Effect of the addition of animal and plant protein sources on the aroma of fish sauce. Addition of chicken liver or soybean protein.

Abstract

Studies on the effect of the addition of plant and animal protein sources to fish mixture for the modification of aroma of fish sauce were carried out. Chicken liver and soybean protein were added to fish, incubated and the supernatant liquid was analyzed by gas chromatography and gas chromatography-mass spectrometry. It was observed that fish sauce mixture with chicken liver gave a little sweet aroma and less rancid than the original fish sauce. Mixtures of fish and chicken liver gave a little change in the total aroma and could be acceptable as an alternative if not exactly as a substitute. Soybean protein did not reveal its characteristic odor when analyzed under the same condition with the chicken liver added fish mixture and could be added in the fish sauce production without affecting the total aroma of fish sauce.