Sauce Production Research Articles

An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community

The application of low-salt fish sauce is limited by its tendency to spoil easily and inadequate flavor generation. Herein, a salt-tolerant Tetragenococcus halophilus 2MH-3 strain with strong abilities of enzyme production and biogenic amine degradation was utilized as a starter for the production of low-salt fish sauce. Bacterial community analysis revealed discrepancies in microbiota between low-salt fish sauces fermented with (Th group) or without 2MH-3 (LF group). Staphylococcus was the primary genus in the Th group at 1 M fermentation (47.42 %), followed by Psychrobacter (10.82 %), while Tetragenococcus swiftly ascended to the dominant status with a relative abundance of 5.88 % after 3 M fermentation. Conversely, the abundance of Tetragenococcus throughout the LF fermentation period was no significant change. In Th group, 118 volatile components were detected with 21 high-concentration flavor compounds being the primary flavor components (OAV ≥ 1), which were basically produced by Alkaliphilus, Psychrobacter, Tetragenococcus, Bacteroides and Staphylococcus based on the co-occurrence heatmaps after PLS-DA evaluation. Furthermore, the co-occurrence network map demonstrated that the decrease in key biogenic amines such as histamine, putrescine, cadaverine and tyramine, the increase in bacterial diversity, as well as the increase in 21 core volatile flavor compounds (OVA ≥ 1.0), were mainly caused by the addition of T. halophilus 2MH-3 in the low-salt fish sauce. Therefore, T. halophilus 2MH-3 could be utilized as an underlying microbial starter in the industrialization of fish sauce.

Integration of LIME Explainable AI to Enhance Interpretability of Deep Learning Models in Box Palette Classification

In the food production system, manual box palette arrangement often encounters errors, such as incorrect stacking patterns, mismatched box quantities, and improper mixing of product variants. This issue occurs in a soy sauce production company with limited infrastructure, leading to the mixing of two product variants with the same box size in a single production line. This results in disruptions to the production flow and significant potential losses. This study proposes a solution using deep learning to detect box palette arrangement patterns. The Convolutional Neural Network (CNN) method is chosen because it has proven effective in image classification. Additionally, this study implements Explainable AI (XAI) to provide explanations related to classification results, increasing user confidence in the system. The Local Interpretable Model-agnostic Explanations (LIME) technique will be used to provide interpretations. This research produces the development of a deep learning model to classify box palette arrangements. Furthermore, the implementation of LIME in this study successfully provides interpretations of the model's predictions. The result is evident in the result where it shows that MobileNetV2 give an F1-Score of 100%, and LIME fidelity score of 0.2 and stability score of 0.2.

Mechanistic insights into soy sauce flavor enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii

For years, the intricate interactions between microorganisms in fermented food have played a key role in enhancing flavor. Our previous study highlighted that co-culture of Limosilactobacillus fermentum (L. fermentum) and Zygosaccharomyces rouxii (Z. rouxii) could enhance the flavor improvement capability of Z. rouxii in soy sauce fermentation, but the mechanism has been understudied. In this study, gas chromatography-mass spectrometry (GC-MS), GC-MS combined with derivatization (Der-GC-MS) and metabolite addition experiments were employed to elucidate their interaction. The first reason for the enhanced flavor of co-culture was that L. fermentum itself could produce the caramel-like compounds, such as HDMF and 2-furanmethanol. Another important reason was the commensality interaction between L. fermentum and Z. rouxii, where L. fermentum not only grew vigorously, but also significantly promoted the growth of Z. rouxii, mitigating the inhibitory effects of acetic acid on Z. rouxii. Further validation revealed that the metabolites of L. fermentum could stimulate the reproduction of Z. rouxii and increase the synthesis of aroma compounds such as phenylethyl acetate and ethyl acetate. Notably, glycerin and lactic acid emerged as pivotal metabolites facilitating enhanced aroma production. This study offers valuable insights for advancing flavor regulation techniques in soy sauce production.

“Architecture, construction system and functioning of the roman saltworks of O Areal (Vigo-Galicia-Spain). A reference in the investigation of salt production in the roman world”

These Roman saltworks are located in the city of Vigo, in the northwest of the Iberian Peninsula, and they were part of a large industrial complex, dedicated to the production of sauces and salted fish. To this day, they are the best-preserved solar evaporation marine saltworks evidences in the Roman world, making it possible to know the entire production cycleBased on ceramic contexts and C14 data, we have concluded a period of use around the 1st-3rd c. AD, which falls completely within what is known as the Warm Roman Period.The architecture of the salt complex is articulated through different types of ponds, of various dimensions and construction characteristics. They use different materials for their construction: stone, ceramics, silt, clay, wood or sand. Its characteristics and dimensions are in accordance with its function within the salt production cycle: decanters, evaporators and crystallizers. Other architectural elements complete the ensemble and help to understand its functioning in detail.Knowledge of the architecture, constructive techniques and morphology of these saltworks has made it possible to identify others even when excavated on small surfaces, thanks to the archaeological indicators that the study of these salt pans allows us to define.

Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions

SummaryIn this study, the effect of Lactiplantibacillus (L.) plantarum XL23 (Lp) and Saccharomyces (S.) cerevisiae RC212 (Sc) on flavour formation in fermented fish sauce production was investigated. The levels of, and relationship between, non‐volatile and volatile compounds responsible for taste and aroma were determined in fish sauce samples. Regarding non‐volatiles, the results showed that free amino acids and organic acids were significantly higher in Lp and Lp + Sc compared to traditional fish sauce. In fatty acids, there was an irregular distribution between the groups. In terms of volatile compounds, L. plantarum supported the presence of acidic compounds (1413.31 ng mL−1), while S. cerevisiae supported the presence of alcoholic compounds at high levels (3891.56 ng mL−1). Significant correlations between components proved the accuracy of analytical and sensory analyses and demonstrated the reliability of multi‐replicate statistical interactions. The results indicated that inoculation with starter cultures changed the taste and aroma in favour of the strains.

The impact of raw material form and starter culture inoculation on bacterial communities and metabolites in fermented anchovy sauce

This study explored the dynamics of anchovy sauce fermentation and investigated how the raw material form and the use of starter cultures affect bacterial and metabolite profiles. Using a comprehensive approach, we examined the fermentation process using anchovies in two forms (whole and ground) and three different starter cultures. The use of ground anchovies resulted in an accelerated fermentation process for anchovy sauce; however, the increased diversity of bacterial phylotypes and altered accumulation of biogenic amines were observed. Inoculation of starter cultures resulted in a shift from spontaneous to controlled fermentation, highlighting their ability to regulate bacterial communities. Despite a slightly reduced fermentation rate, inoculation with Tetragenococcus halophilus was shown to be a potent method for reducing biogenic amines and affecting metabolite profiles. As the industry strives to balance fermentation speed and quality, our research could provide insights for improving the efficiency, safety, and quality of anchovy sauce production.

Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS

In this study, flavor characteristics and dynamic change of Chinese traditional fermented fish sauce (Yu-lu) with different fermentation time (2, 4, 6, 8, and 12 months) were analyzed. The electronic nose analyses confirmed a notable flavor change in fish sauce samples from different stages. During the 12-months fermentation, the total volatile compounds in fish sauce increased from 3.9 mg/L to 13.53 mg/L. Acids, aldehydes, esters and phenols were the main aroma substances and their contents gradually increased during the fermentation process. The PCA of GC–MS and GC-IMS showed that fish sauce samples from different fermentation periods can be well distinguished. A total of 110 volatile compounds identified by GC–MS, and 102 volatile compounds were detected by GC-IMS. Among them, 13 compounds were identified by both GC–MS and GC-IMS. The most varieties (49) of volatiles appeared after 8 months of fermentation. The odor activity value (OAV) analysis showed that 10 volatile compounds were considered as characteristic flavor in traditional fish sauce. The variable influence on projections (VIPs) in PLS-DA models constructed by GC–MS and GC-IMS identified 5 and 10 volatile compounds as biomarkers, respectively. Our results revealed the dynamic changes of characteristic flavor in fish sauce in combination of GC–MS and GC-IMS, which provides theoretical basis for the production and flavor regulation of fish sauce.

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.

Analisis Aspek Dampak Lingkungan Hidup “Usaha Petis Ikan” Di Pasongsongan Sumenep Dalam Perspektif Studi Kelayakan Bisnis

The purpose of this study is to determine the environmental impact caused by fish sauce production activities in Pasongsongan Sumenep. This research uses descriptive qualitative method. Data collection in this study used observation interview techniques, and literature studies. This research uses two types of data, namely primary data and secondary data. The research object was taken in Pasongsongan Village, Sumenep Regency. The results of this study state that the fish paste processing business located in Pasongsongan Sumenep has an impact on the surrounding environment. The impact is in the form of air pollution caused by the process of cooking fish sauce and soil pollution caused by used water washing fish. In addition to the negative impact on the environment, there is also a positive impact, namely providing employment for the community or local residents. To overcome the environmental impact caused by reforesting the land polluted by water used to wash fish. The conclusion of this research is that the fish sauce business has positive and negative impacts on the environment.

Modern approaches in the production of vegetarian sauces with the addition of microencapsulated antioxidants

Modern approaches in the production of vegetarian sauces with the addition of microencapsulated antioxidants

Peningkatan Keterampilan Pembuatan Produk Olahan Pada Ibu-Ibu RT 02 RW 02 Desa Sambirejo Kecamatan Saradan Kabupaten Madiun

Processed Product Skills Improvement Program are carried out by empowering women in soybean sorting groups. The women of RT 02 RW 02 Sambirejo Village, Saradan District, and Madiun Regency have only participated in a partnership program with PT Unilever as sorters. Experience and skills as a sorter have yet to follow the knowledge about the added value of soybeans as a processed product. This program aims to increase the knowledge and skills of the sorting group in producing processed products. The service method uses socialization and counseling on post-harvest management, training, mentoring, and monitoring the manufacture of processed soy sauce products. The results of program implementation show that program activities were carried out well. Discussion activities, program evaluation, counseling, and mentoring can increase members' knowledge and ability to make processed soy sauce products independently. Processed products can meet the family's nutritional needs and commercially can increase income and, in the future, make Sambirejo Village a soy sauce production center.

Analisis Pemilihan Supplier Pengadaan Mesin Masak Produksi Kecap Menggunakan Metode Analytical Hierarchy Process (AHP) Dan Taguchi Loss Function (Studi Kasus: PT X)

Procurement is a company activity in obtaining goods according to the specifications they need and meeting the criteria in the form of qualifications, requirements and regulatory rules related to the procurement of goods and services. PT X is a company affiliated with a state-owned enterprise operating in the sugar cane agro-industry sector that produces sweet soy sauce as their downstream product. In this object, researchers found a problem that the production of sweet soy sauce at PT X could not meet the needs of consumer demand due to the limited capacity of the sweet soy sauce cooking machine. Therefore, PT X procures a sweet soy sauce cooking machine with a limited tender auction system. The selection of supplier I (PT KM) and supplier II PT (TSE) which is a soy sauce production cooking machine supplier was selected using the Analytical Hierarchy Process (AHP) and Taguchi Loss Function methods. The results obtained from this study obtained that supplier II (PT TSE) is the best supplier with synthesis results weight of 0.747 or has a percentage of 74.7 as well as the results of Taguchi Loss Function calculations where supplier II fulfills all types of quality loss functions on each price subcriteria, namely on the price of the smaller better machine with a weight of 0.1228, the cost of insurance for the larger better machine with a weight of -0.0920, and the shipping cost of the smaller better with a weight value of 0.0294.

Polysaccharide intercellular adhesin and proper phospholipid composition are important for aggregation in Tetragenococcus halophilus SL10.

Aggregating strains of Tetragenococcus halophilus tend to be trapped during soy sauce mash-pressing process and are, therefore, critical for clear soy sauce production. However, the precise molecular mechanism involved in T. halophilus aggregation remains elusive. In previous studies, we isolated a number of aggregating strains, including T. halophilus AB4 and AL1, and showed that a cell surface proteinaceous aggregation factor is responsible for their aggregation phenotype. In the present study, we explored the role of polysaccharide intercellular adhesin (PIA) in aggregate formation in T. halophilus SL10, isolated from soy sauce. SL10 exhibited similar aggregation to AB4 and AL1 but formed a non-uniform precipitate with distinctive wrinkles at the bottom of the test tube, unlike AB4 and AL1. Insertion sequence mutations in each gene of the ica operon diminished aggregation and PIA production, highlighting the critical role of IcaADBC-mediated PIA production in T. halophilus aggregation. Furthermore, two non-aggregating cardiolipin synthase (cls) gene mutants with intact ica operon did not produce detectable PIA. Phospholipid composition analysis in cls mutants revealed a decrease in cardiolipin and an increase in phosphatidylglycerol levels, highlighting the association between phospholipid composition and PIA production. These findings provide evidence for the pivotal role of cls in PIA-mediated aggregation and lay the foundation for future studies to understand the intricate networks of the multiple aggregation factors governing microbial aggregation.IMPORTANCEAggregation, commonly observed in various microbes, triggers biofilm formation in pathogenic variants and plays a beneficial role in efficient food production in those used for food production. Here, we showed that Tetragenococcus halophilus, a microorganism used in soy sauce fermentation, forms aggregates in a polysaccharide intercellular adhesin (PIA)-mediated manner. Additionally, we unveiled the relationship between phospholipid composition and PIA production. This study provides evidence for the presence of aggregation factors in T. halophilus other than the proteinaceous aggregation factor and suggests that further understanding of the coordinated action of these factors may improve clarified soy sauce production.

Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce

Modernization of the traditional fermentation industry has been a major trend recently, such as the upgrading of fermentation containers. This study investigated the taste differences and their material basis of soy sauce fermented in tank and pond (SSFT and SSFP), and further explore the key influencing factors of taste. The intensities of umami, kokumi and sour taste in SSFT were weaker than SSFP, which were associated with 9 basic taste-active compounds, including acetic acid, lactic acid, propanedioic acid, citric acid, glutamic acid, alanine, tyrosine, d-galactose and erythritol. Moreover, 270 peptides and amino acid derivatives were potential compounds for taste difference, of which 78 % were more abundant in SSFP. Five bacterial genera (Kocuria, Tetragenococcus, Pediococcus, Staphylococcus, Weissella) and 4 fungal genera (Wickerhamiella, Millerozyma, Candida, Zygosaccharomyces) may be the functional core microbe for flavor differences in SSFT and SSFP. This study will provide theoretical value for quality improvement in the modern large-scale production of soy sauce.

Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification.

Fermented fish bone residue (FFBR) is an underused by-product of the industrial-scale production of fermented fish sauce. Subjecting FFBR to proper alkaline treatment can transform FFBR into biocalcium, which can be added to fish emulsion sausage (FES) to increase its calcium content. This study comprised two experiments. First, we aimed to find the most suitable alkaline treatment conditions for preparing biocalcium from FFBR. Alkaline treatments combining three sodium hydroxide (NaOH) concentrations (0%, 3%, and 6%) and three soaking times (0, 1, and 2 h) were tested. Quality parameters of alkaline-treated biocalcium (crude protein, crude fat, ash content, calcium, phosphorus, crude fiber, salt content, CIE color values, morphology of biocalcium particles, and the intensity of the fermented fish smell) were assessed. Second, we fortified FES with the properly treated biocalcium (0, 12, 24, or 36 g) and evaluated the sausage's calcium, phosphorus, crude fiber, salt content, pH, CIE color values, texture profile analysis (TPA), emulsion stability, and sensory criteria. It was found that treatment with 3% or 6% NaOH produced better crude protein, ash content, calcium, and CIE color value results than no alkaline treatment. These two NaOH concentrations effectively lowered the salt content and the intensity of the fermented fish smell. However, 3% and 6% NaOH produced similar results. A soaking time of 1 h or 2 h produced better results than no soaking in terms of crude protein, crude fat, ash content, calcium, phosphorus, CIE color values, and the intensity of fermented fish smell. However, 1 h and 2 h produced similar results. It is concluded that 3% NaOH and soaking for 1 h would be the most suitable alkaline treatment to prepare biocalcium from FFBR. Fortifying FES with biocalcium from FFBR increased the calcium and phosphorus contents but slightly reduced TPA. The other FES quality parameters were unaffected by biocalcium fortification.

The key proteolytic enzyme analysis of industrial Aspergillus oryzae at solid-state koji fermentation with a local database extension

The productivity and flavor quality of soy sauce are partly determined by the proteolytic enzymes secreted by the industrial microbe Aspergillus oryzae, which break down proteins into peptides and amino acids. Because of how complicated it is to classify proteolytic enzymes and understand how they work, not much is known about what is in the profiles of proteolytic enzymes and which enzymes are most important to A. oryzae during solid-state fermentation. In this study, we collected industrial A. oryzae from Chinese and Japanese soy sauce production, both of which have excellent protein hydrolysis capability but have numerous genetic differences. We systematically analyzed the in vitro enzyme profiles of two industrial A. oryzae based on 4D label-free proteome sequencing technology. In addition, we constructed a local database of proteolytic enzymes from the Aspergillus genus, which helps us analyze the proteomics data more precisely. We found that 96 proteolytic enzymes are excreted by industrial A. oryzae, of which 27 are endopeptidases and 39 are exopeptidases. Based on the relative protein expression and transcription quantity, as well as the catalytic characteristics, we identified 27 potential key proteolytic enzymes associated with high protein breakdown efficiency at solid-state fermentation. Meanwhile, we proposed eight proteolytic enzymes with potential hydrolytic activity. This study deepens our understanding of the proteolytic enzyme profiles excreted by A. oryzae at solid state and provides our knowledge of the candidate key proteolytic enzymes during koji fermentation.

Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures

Fish sauce is a popular aquatic condiment with unique flavor. In this study, the changes in the chemical properties and metabolite profiling of fish sauce from large yellow croaker roes during fermentation at different temperatures were revealed. The results found that the contents of total acid, amino acid nitrogen, total soluble nitrogen and soluble salt-free solids of fish sauce fermented at 40 °C were higher than those in other temperatures groups (25 °C and 32 °C), while the contents of total volatile basic nitrogen were lower than other temperatures. Therefore, 40 °C was the ideal fermentation temperature for fish sauce. The metabolomics analysis showed that organic acids, amino acids, nucleotide, and lipid compounds were found to participate in the biosynthesis pathway. Compared to 25 °C and 32 °C, fermented at 40 °C could increase the abundance of metabolic substances in the fish sauce, such as sugar alcohols, L-Citrulline, L-Aspartic acid, L-Cysteine, Glutathione, and L-Arginine. These results provide a theoretical basis for the production of high-quality fish sauce and the high-value utilization of fish roes.

РЕЦЕПТУРНІ ІННОВАЦІЇ ЯК СКЛАДОВІ ТРАНСФОРМАЦІЇ РИНКУ МАЙОНЕЗНОЇ ПРОДУКЦІЇ

Mayonnaises and mayonnaise sauces are food products for mass consumption. There is no intensive growth in the may-onnaise market, but it has a stable dynamic in terms of expanding the range of products, which differ in calorie content, composition, taste properties and functional purpose. Analysts see the main ways to the positive dynamics of mayonnaise production in Ukraine as the expansion of the assortment due to the introduction of recipe innovations, improvement of the safety and quality of mayonnaise when using components of natural origin.The market of mayonnaise products has changed significantly over the past decades. We have a significant expansion of the assortment due to dietary, vegetarian, nutrient-enriched mayonnaise sauces and products with special flavor and aroma additives and fillers. A large number of functional additives (including complex action) appeared among the prescription com-ponents, which requires their systematization, study of properties and interaction with other components, as well as research into the issues of their influence on the quality and safety of the obtained products. It is urgent to form a comprehensive ap-proach to the practical implementation of innovative recipe proposals in production, taking into account advanced global trends and transformational changes in the food market.The analysis of the publications showed that considerable attention is paid to the issue of expanding the assortment of mayonnaise products due to recipe innovations. Scientific works are carried out, which are aimed at finding new functional additives and creating products with a balanced fatty acid composition, enriched with vitamins, trace elements, dietary fibers and with improved organoleptic characteristics. The possibility of using food production waste as secondary raw materials in the production of mayonnaise sauces is being studied. At the same time, a significant number of obtained research results do not find practical implementation directly in production, which requires the search for a new approach to ensuring the full cycle of creating an innovative mayonnaise product.The information presented in the article is of an overview nature and contains an analysis of existing trends in the pro-duction of new types of mayonnaise products and the search for ways to implement recipe innovations. The creation of innova-tive mayonnaise sauces is carried out by extracting individual recipe components (for example, egg products); replacing one component with another (for example, removing sugar and introducing synthetic sweeteners, or replacing synthetic E-additives with natural analogues); additional introduction of functional additives for enrichment with vitamins, minerals, dietary fibers; use of oil mixtures with a balanced fatty acid composition, etc. The practical implementation of recipe innovations at enterprises of the industry requires close cooperation of scientists and manufacturers of mayonnaise products, the use of digital technolo-gies, artificial intelligence, taking into account changes in regulatory documents that regulate issues of product safety, waste management, etc. The production and entry into the market of innovative mayonnaise products must be accompanied by the provision of complete information about the composition and properties of the product, as well as take into account the requests of all groups of consumers, studying their reaction and the degree of acceptance of new products

ДОСЛІДЖЕННЯ ВЛАСТИВОСТЕЙ ПРОДУКТІВ ПЕРЕРОБЛЕННЯ ЦИТРУСОВИХ ЯК ДОБАВОК ДЛЯ МАЙОНЕЗНИХ СОУСІВ

The growth of the cultivation and processing of citrus fruits is accompanied by the formation of a large amount of waste, which contains a number of useful nutrients and can serve as a valuable biological resource for various fields of application. The vitamins, trace elements, dietary fibers present inthe composition allow you to use them as effective functional additives. The specificity of citrus dietary fibers is a large amount of protopectin, which determines their significant sorption properties. The ability of fibers to retain water makes them effective thickeners and attractive components of low-fat emulsion products, such as mayonnaise sauces. The article presents the results of a study of the properties of powders obtained from dried grapefruit and orange peels by grinding and dividing into fractions by sieving through sieves of different diameters. The indicators of the moisture-retaining capacity of grapefruit and orange powders, their blends and mixtures with coconut flour were determined. The stability of low-fat emulsion products obtained with the addition of the indicated additives in the amount of 5% to the recipe was studied.The introduction of grapefruit and orange powder additives into the low-fat mayonnaise sauce recipe will enrich them with dietary fibers, give a piquant taste and aroma, and contribute to the formation of a product with proper rheological properties and consistency.The analysis of research and publications showed that among the hydrocolloids used in the production of low-fat mayonnaise products, a special place is occupied by dietary fibers of citrus fruits with a high index of moisture retention capacity, which is higher than that of fibers from other raw materials, for example, carrots or oats. Considerable attention is paid to orange pulp powder products with a balanced content of soluble and insoluble dietary fibers, which serve as effective additives capable of retaining moisture and forming low-fat products with a thick consistency.The purpose of the article is to study the properties of grapefruit peel powder and its mixtures with other functional additives for low-fat mayonnaise sauces; determination of their moisture retention capacity; production and stability research of low-fat mayonnaise sauces based on them.For different size fractions of dried and crushed grapefruit and orange peel, indicators of moisture retention capacity were determined. It was established that this indicator has a larger value for the smallest fraction. For grapefruit powder with a particle size of less than 0.50 mm, the moisture retention capacity is 808%, and for orange -591%. A mixture of grapefruit and orange powder with different ratios of components was also found to have a high ability to retain water. Properties of mixtures of citrus powder and coconut flour were studied. Made samples of low-fat mayonnaise sauces with the addition of individual and complex functional additives in the amount of 5%. The effectiveness of their action was checked by determiningthe stability index of the manufactured emulsion products, which met the requirements set for mayonnaise and mayonnaise sauces by the current standard

Flavour Characteristics and Amino Acid Contents of Fish Sauce Produced from Various Raw Materials: Mini Review

Fish sauce is a typical seasoning used in various cuisines, especially in several Asian regions such as Japan, Korea, Indonesia, Thailand, Vietnam, and Malaysia. Fish sauce is a thick liquid produced through the fermentation process of raw seafood materials. This product imparts a distinct savoury and salty taste and a unique aroma and flavour to food products. Many types of fish sauce are produced from various seafood products such as fish, shrimp, squid, clams, or a combination of these seafood types. Each type of raw material yields fish sauce with different aromas, tastes, and nutritional contents. This review covers the types of raw materials used in fish sauce production and the taste and aroma characteristics of the resulting fish sauces. The raw materials covered in this article include anchovies, tuna, sardines, mackerel, shrimp, squid, and clams. Furthermore, the fermentation methods used in producing fish sauce from each of these materials will also be presented, along with each fish sauce variety's dominant amino acid content.