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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
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Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)
| Title: | Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa) |
| Other Titles: | Effect of Skipjack Tuna Spleen on the Liquefaction and Characteristics of Sardine Fish Sauce |
| Authors: | Klomklao, Sappasith Browse this author | | Benjakul, Soottawat Browse this author | | Visessanguan, Wonnop Browse this author | | Kishimura, Hideki Browse this author →KAKEN DB | | Simpson, Benjamin K. Browse this author |
| Keywords: | Fish sauce | | Spleen | | Fermentation | | Acceleration | | Proteinase | | Sardine | | Liquefaction |
| Issue Date: | 2006 |
| Publisher: | Elsevier Ltd. |
| Journal Title: | Food Chemistry |
| Volume: | 98 |
| Issue: | 3 |
| Start Page: | 440 |
| End Page: | 452 |
| Publisher DOI: | 10.1016/j.foodchem.2005.06.013 |
| Abstract: | The effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis), at levels of 0%, 10% and 20%, on the liquefaction and characteristics of fish sauce produced from the sardine (Sardinella gibbosa) with different salt concentrations (15%, 20% and 25%) were monitored during fermentation for 180 days. Fish sauces prepared from sardine with spleen supplementation contained greater total nitrogen, amino nitrogen, formaldehyde nitrogen and ammonia nitrogen than did those without spleen addition throughout the fermentation. The rate of liquefaction was dependent on the amount of spleen added. Reduction of salt content accelerated the hydrolysis of fish protein during fermentation. The liquefaction rate of the lower salt-treated samples was generally faster than were those treated with higher salt content. Among all treatments, sardine with 25% spleen and 15% salt added exhibited the greatest protein hydrolysis, particularly at the early stages, suggesting the combined effects of autolysis and spleen proteinase. The greater liquefaction was coincidental with the development of browning as well as the increase in redness of liquid formed. An acceptability test revealed that the samples were different in colour, aroma, taste and overall acceptance (p < 0.05). Fish sauce samples containing 20% salt, without and with 10% spleen addition had similar acceptabilities to commercial fish sauce. Therefore, the addition of spleen, as well as salt reduction, can accelerate the liquefaction of sardine for fish sauce production. |
| Relation: | http://www.sciencedirect.com/science/journal/03088146 |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/30279 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 岸村 栄毅
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