Abstract
Large yellow croaker roes were used to make fish sauce using enzymolysis method, and the impact of different fermentation temperatures (25, 32 and 40°C) on the physicochemical characteristics and metabolite composition was revealed. Results indicated that compared with 25 and 32°C, the higher contents of total acidity, amino nitrogen, total soluble nitrogen, and the deepening of the nonenzymatic browning degree of fish sauce fermented at 40°C were obtained. The total volatile basic nitrogen content at 40°C was lower than 32°C. The ideal fermentation temperature should be 40°C. The metabolomics analysis of fish sauce showed that 40°C significantly increased the abundance of hippuric acid, 3-hydroxy hippuric acid, hydrocinnamic acid and heptanoic acid compared with other temperatures, but decreased trimethylamine N-oxide, 15-methyl palmitic acid, N6-succinyl adenosine and nicotinamide. These results expand the utilization pathways of low-value fish roes, and provide a promising reference for the manufacturing of high-quality fish sauce.
Published Version
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