Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 1, Pages 133-141Publisher
WILEY
DOI: 10.1111/ijfs.12981
Keywords
Anchovy; Aspergillus oryzae; fermentation; fish sauce; nutrition property; sensory property
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Funding
- Fundamental Research Funds for the Central Universities [201262021]
- China Postdoctoral Science Foundation [2012M511550]
- Program for Changjiang Scholars and Innovative Research Team in University (PCSIRT) [IRT1188]
- Qingdao Post-Doctor Applied Research Project Foundation
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This study obtained an anchovy flavourful fish sauce by a bioprocess of aerobic fermentation with Aspergillus oryzae OAY1 in a period of time as short as 3 days. Amino nitrogen of the fish sauce increased to 7.35 mg mL (-1) by optimisation with response surface methodology (RSM). Results of chemical analysis showed that amino nitrogen, hydrolysis degree, reducing sugar and total amino acids all increased, along with the enhanced antioxidant activity. With regard to biogenic amines, most of the tested biogenic amines decreased after fermentation. Electronic nose test revealed that the odour of the fish sauce became more balanced and favourable after fermentation. In addition, volatile odorant analysis and sensory evaluation showed that no particularly unpleasant flavour ingredient was found in the anchovy fish sauce, and the taste was overall satisfactory. Meanwhile, consumer acceptance test showed that the anchovy fish sauce produced in this study using A. orzyae OAY1 had a high consumer acceptance similar to the commercial anchovy fish sauce. This aerobic fast-fermentation process provided an efficient method for high-quality fish sauce production.
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