Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2005-11

AUTHORS

Kazufumi Osako, Mohammed Anwar Hossain, Koichi Kuwahara, Akira Okamoto, Atsuko Yamaguchi, Yukinori Nozaki

ABSTRACT

To explore the potential utility of underutilized fish in the fish sauce industry, fish sauces were prepared from both raw and heat-induced meat of Japanese anchovy Engraulis japonica and rabbit fish Siganus fuscescens using wheat malt, and their quality aspects and sensory properties were assessed. Proximate composition of the fish meat represents protein as the major component (16.0–17.8%), other than moisture. Analyses of free amino acids, peptides including oligopeptides, and organic acids contents in fish sauces revealed suitability of both raw and heat-induced meat of the selected species in commercial fish sauce production. The variations in taste of raw meat fish sauces were species-specific, but the taste of fish sauces from heat-induced meat were similar. More... »

PAGES

1347-1355

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1111/j.1444-2906.2005.01101.x

DOI

http://dx.doi.org/10.1111/j.1444-2906.2005.01101.x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1034257368


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