Correlation between the concentration of peptides and amino acids and the flavour of fish sauce.
1992
Nongnuch Raksakulthai | Haard Norman F.
Capelin fish sauce was prepared by mixing salt with fish in a ratio of 1:4 and supplementing with 2.5 percent (w/w) squid hepatopancreas tissue (SHP). After fermenting for 6 months the fish sauce was filtered then fractioned using an ultrafiltration unit with MW cut off 10,000. Free and total amino acids in SHP-supplemented fish sauce were much higher than in control fish sauce (2.25 and 1.79 fold, respectively). Sensory evaluation scores of SHP-supplemented sauce were significantly higher than for control fish sauce. Removal of the fraction greater than 10,000 daltons from fish sauce by ultrafiltration lowered the acceptability score (P<0.001). Gel filtration indicated that the apparent molecular size of peptides and amino acids in fish sauce ranged from 100 to more than 1,300 daltons. Major amino acid residues in peptides were aspartic acid, serine, glumatic acid and leucine. Although a higher content of free amino acids was associated with increased acceptability scores of fish sauce, apparently typical flavour was correlated with large peptides as well as free amino acids.
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