Study on Enzymatic Fermentation of Fish Sauce by Eel Heads

2013 ◽  
Vol 634-638 ◽  
pp. 1548-1551
Author(s):  
Dan Dan Xu ◽  
Run Feng Wu ◽  
Li Zhao ◽  
Jia Wang Han ◽  
Wei Su
Keyword(s):  
Salt Content ◽  
Practical Method ◽  
Physical Analysis ◽  
Fish Sauce ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Amino Acid Nitrogen ◽  
Basic Nitrogen ◽  
Preliminary Study ◽  
By Products

To reuse the waste of fishery resources in a preliminary study, we have described changes in extractive component during enzymatic fermentation of fish sauce using eel heads. This study was aimed at investigating the chemical and physical analysis of extractive component from fermented eel heads with a view to using it as a food condiment. Fish sauce was produced via enzymatic fermentation of by-products (eel heads) of processed eel with 30% (w/w) of salt for 8 weeks. During 8 weeks of enzymatic fermentation, the pH decreased to approximately 5.35, the salt content remained constant, and the overall trend of total nitrogen, amino acid nitrogen, browning index, total volatile basic nitrogen and optical density were increasing. The changes and the trend line mentioned above indicated that it was a practical method to produce fish sauce using eel heads.

Changes in Extractive Components during Spontaneous Fermentation of Fish Sauce Using Eel Intestines

2013 ◽  
Vol 781-784 ◽  
pp. 1625-1629
Author(s):  
Run Feng Wu ◽  
Li Zhao ◽  
Mei Lan Yuan ◽  
Wei Su ◽  
Jia Wang Han ◽  
...  
Keyword(s):  
Practical Method ◽  
Enzymatic Browning ◽  
Fish Sauce ◽  
Total Volatile ◽  
Spontaneous Fermentation ◽  
Amino Acid Nitrogen ◽  
Basic Nitrogen ◽  
Preliminary Study ◽  
Extractive Components ◽  
By Products

To reuse the waste of fishery resources in a preliminary study, we have described changes in extractive components during spontaneous fermentation of fish sauce using eel intestines. This study was aimed at investigating the chemical analysis of extractive components from fermented eel intestines with a view to using it as a food condiment. Fish sauce was produced via fermentation of by-products (intestinal) of processed eel with 35% (w/w) of salt for 180 days. During 180 days of fermentation, the pH decreased to approximately 4.8, and the overall trend of total nitrogen, amino acid nitrogen, non-enzymatic browning index and total volatile basic nitrogen were increasing. The changes and the trend mentioned above indicated that it was a practical method to produce fish sauce using eel intestines, but the spontaneous fermentation cycle was long (more than 6 months).

Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture

2016 ◽  
Vol 79 (9) ◽  
pp. 1556-1561 ◽  
Author(s):  
YI-CHEN LEE ◽  
HSIEN-FENG KUNG ◽  
YA-LING HUANG ◽  
CHIEN-HUI WU ◽  
YU-RU HUANG ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Lactobacillus Plantarum ◽  
Biogenic Amine ◽  
Ph Value ◽  
Starter Culture ◽  
Salt Content ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Control Samples

ABSTRACTLactobacillus plantarum D-103 isolated from a miso product that possesses amine-degrading activity was used as a starter culture in miso fermentation (25°C for 120 days) in this study. The salt content in control samples (without starter culture) and inoculated samples (inoculated with L. plantarum D-103) remained constant at 10.4% of the original salt concentration throughout fermentation, whereas the pH value decreased from 6.2 to 4.6 during fermentation. The inoculated samples had significantly lower (P < 0.05) levels of total volatile basic nitrogen than control samples after 40 days of fermentation. After 120 days of fermentation, the histamine and overall biogenic amine contents in inoculated samples were reduced by 58 and 27%, respectively, compared with control samples. To our knowledge, this is the first report to demonstrate that application of a starter culture with amine-degrading activity in miso products was effective in reducing the accumulation of biogenic amines.

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

2021 ◽  
Vol 109 ◽  
pp. 280-302
Author(s):  
Alaa El-Din A. Bekhit ◽  
Benjamin W.B. Holman ◽  
Stephen G. Giteru ◽  
David L. Hopkins
Keyword(s):  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Meat Spoilage ◽  
Basic Nitrogen

Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

1999 ◽  
Vol 64 (2) ◽  
pp. 344-347 ◽  
Author(s):  
M. M. Hernandez-Herrero ◽  
A. X. Roig-Sagues ◽  
E. I. Lopez-Sabater; ◽  
J. J. Rodriguez-Jerez ◽  
M. T. Mora-Ventura
Keyword(s):  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Microbiological Characteristics ◽  
Physico Chemical

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage

1995 ◽  
Vol 58 (2) ◽  
pp. 182-185 ◽  
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOU ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

scholarly journals Gymnorhynchus gigas in Lepidopus caudatus (Actinopterygii: Perciformes: Trichiuridae): prevalence and related effects on fish quality

2014 ◽  
Vol 32 (No. 4) ◽  
pp. 320-325 ◽  
Author(s):  
F. Giarratana ◽  
D. Muscolino ◽  
Ch. Beninati ◽  
G. Ziino ◽  
A. Giuffrida ◽  
...  
Keyword(s):  
Mediterranean Sea ◽  
Total Volatile ◽  
Fish Quality ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Hygienic Quality ◽  
High Prevalence ◽  
The Mediterranean

We evaluated the effects of Gymnorhynchus gigas on the freshness and hygienic quality of Lepidopus caudatus. Total Volatile Basic Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N), as well as Specific Spoilage Organisms (SSOs) are the most important freshness indicators in fish. Our study was carried-out on 65 specimens of L. caudatus kept in ice and stored at 2°C for different period of time. The microbiological charge of SSOs recovered on a portion of parasitised muscles (MP) was compared with those recovered on portions of parasite-free muscles (M). The contents of TVB-N and TMA-N on MP, M, and G. gigas larva/ae were measured using the Conway microdiffusion method. High prevalence (72.31%) of G. gigas in the specimens of L. caudatus from the Mediterranean sea was observed. No statistically significant differences (P < 0.05) between M and MP were found during storage. However, massive infestation of G. gigas on the muscle of the silver scabbardfish could negatively influence TVB-N values, without compromising the sensorial characteristic of fish.

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