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Hiroki Abe - One of the best experts on this subject based on the ideXlab platform.
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Taste-active components in a Vietnamese Fish Sauce
Fisheries Science, 2002Co-Authors: Jung Nim Park, Ken Ichi Endoh, Katsuko Watanabe, Takehiko Watanabe, Hiroki AbeAbstract:Taste-active components were determined for a typical first-grade Vietnamese Fish Sauce Nuoc mam, of which total content of extractive compounds reached as high as 20 g/ 100 mL. A complete synthetic extract prepared from 35 compounds according to the analytical data reproduced almost satisfactorily the taste of the original Fish Sauce. From the synthetic extract, 11 compounds were identified to be the taste-active components by a series of omission and addition tests. The components consisted of glutamic and aspartic acids, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid. The most effective compound for recreating the characteristic flavor of Fish Sauce was glutamic acid, followed by pyroglutamic acid and alanine. Many of these components contribute to umami, sweetness, and overall taste of Fish Sauce. Even though the simplified 11-component extract reproduced the taste of Fish Sauce, the taste strength was weaker than that of the complete synthetic extract or Fish Sauce itself.
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Taste‐active components in a Vietnamese Fish Sauce
Fisheries Science, 2002Co-Authors: Jung Nim Park, Ken Ichi Endoh, Katsuko Watanabe, Takehiko Watanabe, Hiroki AbeAbstract:Taste-active components were determined for a typical first-grade Vietnamese Fish Sauce Nuoc mam, of which total content of extractive compounds reached as high as 20 g/ 100 mL. A complete synthetic extract prepared from 35 compounds according to the analytical data reproduced almost satisfactorily the taste of the original Fish Sauce. From the synthetic extract, 11 compounds were identified to be the taste-active components by a series of omission and addition tests. The components consisted of glutamic and aspartic acids, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid. The most effective compound for recreating the characteristic flavor of Fish Sauce was glutamic acid, followed by pyroglutamic acid and alanine. Many of these components contribute to umami, sweetness, and overall taste of Fish Sauce. Even though the simplified 11-component extract reproduced the taste of Fish Sauce, the taste strength was weaker than that of the complete synthetic extract or Fish Sauce itself.
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Taste effects of oligopeptides in a Vietnamese Fish Sauce
Fisheries Science, 2002Co-Authors: Jung Nim Park, Ken Ichi Endoh, Katsuko Watanabe, Takehiko Watanabe, Keishi Ishida, Masahiro Murakami, Hiroki AbeAbstract:: A Vietnamese Fish Sauce Nuoc mam used in the present study was rich in oligopeptides of which nitrogen content accounted for 20% of total nitrogen. The high-molecular-weight peptide fractions fractionated by ion-exchange chromatographies and ultrafiltration enhanced sweetness and umami as well as sourness and bitterness of the Fish Sauce, and increased several flavor characteristics including continuity, first taste and aftertaste. Thus, it is apparent that large amounts of peptides produced during the long-term fermentation of Fish Sauce are responsible for the complicated taste of the Sauce. From each fraction, 17 peptides in total were isolated and determined for their amino acid sequences. These di-, tri- and tetra-peptides synthesized by solid- or liquid-phase method gave any one of bitter, sour, umami taste, or practically no taste in the absence of salt. In the presence of 0.3% NaCl, however, almost all peptides showed sweet and umami tastes. Other than these 17 peptides, there existed many other kinds of peptides in the Fish Sauce. Thus, these peptides are thought to contribute to the overall taste of the Fish Sauce.
Jirawat Yongsawatdigul - One of the best experts on this subject based on the ideXlab platform.
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Use of Tetragenococcus halophilus as a starter culture for flavor improvement in Fish Sauce fermentation.
Journal of agricultural and food chemistry, 2011Co-Authors: Natteewan Udomsil, Yeung Joon Choi, Sureelak Rodtong, Yanglin Hua, Jirawat YongsawatdigulAbstract:The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in Fish Sauce fermentation was elucidated. Four strains of T. halophilus isolated from Fish Sauce mashes were inoculated to anchovy mixed with 25% NaCl with an approximate cell count of 106 CFU/mL. The α-amino content of 6-month-old Fish Sauce samples inoculated with T. halophilus was 780–784 mM. The addition of T. halophilus MRC10-1-3 and T. halophilus MCD10-5-10 resulted in a reduction of histamine (P < 0.05). Fish Sauce inoculated with T. halophilus showed high contents of total amino acids with predominantly high glutamic acid. Major volatile compounds in Fish Sauce were 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde. T. halophilus-inoculated Fish Sauce samples demonstrated the ability to reduce dimethyl disulfide, a compound contributing to a fecal note. The use of T. halophilus for Fish Sauce fermentation improves amino acid profiles and volatile compounds as well as reduces biogenic amine c...
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acceleration of thai Fish Sauce fermentation using proteinases and bacterial starter cultures
Journal of Food Science, 2007Co-Authors: Jirawat Yongsawatdigul, Sureelak Rodtong, Nongnuch RaksakulthaiAbstract:A means to accelerate Fish Sauce fermentation without adversely affecting Fish Sauce quality was investigated. Starter cultures prepared from Virgibacillus sp. SK33, Virgibacillus sp. SK37, and Staphylococcus sp. SK1-1-5 were added separately to anchovy that was hydrolyzed by 0.25% Alcalase at 60 degrees C for 2 h followed by 0.5% Flavourzyme at 50 degrees C for 4 h. The mixtures were then adjusted to contain 25% solar salt and incubated at 35 degrees C for 4 mo. alpha-Amino contents of all inoculated samples were higher than the control (without the addition of starter culture) during the course of fermentation. After 4-mo fermentation, the samples inoculated with Staphylococcus sp. SK1-1-5 contained the highest alpha-amino content of 733.37 +/- 13.89 mM while that of the control was 682.67 +/- 3.33 mM. Amino acid profiles of inoculated samples showed similar patterns to that of commercial product fermented for 12 mo, with glutamic, aspartic, and lysine being predominant amino acids. Virgibacillus sp. SK33 appeared to decrease histamine content of Fish Sauce by 50% when compared to the control. Volatile compounds analyzed by GC-MS of all inoculated samples fermented for 4 mo exhibited a similar pattern to those of the 12-mo-old commercial product. Samples inoculated with Staphylococcus sp. SK1-1-5 produced higher levels of volatile fatty acids and showed similar sensory characteristics to the commercial Fish Sauce fermented for 12 mo. Staphylococcus sp. SK1-1-5 is a potential strain that can be applied to produce Fish Sauce with overall sensory characteristics of traditional Fish Sauce in shorter time.
Pla Fuzhou - One of the best experts on this subject based on the ideXlab platform.
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STUDY OF INHIBITION ON MUTAGENICITY INDUCED BY Fish Sauce FROM A HIGH-RISK AREA OF STOMACH CANCER.
Modern Preventive Medicine, 1997Co-Authors: Pla FuzhouAbstract:We examined the mutagenicity induced by Fish Sauce from a high-risk area of stomach cancer with micronucleus test.Results showed that feeding the mice with Fish Sauce could induce the increase of micronucleus rate significantly.Green tea,vitamin C,β carotin,allyltridi and lentinan had remarkable inhibitory effect on mutagenic activity induced by Fish Sauce.
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Study of Inhibition on Mutagenicity Induced by Fish Sauce in a High risk Area of Stomach Cancer
1997Co-Authors: Pla FuzhouAbstract:We examined the mutagenicity induced by Fish Sauce in a high risk Area of stomach cancer with micronucleus test.Results showed that feeding the mice with Fish Sauce could induce the increase of micronucleus rate significantly.Green tea, vitamin C, β carotin, allyltridi and lentinan have remarkable inhibitory effect on mutagenic activity induced by Fish Sauce.
Jung Nim Park - One of the best experts on this subject based on the ideXlab platform.
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Taste-active components in a Vietnamese Fish Sauce
Fisheries Science, 2002Co-Authors: Jung Nim Park, Ken Ichi Endoh, Katsuko Watanabe, Takehiko Watanabe, Hiroki AbeAbstract:Taste-active components were determined for a typical first-grade Vietnamese Fish Sauce Nuoc mam, of which total content of extractive compounds reached as high as 20 g/ 100 mL. A complete synthetic extract prepared from 35 compounds according to the analytical data reproduced almost satisfactorily the taste of the original Fish Sauce. From the synthetic extract, 11 compounds were identified to be the taste-active components by a series of omission and addition tests. The components consisted of glutamic and aspartic acids, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid. The most effective compound for recreating the characteristic flavor of Fish Sauce was glutamic acid, followed by pyroglutamic acid and alanine. Many of these components contribute to umami, sweetness, and overall taste of Fish Sauce. Even though the simplified 11-component extract reproduced the taste of Fish Sauce, the taste strength was weaker than that of the complete synthetic extract or Fish Sauce itself.
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Taste‐active components in a Vietnamese Fish Sauce
Fisheries Science, 2002Co-Authors: Jung Nim Park, Ken Ichi Endoh, Katsuko Watanabe, Takehiko Watanabe, Hiroki AbeAbstract:Taste-active components were determined for a typical first-grade Vietnamese Fish Sauce Nuoc mam, of which total content of extractive compounds reached as high as 20 g/ 100 mL. A complete synthetic extract prepared from 35 compounds according to the analytical data reproduced almost satisfactorily the taste of the original Fish Sauce. From the synthetic extract, 11 compounds were identified to be the taste-active components by a series of omission and addition tests. The components consisted of glutamic and aspartic acids, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid. The most effective compound for recreating the characteristic flavor of Fish Sauce was glutamic acid, followed by pyroglutamic acid and alanine. Many of these components contribute to umami, sweetness, and overall taste of Fish Sauce. Even though the simplified 11-component extract reproduced the taste of Fish Sauce, the taste strength was weaker than that of the complete synthetic extract or Fish Sauce itself.
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Taste effects of oligopeptides in a Vietnamese Fish Sauce
Fisheries Science, 2002Co-Authors: Jung Nim Park, Ken Ichi Endoh, Katsuko Watanabe, Takehiko Watanabe, Keishi Ishida, Masahiro Murakami, Hiroki AbeAbstract:: A Vietnamese Fish Sauce Nuoc mam used in the present study was rich in oligopeptides of which nitrogen content accounted for 20% of total nitrogen. The high-molecular-weight peptide fractions fractionated by ion-exchange chromatographies and ultrafiltration enhanced sweetness and umami as well as sourness and bitterness of the Fish Sauce, and increased several flavor characteristics including continuity, first taste and aftertaste. Thus, it is apparent that large amounts of peptides produced during the long-term fermentation of Fish Sauce are responsible for the complicated taste of the Sauce. From each fraction, 17 peptides in total were isolated and determined for their amino acid sequences. These di-, tri- and tetra-peptides synthesized by solid- or liquid-phase method gave any one of bitter, sour, umami taste, or practically no taste in the absence of salt. In the presence of 0.3% NaCl, however, almost all peptides showed sweet and umami tastes. Other than these 17 peptides, there existed many other kinds of peptides in the Fish Sauce. Thus, these peptides are thought to contribute to the overall taste of the Fish Sauce.
Naphaporn Chiewchan - One of the best experts on this subject based on the ideXlab platform.
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Modeling and Optimization of Electrodialytic Desalination of Fish Sauce Using Artificial Neural Networks and Genetic Algorithm
Food and Bioprocess Technology, 2012Co-Authors: Nathamol Chindapan, Naphaporn Chiewchan, Shyam S. Sablani, Sakamon DevahastinAbstract:Electrodialysis (ED) has been proposed as a means to reduce sodium ion concentration in Fish Sauce. However, no information is so far available on the optimum condition to operate the ED process. Artificial neural network (ANN)-based models were therefore developed to predict the ED performance and changes in selected quality attributes of ED-treated Fish Sauce; optimum operating condition of the process was then determined via multi-objective optimization using genetic algorithm (MOGA). The optimal ANN models were able to predict the ED performance with R2 = 0.995, Fish Sauce basic characteristics with R2 = 0.992, and the concentrations of total aroma compounds and total amino acids, flavor difference, and saltiness of the treated Fish Sauce with R2 = 0.999. Through the use of MOGA, the optimum condition of the ED process was the use of an applied voltage of 6.3 V and the maintenance of the residual salt concentration of the treated Fish Sauce of 14.3 % (w/w).
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Development and testing of a pilot-scale electrodialyser for desalination of Fish Sauce
Procedia Engineering, 2012Co-Authors: J. Jundee, Sakamon Devahastin, Naphaporn ChiewchanAbstract:Abstract Fish Sauce is an ingredient that has been used widely in Southeast Asian cooking due to its specific flavor. However, Fish Sauce contains high amount of salt, which is not desirable by health-conscious consumers. Recently, it has been demonstrated that electrodialysis (ED) could be used to reduce the salt content of Fish Sauce without excessively affecting its important characteristics over a specific range of residual salt content. Since only a lab-scale electrodialyser has so far been tested, the aim of this study was to design, build and test a pilot-scale (100 L/batch) electrodialyser for desalination of Fish Sauce. The desalination kinetics as well as the changes of volume and selected physicochemical properties of Fish Sauce, i.e., density, pH, total soluble solids, ion concentrations (Na+, K+), total nitrogen and amino nitrogen, were investigated; a constant voltage of 6 V was used. The energy consumption of the ED process was also determined. The results indicated that the pilot-scale electrodialyser could reduce the salt content of an original Fish Sauce to the desired salt concentrations of 18, 16 and 14% (w/w) within 120, 210 and 300 min; the energy consumption was noted to be 2.53±0.05, 4.37±0.05 and 6.15±0.05 kWh, respectively. The physicochemical properties of the ED-treated Fish Sauce were found to be similar to those of the Fish Sauce treated by a lab-scale electrodialyser.
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Desalination of Fish Sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
Journal of Food Science, 2011Co-Authors: Nathamol Chindapan, Sakamon Devahastin, Naphaporn Chiewchan, Shyam S. SablaniAbstract:: Fish Sauce is an ingredient that exhibits unique flavor and is widely used by people in Southeast Asia. Fish Sauce, however, contains a significant amount of salt (sodium chloride). Recently, electrodialysis (ED) has been successfully applied to reduce salt in Fish Sauce; however, no information is available on the effect of ED on changes in compounds providing aroma and taste of ED-treated Fish Sauce. The selected aroma compounds, amino acids, and sensory quality of the ED-treated Fish Sauce with various salt concentrations were then analyzed. The amounts of trimethylamine, 2,6-dimethylpyrazine, phenols, and all carboxylic acids except for hexanoic acid significantly decreased, whereas benzaldehyde increased significantly when the salt removal level was higher. The amounts of all amino acids decreased with the increased salt removal level. Significant difference in flavor and saltiness intensity among ED-treated Fish Sauce with various salt concentrations, as assessed by a discriminative test, were observed. Practical Application: Information obtained in this work can serve as a guideline for optimization of a process to produce low-sodium Fish Sauce by ED. It also forms a basis for further in-depth sensory analysis of low-sodium Fish Sauce.
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Desalination of Fish Sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
Journal of food science, 2011Co-Authors: Nathamol Chindapan, Sakamon Devahastin, Naphaporn Chiewchan, Shyam S. SablaniAbstract:Fish Sauce is an ingredient that exhibits unique flavor and is widely used by people in Southeast Asia. Fish Sauce, however, contains a significant amount of salt (sodium chloride). Recently, electrodialysis (ED) has been successfully applied to reduce salt in Fish Sauce; however, no information is available on the effect of ED on changes in compounds providing aroma and taste of ED-treated Fish Sauce. The selected aroma compounds, amino acids, and sensory quality of the ED-treated Fish Sauce with various salt concentrations were then analyzed. The amounts of trimethylamine, 2,6-dimethylpyrazine, phenols, and all carboxylic acids except for hexanoic acid significantly decreased, whereas benzaldehyde increased significantly when the salt removal level was higher. The amounts of all amino acids decreased with the increased salt removal level. Significant difference in flavor and saltiness intensity among ED-treated Fish Sauce with various salt concentrations, as assessed by a discriminative test, were observed. Information obtained in this work can serve as a guideline for optimization of a process to produce low-sodium Fish Sauce by ED. It also forms a basis for further in-depth sensory analysis of low-sodium Fish Sauce. © 2011 Institute of Food Technologists®
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Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-Fish Sauce powder
Journal of Food Engineering, 2010Co-Authors: Nathamol Chindapan, Sakamon Devahastin, Naphaporn ChiewchanAbstract:Abstract Fish Sauce is a popular Asian food ingredient having specific flavor that gives pleasure to the senses of taste. However, Fish Sauce contains high-salt content, which is nowadays not desirable by health-conscious consumers. Recently, it has been shown that electrodialysis succeeds in reducing the salt content of Fish Sauce without affecting its important characteristics over a specific range of residual salt content. In this study the effect of electrodialysis pretreatment prior to spray drying to produce low-salt Fish Sauce powder, which is a more shelf-stable and convenient product compared with liquid Fish Sauce, was investigated. Product recovery, morphology and selected physicochemical properties, i.e., moisture content, water activity, hygroscopicity, as well as X-ray diffraction (XRD) patterns of the Fish Sauce powder were determined. The ED-treated-Fish Sauces of various salt contents (in the range of approximately 2–25% w/w) were spray dried at inlet drying air temperatures of 120–180 °C. It was found that the feed salt concentration and inlet air temperature had significant effects on all observed variables. This is due to the fact that the feed salt concentration strongly affected water removal from the ED-treated-Fish Sauce during spray drying, leading to significant alterations of the ED-treated-Fish Sauce powder properties.
