Journal
FOOD CHEMISTRY
Volume 91, Issue 1, Pages 15-18Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.05.061
Keywords
oyster sauce; amino acids; fermentation; chemical composition
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Fermented oyster sauce (FOS) was prepared with 25% NaCl (w/w) at 20 degreesC with different fermentation periods. Biochemical changes during the fermentation were investigated. Results revealed that, during fermentation, protein contents were increased whereas carbohydrate contents were decreased. Amino acid composition showed that the contents of aspartic acid, lysine, glutamic acid, glycine and alanine were higher than other amino acids. Free amino acid contents of FOS fluctuated during the fermentation period but most of the free amino acids increased. Particularly, the contents of taurine, glutamic acid, lysine, glycine and alanine were high, which may contribute to the taste and flavour of FOS. (C) 2004 Elsevier Ltd. All rights reserved.
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