Abstract
This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS). Ten types of fish sauces were produced from raw salmon materials, including various proportions of flesh, viscera, inedible portion (heads, fins, and backbones), and soft roe, by mixing them with salt and allowing them to ferment for up to three months. The volatile compounds were captured by a solid-phase microextraction method and then applied to GC/MS for separation and identification of the compounds in the fish sauce products. The number of volatile compounds identified in the starting materials varied from 15 to 29 depending on the ingredients. The number of compounds in the final fish sauce products was reduced by 3.4–94.7% of that in the original material. The retention times and names of the identified compounds, as well as their relative peak areas, are provided in a Microsoft Excel Worksheet.
Highlights
This article describes the analysis of volatile compounds in fermented materials used for salmon fish sauce production via gas chromatography/mass spectrometry (GC/MS)
Microsoft Excel Worksheet Volatile compounds in fermenting materials for salmon fish sauce production were analyzed using gas chromatography (GC: 7890A, Agilent Technologies, Inc.) coupled with mass spectrometry (MS: 5975C, Agilent Technologies, Inc.)
Analyzed Fish sauce was produced from raw salmon materials, which were purchased at a local market
Summary
We employed two types of chum salmon (Oncorhynchus keta) raw materials for fish sauce production. “Bunasake” is the fish after egg-laying, which is considered to have low marketable quality because of the loss of fat from the flesh [1]. “Ginke”, which is the fish before egg-laying, is considered to have high marketable quality owing to the high content of fat in the flesh. We employed shio-koji, a salt-marinated rice malt, to start the fermentation. Materials “Bunasake” salmon and “Ginke” salmon were purchased at a local market in Abashiri, Hokkaido. Shio-koji with 12.3% salt content (Kurashige Jozo Co. Ltd., Abashiri, Japan) and salt (Shokuen, The Salt Industry Center of Japan, Tokyo, Japan) were used for fish sauce production
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