Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters

In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce. Tetragenococcus (40.65%), Lentibacillus (9.23%), Vagococcus (2.20%), Psychrobacter (1.80%), Pseudomonas (0.98%), Halomonas (0.94%) and Staphylococcus (0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted by Tetragenococcus and Halomonas. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated that Staphylococcus nepalensis 5-5 and Staphylococcus xylosus JCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods.

VALIDATION OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF INORGANIC AND ORGANIC ARSENIC IN FISH SAUCE BY HYDRIDE GENERATION ATOMIC ABSORPTION SPECTROSCOPY

The validation of an analytical method was carried out for the determination of arsenic components in fish sauce by HG-AAS. The total arsenic content (tAs) was analyzed after digesting the sample by dry and wet combined digestion method in a Teflon flask at 450 °C and then reducing As (V) to As (III) with a mixture of reducing agents KI/ascorbic acid. For inorganic arsenic content (iAs), the sample was hydrolyzed with HCl solution for 14 hours, converted As (V) to As (III), then reacted with hydrazine 1.5%. Extracted in CHCl3 and re-extracted in HNO3. The organic arsenic content (oAs) was calculated by the difference tAs and iAs. Determined the linear concentration range 2 - 30 μg/L and the standard curve was y = 0.0128x + 0.0007 with R² = 0.9996 at the concentration range 2 - 20 μg/L. LODs, LOQs for total and inorganic arsenic contents were found and all they were 0.015 mg/L and 0.05 mg/L, respectively. For total arsenic, the recovery efficiencies on the organic arsenic standard and inorganic arsenic standard all ranged from 81 to 109%;...

BRAND RECOGNITION OF FISH SAUCE ORIGIN OF HAI PHONG THROUGH THE CASE STUDY OF THE RETAIL MARKET IN HANOI CITY

Dear Editors!The author is very happy to know the information of the Journal and wishes to submit the article with the topic: " BRAND RECOGNITION OF FISH SAUCE ORIGIN OF HAI PHONG THROUGH THE CASE STUDY OF THE RETAIL MARKET IN HANOI CITY".We hope to receive the attention of the Journal to improve the author's article. The author looks forward to receiving the earliest reply from the editor.Sincerely thank!

Protex 51FP as a starter for accelerating fish sauce fermentation from anchovy (Stolephorus commersonii)

In this 180-day study, commercial Protex 51FP enzyme effects as a starter culture on anchovy fish sauce fermentation were investigated. Three fish source fermentation groups, including a control group (the anchovy with 25% of salt addition), E group (the anchovy with 25% of salt and 1% of Protex 51FP addition), and E (-s) group (the anchovy with 1% of Protex 51FP and after 6 hours with 25% of salt), were compared. The fish sauce fermentation groups were sampled, packed into glass jars (10 liters), and covered by a lid at ambient temperature (22 - 30°C) for 180 days. Three commercial fish sauces were also included as nutritional references. The results showed that the addition of Protex 51FP achieved positive results of total nitrogen content and amino acids compared to the control samples (p<0.05). These values were competitive with commercial product figures. Total amino acids in 8000mg/100ml fish sauce were significantly higher than those in the control. There were rich in essential amino acids (41-43%) and small peptides (13% peptides with a molecular weight below 200 Da, 32-39% peptides with a molecular weight below 130 - 200 Da, and 25-28% of peptides with a molecular weight below 200 – 360 Da). Compared with traditional methods, the addition of Protex 51FP (p<0.05) could improve the quality of fish sauce and obtain greater nutritional values. In all experiments, the color of adding-enzyme samples was darker than that of the traditional products, and the smell of these samples (including traditional methods) was not as quite strong as commercial products.

Assessment of the contribution of industrially processed foods to salt and iodine intake in Thailand

Iodization of food grade salt has been mandated in Thailand since 1994. Currently, processed food consumption is increasing, triggered by higher income, urbanization, and lifestyle changes, which affects the source of salt and potentially iodized salt among the population. However, adequate information about the use of iodized salt in processed foods in Thailand is still lacking. Therefore, this study aimed to assess iodine intake through salt-containing processed foods and condiments which were identified using national survey data. Potential iodine intake from iodized salt in food products was modelled using consumption data and product salt content from food labelling and laboratory analysis. Fish sauce, soy sauce and seasoning sauces (salty condiments) have alternative regulation allowing for direct iodization of the final product, therefore modelling was conducted including and excluding these products. Daily salt intake from household salt and food industry salt (including salty condiments) was estimated to be 2.4 g for children 0–5 years of age, 4.6 g for children 6–12 years of age, and 11.5 g for adults. The use of iodized salt in processed foods (excluding salty condiments) met approximately 100% of the estimated average requirement (EAR) for iodine for non-pregnant adults and for children 6 to 12 years of age, and 50% of the EAR for iodine for children aged 0 to 5 years of age. In all cases, iodine intake from processed food consumption was greater than from estimated household iodized salt consumption. Findings suggest that iodized salt from processed foods is an important source of iodine intake, especially in adults. The use of iodized salt by the food industry should be enforced along with population monitoring to ensure sustainability of optimal iodine intake. Currently, the addition of iodine into fish sauce, soy sauce and seasoning sauces has an important role in achieving and sustaining optimal iodine intake.