Physico-chemical properties of salt-fermented commercial fish sauces in Thailand

In this study, the characteristic components of commercially available fish sauces from Thailand were investigated. Moisture, ash, crude protein and crude fat content was 51.8-59.5 %, 20.8-28.3 %, 11.4-20.6 % and 0.1-0.6 %, respectively. Salinity was 19.1-28.0 % and the volatile base nitrogen conten...

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Main Authors: Kim B., Sriwattana S., Jeong I.
Format: Journal
Published: 2017
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84954114129&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/42544
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-425442017-09-28T04:27:40Z Physico-chemical properties of salt-fermented commercial fish sauces in Thailand Kim B. Sriwattana S. Jeong I. In this study, the characteristic components of commercially available fish sauces from Thailand were investigated. Moisture, ash, crude protein and crude fat content was 51.8-59.5 %, 20.8-28.3 %, 11.4-20.6 % and 0.1-0.6 %, respectively. Salinity was 19.1-28.0 % and the volatile base nitrogen content was the highest in TF10 (298.8 mg %) and the lowest in TF3 (19.1 mg %). pH was in the range of 5.1-5.8. The total nitrogen content was 1.8-3.5 g % and was the highest in TF5. Amino nitrogen content was 406.0-1,750.0 mg % and was the highest in TF6. Lightness, redness and yellowness were 34.7-53.3, 10.68-28.79 and 4.74-36.06, respectively. Major organic acids were acetic acid, lactic acid, propionic acid and butyric acid and the total amount of organic acid was 1.11-7.06 mg/L. The total amount of free amino acids was 1,103.7-9,581.8 mg % and the major free amino acids were aspartic acid, glutamic acid, glycine, alanine, methionine, isoleucine and phenylalanine. Umami amino acid was the highest in TF11, while sweet amino acid (SA) and bitter amino acid (BA) were the highest in TF1 and TF11, respectively. The ratio of SA/BA was the highest in TF8; essential and non-essential amino acid were the highest in TF11 and TF1, respectively. The aroma pattern measured using an electronic nose differed depending on each product. 2017-09-28T04:27:40Z 2017-09-28T04:27:40Z 2016-01-01 Journal 09707077 2-s2.0-84954114129 10.14233/ajchem.2016.19422 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84954114129&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42544
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
description In this study, the characteristic components of commercially available fish sauces from Thailand were investigated. Moisture, ash, crude protein and crude fat content was 51.8-59.5 %, 20.8-28.3 %, 11.4-20.6 % and 0.1-0.6 %, respectively. Salinity was 19.1-28.0 % and the volatile base nitrogen content was the highest in TF10 (298.8 mg %) and the lowest in TF3 (19.1 mg %). pH was in the range of 5.1-5.8. The total nitrogen content was 1.8-3.5 g % and was the highest in TF5. Amino nitrogen content was 406.0-1,750.0 mg % and was the highest in TF6. Lightness, redness and yellowness were 34.7-53.3, 10.68-28.79 and 4.74-36.06, respectively. Major organic acids were acetic acid, lactic acid, propionic acid and butyric acid and the total amount of organic acid was 1.11-7.06 mg/L. The total amount of free amino acids was 1,103.7-9,581.8 mg % and the major free amino acids were aspartic acid, glutamic acid, glycine, alanine, methionine, isoleucine and phenylalanine. Umami amino acid was the highest in TF11, while sweet amino acid (SA) and bitter amino acid (BA) were the highest in TF1 and TF11, respectively. The ratio of SA/BA was the highest in TF8; essential and non-essential amino acid were the highest in TF11 and TF1, respectively. The aroma pattern measured using an electronic nose differed depending on each product.
format Journal
author Kim B.
Sriwattana S.
Jeong I.
spellingShingle Kim B.
Sriwattana S.
Jeong I.
Physico-chemical properties of salt-fermented commercial fish sauces in Thailand
author_facet Kim B.
Sriwattana S.
Jeong I.
author_sort Kim B.
title Physico-chemical properties of salt-fermented commercial fish sauces in Thailand
title_short Physico-chemical properties of salt-fermented commercial fish sauces in Thailand
title_full Physico-chemical properties of salt-fermented commercial fish sauces in Thailand
title_fullStr Physico-chemical properties of salt-fermented commercial fish sauces in Thailand
title_full_unstemmed Physico-chemical properties of salt-fermented commercial fish sauces in Thailand
title_sort physico-chemical properties of salt-fermented commercial fish sauces in thailand
publishDate 2017
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84954114129&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/42544
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