scholarly journals A comparison of volatile compounds in a fish sauce prepared by the use of soy sauce koji with those in commercial fish sauces in Japan

2002 ◽  
Vol 68 (sup2) ◽  
pp. 1402-1405
Author(s):  
YASUHIRO FUNATSU ◽  
KEN-ICHI KAWASAKI ◽  
SHIRO KONAGAYA
Keyword(s):  
Volatile Compounds ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Commercial Fish

KUALITAS KIMIAWI DAN SENSORIS KECAP BERBAHAN BAKU KEONG SAWAH

2017 ◽  
Vol 6 (2) ◽  
pp. 80
Author(s):  
Iin Husnul Khotimah ◽  
Nooryantini Sutikno
Keyword(s):  
Fermentation Process ◽  
Sensory Quality ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Commercial Fish ◽  
Factor B ◽  
Protease Enzyme ◽  
Long Time ◽  
Speed Up

Penelitian bertujuan  untuk mengetahui kualitas kimiawi dan sensoris kecap berbahan baku keong sawah (Bellamya javanica) dengan penambahan enzim protease. Proses pengolahan kecap secara alami memerlukan waktu yang lama, sehingga untuk mempercepat proses fermentasinya menggunakan enzim protease (bromelin dan papain).  Rancangan yang digunakan  rancangan acak lengkap pola faktorial  3x3, 2 kali ulangan .  Faktor pertama (A) penambahan  enzim bromelin (A1= 0,5%; A2= 1% ; dan A3= 1,5%);  faktor kedua (B) penambahan enzim papain (B1= 0,5%; B2= 1%; dan B3= 1,5%. Parameter yang diamati kualitas kimiawi kecap keong sawah (kadar protein, lemak, air, dan abu). Kualitas sensoris (spesifikasi warna, aroma dan kekentalan).  Pengamatan dilakukan pada fermentasi (5, 7, 10,  dan 13 hari).  Hasil menunjukkan kecap keong sawah terbaik dengan penambahan enzim  bromelin 1,5% dan enzim papain 1%, difermentasi selama 7 hari memiliki  nilai kadar protein tertinggi  21,71 %;  lemak 2,355%;  air 74,275%;  abu 9,89%; spesifikasi warna 71,25 (hampir berwarna coklat kehitaman/gelap); aroma 59,67 (aroma khas kecap ikan sudah mulai tercium); dan kekentalan 73 (hampir sama dengan kekentalan kecap ikan komersil). The study aims to determine the chemical and sensory quality of soy sauce made from conch paddy (Bellamyâ javanica) with the addition of a protease enzyme. The processing of soy sauce is naturally takes a long time, so as to speed up the fermentation process using protease enzymes (bromelain and papain). The design is completely randomized factorial design 3x3, 2 replications. The first factor (A) addition of the enzyme bromelain (A1 = 0.5%; A2 = 1%; and A3 = 1.5%); The second factor (B) the addition of the enzyme papain (B1 = 0.5%; B2 = 1%; and B3 = 1.5%. The parameters observed chemical quality soy sauce snail rice fields (levels of protein, fat, water and ash).Quality sensory (specification of color, aroma and viscosity). Observations were made on the fermentation (5, 7, 10, and 13 days). the results show the best rice conch sauce with the addition of the enzyme bromelain enzyme papain 1.5% and 1%, fermented for 7 days has the highest value of 21.71% protein content, fat 2,355%; 74.275% water; ashes 9.89%; color specifications 71.25 (almost blackish brown / dark); aroma 59.67 (aroma typical fish sauce already began to smell ); and the viscosity of 73 (almost the same viscosity as commercial fish sauce).

scholarly journals A Comparison of Volatile Compounds in Fish Sauces Prepared from Silver Carp by Use of Soy Sauce Koji and Lactic Acid Bacteria with those in Chinese Commercial Fish Sauces.

2002 ◽  
Vol 49 (2) ◽  
pp. 106-118 ◽  
Author(s):  
Yasuhiro FUNATSU ◽  
Ken-Ichi KAWASAKI ◽  
Chunhong YUAN ◽  
Motoharu UCHIDA ◽  
Masataka SATOMI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Silver Carp ◽  
Soy Sauce ◽  
Commercial Fish

Effects of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthalmichthys molitrix

2005 ◽  
Vol 71 (2) ◽  
pp. 422-430 ◽  
Author(s):  
Motoharu UCHIDA ◽  
Jie OU ◽  
Bi-Wen CHEN ◽  
Chun-Hong YUAN ◽  
Xur-Hua ZHANG ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Silver Carp ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Hypophthalmichthys Molitrix

scholarly journals Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 83
Author(s):  
Dong Han ◽  
Chun-Hui Zhang ◽  
Marie-Laure Fauconnier
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Solid Phase ◽  
Principal Component ◽  
Soy Sauce ◽  
Gas Chromatography Mass Spectrometry ◽  
Water Salt ◽  
Volatile Profiles ◽  
Positive Effect

The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2: water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5: water, salt, spices, soy sauce, sugar; SP6: water, salt, spices, soy sauce, sugar and cooking wine) on the volatile profiles and sensory evaluation of stewed pork. Volatile compounds were extracted using solid phase microextraction (SPME), then analysed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and two-dimensional gas chromatographic combined with time-of-fight mass spectrometry (GC × GC-TOFMS). The results revealed that the most abundant volatile compounds, especially aldehydes, were presented in the stewed pork using SP1 and SP2. This indicated that the stewed pork with water and salt could promote lipid oxidation and amino acid degradation. As revealed by principal component analysis (PCA), the stewed pork samples with SP3 were located on the opposite side of that with SP4, SP5, and SP6 in the first and third principal component (PC1-PC3), which indicated that the overall flavour formed by adding spices was significantly different from that of adding soy sauce, sugar, and cooking wine. Sensory evaluation showed that stronger spicy, caramel, and soy sauce odour were present in samples SP3, SP4, SP5, and SP6. This study has indicated that the addition of food seasoning had a positive effect on flavour profiles of stewed pork, particularly for salt and spices.

scholarly journals Fish Sauce, Soy Sauce, and Vegetable Oil Fortification in Cambodia: Where do we Stand to Date?

2013 ◽  
Vol 34 (2_suppl1) ◽  
pp. S62-S71 ◽  
Author(s):  
Chan Theary ◽  
Dora Panagides ◽  
Arnaud Laillou ◽  
Saphoon Vonthanak ◽  
Chheng Kanarath ◽  
...  
Keyword(s):  
Vegetable Oil ◽  
Soy Sauce ◽  
Fish Sauce

scholarly journals Proteolytic process of two fish sauce mashes prepared from deepsea smelt and waste from kamaboko processing using soy sauce koji mold in the early stage of fermentation

2012 ◽  
Vol 78 (4) ◽  
pp. 726-735 ◽  
Author(s):  
AYUMI FURUTANI ◽  
YASUHIRO FUNATSU ◽  
KEI-ICHI SHOZEN ◽  
YASUYUKI HARADA ◽  
TAKASHI TAKANO ◽  
...  
Keyword(s):  
Early Stage ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Koji Mold

scholarly journals Data on the chemical properties of commercial fish sauce products

Data in Brief ◽  
2017 ◽  
Vol 15 ◽  
pp. 658-664 ◽  
Author(s):  
Mitsutoshi Nakano ◽  
Yoshimasa Sagane ◽  
Ryosuke Koizumi ◽  
Yozo Nakazawa ◽  
Masao Yamazaki ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Fish Sauce ◽  
Commercial Fish

Fractionation and Identification of Volatile Compounds in Patis, a Philippine Fish Sauce

1984 ◽  
Vol 48 (12) ◽  
pp. 3047-3052
Author(s):  
Norlita G. Sanceda ◽  
Tadao Kurata ◽  
Nobuhiko Arakawa
Keyword(s):  
Volatile Compounds ◽  
Fish Sauce
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