in the fish sauces with added KCl were comparable to those of commercial fish sauce. Partial substitution of NaCl or natural salt with KCl up to a ratio of 75 : 25 seems feasible.