Food and Fermentation Industries >

2019 , Vol. 45 >Issue 22: 143 - 149

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021390

Umami substances comparison of Sardinops sagaxp fish sauces prepared by three fermentation processes

  • LI Rui ,
  • ZHANG Hailing ,
  • LI Xuyan ,
  • SUN Yulin ,
  • LI Xinghua ,
  • LI Xiang
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  • 1 (School of Life Science and Technology, Lingnan Normal University, Zhanjiang 524048, China)
    2 (College of food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    3 (Sichuan Tourism University, Chengdu 610100, China)

Received date: 2019-06-18

  Online published: 2020-02-16

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Abstract

The effects of three fermentation methods on umami substances of fish sauces were investigated. Sardinops sagaxp fish was used to prepare fish sauces by traditional fermentation (TF), rapid fermentation (RF) and mixed fermentation (CF) methods, respectively. Umami substances of fish sauces were analyzed by sensory evaluation and physicochemical characteristics. The results indicated that the main sensory characteristics of three fish sauces were umami and saline taste. The overall flavor of fish sauces made by TF was better than others. The total nitrogen content of three fish sauces met the commercial standard. The total nitrogen content of RF was the highest. The contents of amino nitrogen and small molecular peptides in TF were the highest. The proportion of umami and sweet amino acids in TF was the highest, accounting for 48.2% of the total amount. In TF fish sauce, glutamic acid made the largest contribution to the overall taste and its taste activity value (TAV) reached 57.42. In RF and CF fish sauces, arginine made the largest contribution to the overall taste, and the TAV reached 17.57 and 31.17, respectively. Among nucleotides, GMP played an important role in the taste of fish sauces. In TF and CF, TAV values of GMP were more than 1, and reached 1.71 and 2.64, respectively. Equivalent umami concentration (EUC) of three fish sauces were more than 10 g MSG/100 g, and EUC of TF (33.42 g MSG/100 g) was the highest. This study provided a theoretical basis for the optimization of fish sauce production process.

Key words： Sardinops sagaxp; fish sauce; fermentation; umami substance

Cite this article

LI Rui , ZHANG Hailing , LI Xuyan , SUN Yulin , LI Xinghua , LI Xiang . Umami substances comparison of Sardinops sagaxp fish sauces prepared by three fermentation processes[J]. Food and Fermentation Industries, 2019 , 45(22) : 143 -149 . DOI: 10.13995/j.cnki.11-1802/ts.021390

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