Sauce Processing Research Articles

Exploring potentials to enhance fish sauce industry in Sri Lanka: A review

Fish sauce, an amber-colored liquid derived from the fermentation of fish with sea salt, is a vital condiment in Southeast Asian and East Asian cuisines. Despite its culinary importance, fish sauce remains underutilized in Sri Lanka, where it is predominantly imported, resulting in high costs and substantial foreign exchange outflows. The technology for fish sauce production is relatively simple, presenting an opportunity for local production using abundant fish resources. Various types of fish, including marine, freshwater, and shellfish, are used globally in fish sauce production, and it could harness the nutritional benefits of fish, transforming underutilized species into a valuable condiment. The production process of fish sauce involves salting, fermenting, maturing, filtering, and blending, resulting in a product rich in hydrolyzed proteins and essential minerals. Quality standards are regulated to ensure safety and purity, with a focus on maintaining the distinctive fishy odor and taste characteristic of pure fish sauce. Establishing a local fish sauce industry in Sri Lanka promises economic growth and culinary enrichment. By leveraging local fish resources and employing cost-effective production methods, Sri Lanka can reduce imports of fish sauce, and can utilize fish in a sustainable manner.

Utilization of Milkfish Bones and Heads from CV. Maharani Dwi Bayu Kalanganyar Sidoarjo for Making Spicy Fish Sauce

Kalanganyar is a village whose 2/3 area consists of ponds and producers of milkfish, tiger prawns, shrimp paste, processed milkfish and crackers. Most of the milkfish from Kalanganyar are sold fresh, but some are processed into various processed products, including smoked milkfish, shredded milkfish, crackers, soft spiny milkfish and crispy milkfish. One of the producers of crispy milkfish is CV. Maharani Dwi Bayu. Milkfish that is processed into crispy milkfish will leave behind waste in the form of heads, tails and milkfish bones/spines. So far, this waste has not been utilized optimally. To overcome this problem, the heads and bones of milkfish are used as raw materials for making spicy fish sauce. The resulting soy sauce can be used as a complement to smoked milkfish or presto milkfish as a substitute for chili sauce. Training has been carried out on processing fish sauce at CV. MAHARANI DWI BAYU, Jalan Raya Kalanganyar Wetan, Sedati District, Sidoarjo Regency. Apart from holding training on processing fish sauce from milkfish bones and heads, supporting equipment for soy sauce processing was also handed over, namely pressure cookers, vacuum filters, steamers and hot guns. The people of Kalanganyar are very happy and enthusiastic about taking part in training to gain new knowledge and new innovative products.

Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains.

The traditional fermentation process of soy sauce employs a hyperhaline model and has a long fermentation period. A hyperhaline model can improve fermentation speed, but easily leads to the contamination of miscellaneous bacteria and fermentation failure. In this study, after the conventional koji and moromi fermentation, the fermentation broth was pasteurized and diluted, and then inoculated with three selected microorganisms including Corynebacterium glutamicum, Corynebacterium ammoniagenes, and Lactiplantibacillus plantarum for secondary fermentation. During this ten-day fermentation, the pH, free amino acids, organic acids, nucleotide acids, fatty acids, and volatile compounds were analyzed. The fermentation group inoculated with C. glutamicum accumulated the high content of amino acid nitrogen of 0.92 g/100 mL and glutamic acid of 509.4 mg/100 mL. The C. ammoniagenes group and L. plantarum group were rich in nucleotide and organic acid, respectively. The fermentation group inoculated with three microorganisms exhibited the best sensory attributes, showing the potential to develop a suitable fermentation method. The brewing speed of the proposed process in this study was faster than that of the traditional method, and the umami substances could be significantly accumulated in this low-salt fermented model (7% w/v NaCl). This study provides a reference for the low-salt and rapid fermentation of seasoning.

Pemberdayaan ibu rumah tangga di Kelurahan Kalibaru, Cilincing Jakarta Utara melalui kegiatan Pengabdian Kepada Masyarakat UTA’45 Jakarta

The processing of small fish into fish sauce is an innovative process in the sustainable utilization of fisheries resources. Groundfish, which is generally considered as waste fish -as it does not have high economic value, can be transformed into value-added products such as fish sauce. This study aims to explore and develop the production process of fish sauce from low-cost fish, as well as to analyse the economic potential of this low-cost fish. The research method involves the stages of selecting suitable low-cost fish, processing the fish into soy sauce raw materials, and making fish sauce through fermentation. The economic analysis involved estimating production costs, selling prices, and potential profits. The Kalibaru Subdistrict, Cilincing, North Jakarta has great potential in the development of the fisheries sector. To improve the sustainability of fisheries in this area, innovation is key. One of the potentials from the Kalibaru Subdistrict is groundfish. The processing of raw fish into fish sauce allows for a more efficient and sustainable utilization of fishery resources. The fermentation process not only increases the nutritional value of fish sauce but also provides economic sustainability for local communities. In addition, involving housewives provides a positive impact on local economic empowerment and increases awareness of the value-added potential of fishery products.

Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing

Staphylococcus is the dominant genus in the fermentation process of soy sauce, but its effect on the flavor of soy sauce has not been clearly established. In order to investigate the role of this genus in soy sauce fermentation, individual fermentation with Staphylococcus spp. screened from the moromi and their co-fermentation with an ester-producing yeast of Zygosaccharomyces rouxii were designed. Through the analysis of physicochemical properties, organic acid composition, volatile flavor compounds (VFCs) and sensory characteristics during fermentation, Staphylococcus was confirmed as a contributor to the acidity, ester aroma and alcohol aroma of soy sauce. In their co-fermentation with yeast, the ester aroma of soy sauce was further enhanced. Moreover, pathway enrichment analysis and network construction of key VFCs also revealed potential metabolic networks for formation of characteristic flavor compounds in co-fermentation. This work will help optimize the fermentation functional microbiota to obtain better soy sauce flavor.

Analisis Kelayakan Usaha Industri Rumahan Kecap Cap Bulan Di Kota Palembang

This study aims to determine the business feasibility of the Cap Bulan soy sauce home industry business. This research was conducted on a home industry business making soy sauce located in Palembang City. The method in this study is by interviewing directly by the author to the source. Data collection was carried out in June 2022 for 2 days. In collecting primary data, data was obtained from the owner of the Jaya Kecap Cap Bulan Business Industry and the employees who worked there. The data collection technique carried out is by means of direct interviews, in-depth interviews and observations. Such data collection techniques are used to collect primary data. As for secondary data, data collection techniques are carried out by means of literature studies. Financial analysis and feasibility of fish sauce processing business according to the assumptions used is feasible to be carried out with a Net B/C Ratio of 1.98, and NPV of Rp 2,830,887,867.61. It is known that the Ketchup Cap Bulan home industry business is still feasible to run.

A review on fish sauce processing, free amino acids and peptides with sensory properties

Fish sauce is a well-known condiment for its delicious flavour developed through a fermentation process. It is generally used as an additive for flavour enhancement in cooking. The fish sauce comes in several appearances, ranging from a clear liquid with light colour and texture to a dark and cloudy liquid. This product is produced by a longduration of fermentation process by the combination of fish and salt. This high salt fermentation began with the action of enzymes from fish muscle and its digestive tracts, then continued with halophilic bacteria activity to further break down fish proteins in producing a liquid product with a mixture of soluble proteins, peptides and amino acids. This review is comprised of two sections, the first section covers various processing methods of fish sauces, mainly in the Asia region, namely Nam-pla, Nuoc-mam, Yu-lu, Ishiru, Shottsuru, Bakasang and Budu. These fish sauces roughly involve applying salt for fermentation, with different fish species, salt concentration, fermentation duration and processing techniques. The later section covers taste-contributing components of fish sauces in the scope of amino acids and peptides. Five of the major amino acids found to taste in the fish sauce, glutamic acid, threonine, alanine, methionine and histidine, are also reviewed in this paper. Sensory peptides in fish sauces shown in this paper are peptides with salt taste enhancement properties and peptides exhibiting sweet, sour, bitter, umami and kokumi tastes.

Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces

Shrimp sauce, one of the traditional salt-fermented food in China, has a unique flavor that is influenced by the resident microflora. The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen (TVB-N), the amino acid nitrogen (AAN), organic acid, 5'-nucleotide and free amino acids (FAA). Moreover, the dynamics of microbial diversity during processing was investigated by using high-throughput sequencing technology. The results showed that the AAN, TVB-N, organic acid, 5'-nucleotide and FAA content were in range of 0.93–1.42 g/100mL, 49.91–236.27 mg/100mL, 6.65–20.68 mg/mL, 3.51–6.56 mg/mL and 81.27–102.90 mg/mL. Among the microbial diversity found in the shrimp sauce, Tetragenococcus, Flavobacterium, Polaribacter, Haematospirillum and Staphylococcus were the predominant genera. Correlation analysis indicated that the bacteria Tetragenococcus and Staphylococcus were important in the formation of non-volatile compounds. Tetragenococcus positively correlated with a variety of FAAs; Staphylococcus positively correlated with 5'-nucleotides. The analysis indicated that Tetragenococcus and Staphylococcus were the core genera affecting non-volatile components. These findings indicate the dynamics of the bacterial community and non-volatile components inter-relationships during shrimp sauce fermentation and provide a theoretical basis for improving the fermentation process of shrimp sauce.

Pengelolaan Limbah Industri Pengolahan Hasil Perikanan: Studi Kasus Pada Usaha Mikro Kecil dan Menengah (UMKM) Sambal Ikan Tuna Di Kabupaten Cilacap

One of the fisheries and marine potentials in Cilacap Regency is tuna fisheries. Catch tuna that landed at the Cilacap Ocean Fishery Port (PPSC) is high. Based on the analysis of the needs of actors in the tuna fisheries system in Cilacap, one of the components included in the system is the tuna fish processing industry. This is because there is only one tuna fishing company in Cilacap in 2009. The existence of these problems causes an increase in the growth of the micro-industry in the tuna fish processing business in Cilacap. This increase certainly has an impact on increasing the waste generated. This study aims to identify the type of waste generated and the waste management efforts of micro-industry players (MSMEs) processing tuna chili sauce in Cilacap and analyze the appropriate management design to be applied in the tuna fish sauce processing industry. The research data collection method was carried out by direct observation by conducting interviews with the owners of MSMEs. The results of field observations on MSMEs that produce tuna fish sauce produce organic and non-organic waste and the waste is simply thrown into the environment without any treatment first. Efforts to manage waste produced by MSMEs with tuna sauce have not yet been carried out due to limited human resources in knowledge about waste management. Based on the characteristics of the waste produced, several types of designs can be carried out by MSMEs, namely the management of organic and non-organic wastes to minimize the waste generated both in terms of quality and quantity as not to pollute the environment.

Training The Processing Of Tomato Sauce For A Home-Based Business The Scale Of SMES

The Corona Virus Disease (COVID-19) pandemic which has an impact on the economy is no exception to the community around the UNIMAL Faculty of Agriculture. The COVID-19 pandemic condition in Aceh caused UNIMAL to carry out online/online-based lecture activities according to the direction of the Ministry of Education and Culture. Campus activities with an online system cause students to carry out the learning process from their home area so they are not in the environment around UNIMAL. The regulation of the online learning system due to the Corona Virus Disease (COVID-19) Pandemic which dealt a tremendous blow to the economy of the community around the UNIMAL Faculty of Agriculture as traders in the UNIMAL environment and providers of rental houses for students. Then, the lack of knowledge of housewives in East Reulet about what business prospects can be run and the cleanliness and food safety of processed products that need to be realized for public health are the basis for this activity to be carried out. The location of the community service was taken around the UNIMAL Faculty of Agriculture Institution, namely Gampong Reulet Timur, North Aceh Regency. At the preparation stage, the implementation of activities begins with increasing coordination and synergistic cooperation between the parties involved, namely Academic Activists (Lecturers) and the targeted community groups. The implementation methodology is designed for mentors in the form of a participatory approach and refers to the adult learning process (adult-learning), which consists of: (1) Providing information related to sauce processing, (2) assignment or direct practice of sauce processing.

Pelatihan Dasar-Dasar Pengolahan Makanan Bagi Pelaku dan Pengelola Home Stay di Desa Tabola, Sidemen, Bali

This community service aims to provide training in basic food processing to tourism actors in Tabola Village, Sidemen, Karangasem. Based on the analysis of the situation and needs, it is known that tourism actors need to improve skills in processing food for their guests. To meet this need, a short training program on breakfast processing, sauce processing and its derivatives was designed and then implemented. The methods used in this training session are presentations on CHSE restaurants, menu knowledge, cooking demonstrations, and practices of the participants. The evaluation results showed that the participants were enthusiastic about participating in the training and were able to practice food processing methods.

Pengenalan Nilai Tambah Melalui Pengolahan Dan Pemasara Saos Tomat Di SMK Agribisnis Dangau Datuk Bengkulu

The Dangau Datuk Bengkulu Agribusiness Vocational Middle School has practicum facilities for cultivating various types of vegetables, one of which is tomatoes, which are sold directly at outlets provided to meet the daily needs of students. However, the characteristics of agricultural products are not durable,perishable, and rotten if they are not immediately sold. This problem has attracted the interest of proposers to help introduce value added analysis through processing tomatoes into tomato sauce which of course can lasta long time, have added value and high selling value. Students and some teachers have received value-added introduction training through sauce processing, operational management, training on determining the cost ofgoods sold (HPP). The ratio of added value from processing tomatoes into tomato sauce is obtained by 40% and the added value is obtained by subtracting the output value from other input prices and the raw materialprice of Rp. 6,666.67, meaning that every 1 kg of tomatoes costs Rp. creating added value of Rp. 6,666.67, - per Kg after being processed into tomato sauce.

PEMBERDAYAAAN MASYARAKAT KAMPUNG ARSOPURA, DISTRIK SKANTO, KABUPATEN KEEROM, PAPUA MELALUI PEMBUATAN SAOS TOMAT SAGU

The implementation of science and technology activities on the application of making sago tomato sauce aims to provide skill to the villagers Arsopura on how to make a good sago tomato sauce healthy. The skill of production tomato sago sauce was given by the demonstration of resource persons and repetition by the participants with five variations of sago tomato sauce composition. Assesment relating to sago tomato sauce products that have been produced are done by organoleptic testing. In other hand was determined pH, and viscosity of sago tomato sauce processing. Organoleptic test deals with the fondness of color, odor, aroma and taste with very very like, very likes, likes,rather likes, dislikes and very dislike criteria of the five variations of tomato sago sauce produced. Test results obtained sago tomato sago with a mixture of 100 and 150 grams of curly chili is very favorable to the respondents. It is recommended to produce sago tomato sauce should there be a mixture of enough curly chili to have the taste in accordance with the consumer like.Key words: sago, tomato and sauce

Late-Maturity Alpha-Amylase in Wheat (Triticum aestivum) and Its Impact on Fresh White Sauce Qualities.

When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a low FN is taken as an indication of inferior quality, deemed unsuitable for end-product usage. Hence, LMA-affected grains are either rejected or downgraded to feed grade at the grain receiving point. However, previous studies have found no substantial correlation between low FN-LMA and bread quality. The present study extends previous investigations to semi-solid food, evaluating the physical quality of fresh white sauce processed from LMA-affected flour. Results show that high-LMA flours had low FNs and exhibited poor pasting characteristics. However, gelation occurred in the presence of other components during fresh white sauce processing. This demonstrates that LMA-affected flours may have new applications in low-viscosity products.

STUDY ON DIFFERENT FACTORS AFFECT COD REMOVAL CAPACITY OF HALANAEROBIUM LACRUISEI IN SALINE WASTEWATER

This study evaluated a number of factors (including temperature, pH, salinity) affecting the growth of Halanaerobium lacruisei bacteria in order to reduce COD concentration in saline wastewater of a fish sauce processing plant. The results of the study showed that halophillic bacteria had good capacity of reducing COD concentration under specific conditions.Laboratory experiments with different bacterial culture conditions showed that 30°C, pH 7.0 and 6-7 % salinity is the optimal culturing condition for Halanaerobium lacruisei treating COD in wastewater. In the laboratory condition, COD treatment capacity in saline wastewater of this microorganism can be up to nearly 88% after 48 hours, ensuring that the effluent meets the environmental requirements. In pilot condition of culturing the bacteria (in plastic tank, stimulating the real condition), after 25 days, the COD removal decreased continously, 80% effectively compared with the inlet wastewater. The effluent treatment efficiency by a laboratory method meets the standard of type B wastewater specified in QCVN 40:2011/BTNMT. This study showed that Halanaerobium lacruisei can be usedeffectively to treat the COD parameter in saline wastewater which can be applied in industrial wastewater treatment area as well.

Influence of the proportion of granular sludge and flocculent sludge on the degradation efficiency of tomato paste wastewater

The removal process of waste water sludge formed in tomato sauce processing plants was analyzed and explored. The operation mode of sequencing batch reactors (SBR) was used to explore the changes in particle sizes and the removal capacity of COD, N and P in the process of granulation; the sludge characteristics, water quality, organic pollutant degradation capacity and the optimal proportion of sludge in the mixed sludge system were analyzed when the particle sludge and flocculent sludge coexisted in different proportions. The majority of particle sizes of granular sludge are in the range of 0.45‒3 mm, and the removal rates of COD, \begin{document}${{\rm{NH}}_{4}^{+}} $\end{document} —N and \begin{document}${{\rm{PO}}_{4}^{3-}} $\end{document} —P are over 98%, 90% and 90% respectively. When the quality ratio of granular sludge accounts for 50% of the total sludge, the removal rate of COD is the highest, which is more than 98%, the removal rate of \begin{document}${{\rm{NH}}_{4}^{+}} $\end{document} —N is 78.72%, and the concentration of \begin{document}${{\rm{PO}}_{4}^{3-}} $\end{document} —P in the effluent is about 1.0 mg·L−1, the removal rate of can reach 70.68%. The removal of nitrogen and phosphorus is also good. When the quality proportion of granular sludge is more than 75%, the removal rate of COD is higher than 98%, and the removal rate of \begin{document}${{\rm{NH}}_{4}^{+}} $\end{document} —N and \begin{document}${{\rm{PO}}_{4}^{3-}} $\end{document} —P is higher than 90%. SVI30 value is lower than 35 mL·g−1, SVI5/SVI30 is close to 1, MLVSS/MLSS is 0.90, with high activity, good sludge settling performance, and vigorous growth of microorganisms. Therefore, SBR is expected to discharge aged particles, control the quality proportion of granular sludge ≥75%, and maintain the required proportion of flocculent sludge and granular sludge of 10%–25%. At the same time, the particle size range is controlled at 0.45–3.00 mm. Two way sludge discharge is used to remove particles larger than 3.0 mm together with excess flocculent sludge. The reactor has excellent organic matter removal performance. It can realize the long-term stable operation, effectively remove the granular sludge, and solve the problem of granular sludge disintegration.

Combination effect of 915 MHz microwave heating and carvacrol for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in hot chili sauce

Hot chili sauce is a type of condiment whose popularity is steadily increasing with the incline of a risk for foodborne outbreaks. The combination effect of 915 MHz microwave and carvacrol was studied to inactivate the foodborne pathogens inoculated in hot chili sauce. The addition of 3.25 mM carvacrol did not change the dielectric properties including dielectric constant and dielectric loss factor, which remained at 54.1 and 80.5, respectively. Also, the heating rate was not influenced by the addition of carvacrol (p > 0.05). Time to reach 100 °C was 65 s for both samples with or without carvacrol. However, adding 3.23 mM carvacrol generated a synergistic effect against E. coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes when combined with 915 MHz microwave. An additional population reduction of 1.0–2.6 log CFU/ml for the different pathogens was observed under the combined treatment of 40 s. No significant amounts of injured cells were observed. Furthermore, combination treatment did not result in a significant change in the color or water activity of hot chili sauce. No significant difference in volatile compound contents was found. This study demonstrates the potential of combining carvacrol and 915 MHz microwave for sauce processing without significant quality changes.

Erratum: Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing

Erratum: Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing

EMPOWERMENT OF FISHING COMMUNITY BUSINESS GROUPS IN KALIBARU VILLAGE, CILINCING, NORTH JAKARTA

The purpose of this activity was to empower fishing communities in Kalibaru, Cilincing through introducing knowledge of food handling and processing technologies, especially green mussels-based products. The partner involved in this study was the Annisa Bakti Business Group having 15 members of single parents. The profession of family members was green mussels peeler. Peeling process performed was through boiling, peeling the shell, icing, and then selling. The handling of green mussels with peeling was mainly intended to solve the problem overproduction which was not absorbed by the market as life green mussels. The appearance of peeled green mussels were usually pale, and the peeler usually introduced synthetic dyes to make them more attractive. The types of dyes used are generally not allowed for food because they are harmful to health. Based on those facts, the community empowerment efforts were carried out through the following ways: (1) Building motivation to develop the business; (2) More hygienic handling of green mussels; (3) Training on oyster (mussels) sauce processing; (4) Development of processed mussels product business, through introducing simple business feasibility study, business management, and simple financial bookkeeping. The program is expected to have an impact on improving the welfare of partners, especially the Annisa Bakti. Business Groups.

SAUCE FILLER MACHINE AUTOMATIC SCREW SYSTEM EQUIPPED WITH ELECTRICAL CONTROL UNIT

The purpose of this research to provide solutions existing problems in Sambal Goreng entrepreneur, especially on the process of sauce filling which is still using the traditional way. This research was comitted by designing an automatic filling machine, with a filler mechanism using a screw-driven piston technology, where the thread is rotated by an electric motor integrated with the timer. The result expected of prototype automatic filler machine is 1.2 kg/min flow rate, for the 150 g of sauce capacity storage takes 7.5 second . This machine is equipped with an easy charging method that is operated using only 1 button. the productivity of performance machine has been increased twice.