Quality improvement on half‐fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP‐1 fermentation
2017
Zheng, Bin | Liu, Yu | He, Xiaoxia | Hu, Shiwei | Li, Shijie | Chen, Meiling | Jiang, Wei
BACKGROUND: A method of improving fish sauce quality during fermentation was investigated. Psychrobacter sp. SP‐1, a halophilic protease‐producing bacterium, was isolated from fish sauce with flavor‐enhancing properties and non‐biogenic amine‐producing activity. The performance of Psychrobacter sp. SP‐1 in Setipinna taty fish sauce fermentation was investigated further. RESULTS: The inoculation of Psychrobacter sp. SP‐1 did not significantly affect pH or NaCl concentration changes (P > 0.05), although it significantly increased total moderately halophilic microbial count, protease activity, total soluble nitrogen content and amino acid nitrogen content, and also promoted the umami taste and meaty aroma (P < 0.05). Furthermore, the inoculation of Psychrobacter sp. SP‐1 significantly decreased total volatile basic nitrogen content and biogenic amines content (P < 0.05), which were regarded as harmful compounds in foods. CONCLUSION: The results of the present study demonstrate that Psychrobacter sp. SP‐1 can be used as a potential starter culture for improving fish sauce quality by fermentation. © 2017 Society of Chemical Industry
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