JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2025
·Vol. 2025
·期 1
·6298724
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IF 2.5
Niuniu Bai,Jianlin He,Bihong Hong,Zelong Wu,Liping Wang,Zongze Shao
Background: Traditional fish sauce is made from fish that have been coated in 30%–40% sea salt and fermented for up to 2 years. The preparation requires a long time, and the fish source contains considerable biogenic amines. In this report, by measuring the growth curve and identifying the intracellular enzyme and the activity of protease, B. zhangzhouensis with the highest activity of protease production was selected from eight strains, which were applied to the fermentation process of fish sauce. Results: Optimized by response surface methodology, the content of amino nitrogen was taken as the response value, and the best fermentation conditions were 4.15% inocula, pH 9.13, and 36.3°C. Under the optimized conditions, fish sauce samples were obtained by fermentation with B. zhangzhouensis for 15 h, 3 days, 7 days, 15 days, and 30 days, respectively. The contents of amino nitrogen, total nitrogen, biogenic amine, and various flavor substances were determined and compared with the traditional 2-year-fermented fish sauce. As a result, the 7-day-fermented fish sauce using B. zhangzhouensis had a similar composition of flavor substances to traditional fish sauce, but a much lower level of biogenic amines. Conclusion: The new method of preparing fish sauce with a fermentation condition of 4.15% B. zhangzhouensis , pH 9.13, and 36.3°C can improve the production efficiency of fish sauce, and the flavor is similar to that of traditional fish sauce.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2024
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IF 3.3
Wenhui Zhu,Wenxuan Wang,Yingnan Liu,Ying Bu,Jianrong Li,Xuepeng Li
BACKGROUND Melanoidins, as a functional component, exhibit antioxidant properties. However, the antioxidant mechanism of melanoidins in fish sauce remains poorly understood. The present study focused on the structural characteristics, microstructure and antioxidant activity of melanoidin substances in fish sauce. RESULTS Ultrafiltration and color difference analysis were utilized to confirm the main molecular weight composition of melanoidins. The ultrafiltration component > 10 kDa in fish sauce exhibited the darkest and reddest color, along with the highest content of melanoidins (699.5 mg g −1 ). The spectral characteristics were consistent with typical melanoidins. Gas chromatography–tandem mass spectrometry and Fourier transform infrared spectroscopy analyses revealed that the melanoidins contained a significant number of oxygen-containing groups, amino compounds, carbohydrates, aromatic compounds and carbonyl compounds (CO), pyrrole (C N), among others. In total, 129 alkanes, 71 esters, nine olefins and two alkynes were identified. The melanoidins (> 10 kDa component) had the strongest antioxidant activity, including a reducing power of 0.8, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity of 67.7% and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of 92.4%. Additionally, the melanoidins (> 10 kDa component) had the highest total phenolic content at 48.2 μg gallic acid equivalents mL −1 . CONCLUSION Melanoidins are important factors affecting the antioxidant activity of fish sauce. There were differences in the structural properties of melanoidin fractions with different molecular weights. © 2024 Society of Chemical Industry.
研究领域:
食品科学
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化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2017
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IF 3.671
Nan Wang,Ru-Na Jin,A.M. Omer,Xiao-kun Ouyang
In the present study, a new adsorbent based on carboxylated cellulose nanocrystal (CCN) was developed for the adsorption of Pb(II) from fish sauce. The prepared adsorbent material was characterized by zeta potential, FT-IR, XRD, and XPS tools. The changes in the morphological structure of the developed CCN surface were evidenced by SEM and TEM. The favorable adsorption conditions were selected by studying the contact time, initial concentration, temperature, and concentration of the used glutamic acid and NaCl. The results indicated that the Langmuir isotherm model agrees very well with experimental adsorption data ( R 2 = 0.9962) with a maximum adsorption capacity 232.56 mg/g of Pb(II) at 293.2 K. Additionally, data of the adsorption kinetics follow the pseudo-second-order kinetics ( R 2 > 0.9990). On the other hand, the thermodynamics studies show that the adsorption process is spontaneous and endothermic. Furthermore, the developed CCN could be regenerated using acid treatment with a good reusability for Pb(II) adsorption. The results clearly indicated that the synthesized CCN could be effectively applied as a new material for Pb(II) adsorption from fish sauce solutions.
研究领域:
环境科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
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IF 8.5
Chaonan Sun,Yingnan Liu,Shiyang Liu,Ying Bu,Wenhui Zhu,Xuepeng Li
Fish sauce, derived from fermented fish, exhibits a notable antioxidant effect after a six-month fermentation process, and we propose that potential antioxidant peptides were present in the fish sauce. We isolated, purified, and identified potential bioactive antioxidant peptides by using fish sauce fermented for 6 months. Additionally, molecular simulation was employed to investigate the antioxidant action mechanism of these bioactive peptides. The molecular docking results revealed that FS4-1 (MHQLSKK), FS4-2 (VLDNSPER), FS4-3 (MNPPAASIK), FS6-1(VLKQAAAGR), and FS6-2 (SPDVSPRR), could dock with the Keap1 receptor. The primary force (Van der Waals' force and hydrogen bonds) and key sites (GLY509 and ALA510) of Keap1 binding to peptides were determined. The active center was located in the side chain of amino acid Met at positions C7H78 and C7H79. We here identified antioxidant peptides in fish sauce and revealed the antioxidant mechanism through molecular simulations.
研究领域:
食品科学
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分子生物学
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量子化学
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分子模拟
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 4
·586
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IF 5.1
Jin-Xiu Xu,Xin Zhang,Bai-Feng Fu,Xin-Yu Qiao,Zhen-Yu Wang,Xian-Bing Xu,Shu-Zhen Cheng,Ming Du
Fish sauce is a widely used condiment in cooking. However, the effects of various cooking processes on its quality remain poorly understood. This study evaluated the quality of fish sauce subjected to various cooking methods (boiling for 10, 30, and 60 min and stir-frying for 10, 30, and 60 s) using sensory evaluation, electronic nose, gas chromatography-mass spectrometry, and free amino acid analysis. Thermal cooking processes significantly altered the flavor profile of the fish sauce. A total of 38 volatile compounds were identified and quantified, 10 of which were screened as key aroma-active compounds based on their high odor activity values (OAVs ≥ 1). The total OAV values of key flavor compounds were lowest in unheated fish sauce (346.51) and varied from 347.64 to 707.40 in heated fish sauce. The maximum total free amino acid contents in boiled and stir-fried fish sauce were 4862.52 mg/100 mL and 4922.49 mg/100 mL, respectively, which were significantly higher than those in unheated fish sauce (4577.54 mg/100 mL) (p< 0.05). Pearson correlation analysis indicated that temperature modulates the production of key flavor compounds in fish sauce by influencing amino acid metabolism. These findings provide valuable insights into the application of fish sauce in food production and culinary practices.
研究领域:
食品科学
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化学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
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2022
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IF 6.652
Jian-Jun Zhong,Liping Xia,Liuru Xue,Boyu Liu,Lingling Zhao,Hua Ye,Zhanming Li
Histamine food poisoning (HFP) or scombrotoxic fish poisoning is a major public health concern associated with seafood and seafood products containing copious amounts of free histidine , which may be decarboxylated into scombrotoxic histamine, the main culprit of HFP. Moreover, the deamination product of the histidine, trans -urocanic acid, is assumed to be scombrotoxic by degranulating mast cells to release endogenous histamine after isomerizing to the cis -form, as well as known to have immunosuppressive effects. In recognition of the potential health risks associated with the histidine degradatives, this work aimed to provide a method for the simultaneous determination of histidine, histamine, and urocanic acid isomers in food, based on precolumn dansylation and subsequent reversed-phase HPLC analysis. The dansylation conditions were optimized for yield with the design of experiments approach consisted of a center point-enhanced 2 4 factorial design followed by sequential steepest ascent searches. Satisfactory chromatographic separation of fish sauce was achieved within 9 min by retention modeling of both the analytes and potentially interfering peaks. The method was fully validated with limits of detection between 0.004 and 0.017 mg 100 g −1 fish sauce, and successfully applied to several fish sauce samples, in which the histamine and urocanic acid levels were found low and unlikely of concern, with correspondingly low levels of the precursor histidine.
研究领域:
食品科学
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分析化学
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公共卫生
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Xiaoru Feng,Xue Wang,Qiyue Zhao,Xianbing Xu,Ming Du,Ling Zhang
Traditional fish sauce fermentation depends heavily on solar radiation, which is subject to fluctuations in climate, geography, and weather, making precise control challenging. Therefore, this study developed a sunlight-mimicking system integrating temperature control and artificial light regulation to ensure the consistent quality of fish sauce and meet the requirements of the modern food industry. Compared with the no-light group, the light-treated group exhibited significantly lower pH levels, higher amino acid nitrogen (AAN) content, and enhanced formation of volatile flavor compounds. Furthermore, Pearson correlation analysis between 33 key volatile compounds and dominant microbial genera revealed that light exposure stimulated the growth of Pantoea , Amylomyces , Kosakonia , and Penicillium , which were positively associated with desirable flavor development. Conversely, light exposure inhibited the growth of Enterococcus , Mucor , and Enterobacter , thereby reducing the production of undesirable flavor compounds and improving the quality of fish sauce. These findings demonstrate that artificial sunlight simulation provides a reliable and controllable alternative to traditional sun-dependent fermentation, supporting the standardization and industrialization of fish sauce fermentation of fish sauce fermentation.
研究领域:
食品科学
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微生物学
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生物技术
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风味化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 11
·2572
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IF 4.35
Xinxiu Ma,Jingran Bi,Xinyu Li,Gongliang Zhang,Hongshun Hao,Hongman Hou
In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce.Tetragenococcus(40.65%),Lentibacillus(9.23%),Vagococcus(2.20%),Psychrobacter(1.80%),Pseudomonas(0.98%),Halomonas(0.94%) andStaphylococcus(0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted byTetragenococcusandHalomonas. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated thatStaphylococcus nepalensis5-5 andStaphylococcus xylosusJCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods.Keywords:fish sauce;biogenic amines;microbial community dynamics;starter;correlation analysis
研究领域:
食品科学
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微生物学
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发酵技术
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）