Oxygen Effect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce.

Autor:	SANCEDA, NORLITA G., KURATA, TADAO, SUZUKI, YOSHIKATSU, ARAKAWA, NOBUHIKO
Předmět:	SAUCES FERMENTATION HYDROLYSIS SALTED fish FERMENTED fish
Zdroj:	Journal of Food Science (Wiley-Blackwell); Sep1992, Vol. 57 Issue 5, p1120-1135, 16p
Abstrakt:	Volatile acids of aerobically and anaerobically fermented fish sauces were investigated using GC and GC-MS. There was no significant difference in pH values of the two types of sauces. Volatile acids found in the aerobically fermented sauce had concentrations significantly higher than the anaerobically fermented one. Sensory evaluation revealed that the aroma of the anaerobically fermented sauce was a little sweet, less acidic and less rancid than the aerobically made sauce which was sharp, and cheesy. Thus, fermentation under anaerobic condition altered the aroma quality of the sauce during manufacturing, yielding an acceptable product. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu Plný text