Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce
2001
The formation of volatile fatty acids (VFAs) in fish sauce was investigated. When fish were allowed to spoil prior to salting, very high concentrations of VFAs were produced. The increase was probably caused by microbial action. Addition of salt to spoiled fish seemed to inhibit microbial action, thus suppressing the formation of VFAs. The contents of short and long straight chain VFAs in aerobically fermented sauces were significantly higher than in anaerobically fermented sauces, suggesting that straight chain VFAs developed from fish fats. Certain branched VFAs were derived from the degradation of specific amino acids, such as isobutyric acid from valine and isovaleric acid from leucine. Alanine and isoleucine did not have a clear influence on the production of VFAs.
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