Characteristics of Salt-Fermented Sauces from Shrimp Processing Byproducts
A salt-fermented sauce from shrimp processing byproducts (heads, shells, and tails) was prepared and characterized. Three types of sauces were prepared; sauce C, with 30 g of salt/100 g of byproduct (high salt); sauce E, with 30 g of salt and 0.2 g of sodium erythorbate (high salt); and sauce L, wit...
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Veröffentlicht in: | Journal of agricultural and food chemistry 2003-01, Vol.51 (3), p.784-792 |
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description | A salt-fermented sauce from shrimp processing byproducts (heads, shells, and tails) was prepared and characterized. Three types of sauces were prepared; sauce C, with 30 g of salt/100 g of byproduct (high salt); sauce E, with 30 g of salt and 0.2 g of sodium erythorbate (high salt); and sauce L, with 20 g of salt, 0.2 g of sodium erythorbate, 6 g of sorbitol, 0.5 mL of lactic acid, and 5 mL of ethanol (low salt). Sauces C and E showed higher exopeptidase activities than sauce L, whereas sauce L showed the highest endopeptidase activity. After 3 months of fermentation, the amino N content of sauce increased from 150−200 to 500−600 mg/100 g and the nonprotein nitrogen content increased from 300 to 950−1050 mg/100 g. Volatile basic nitrogen content increased significantly from 18 to 60 mg/100 g. The total carotenoids retained in sauces C, E, and L were 26.3, 76.2, and 73%, respectively, thus indicating that the addition of sodium erythorbate to sauces E and L retarded oxidation. Water activities of sauces C, E, and L were 0.753, 0.751, and 0.773, respectively. According to the omission test, the taste of sauces was influenced by the content of free amino acids, mainly glutamic acid and aspartic acid. All three sauces examined showed a 35% higher total amino acid content than commercial salt-fermented shrimp sauces. Therefore, shrimp processing byproducts may lend themselves to the preparation of high-quality salt-fermented sauces. Keywords: Shrimp processing byproduct; salt-fermented sauce; free amino acids; sensory quality |
doi_str_mv | 10.1021/jf020710j |
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Three types of sauces were prepared; sauce C, with 30 g of salt/100 g of byproduct (high salt); sauce E, with 30 g of salt and 0.2 g of sodium erythorbate (high salt); and sauce L, with 20 g of salt, 0.2 g of sodium erythorbate, 6 g of sorbitol, 0.5 mL of lactic acid, and 5 mL of ethanol (low salt). Sauces C and E showed higher exopeptidase activities than sauce L, whereas sauce L showed the highest endopeptidase activity. After 3 months of fermentation, the amino N content of sauce increased from 150−200 to 500−600 mg/100 g and the nonprotein nitrogen content increased from 300 to 950−1050 mg/100 g. Volatile basic nitrogen content increased significantly from 18 to 60 mg/100 g. The total carotenoids retained in sauces C, E, and L were 26.3, 76.2, and 73%, respectively, thus indicating that the addition of sodium erythorbate to sauces E and L retarded oxidation. Water activities of sauces C, E, and L were 0.753, 0.751, and 0.773, respectively. According to the omission test, the taste of sauces was influenced by the content of free amino acids, mainly glutamic acid and aspartic acid. All three sauces examined showed a 35% higher total amino acid content than commercial salt-fermented shrimp sauces. Therefore, shrimp processing byproducts may lend themselves to the preparation of high-quality salt-fermented sauces. Keywords: Shrimp processing byproduct; salt-fermented sauce; free amino acids; sensory quality</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf020710j</identifier><identifier>PMID: 12537458</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Adenosine Triphosphate - analysis ; Amino Acids - analysis ; Animals ; Biological and medical sciences ; Brackish ; Carotenoids - analysis ; Chemical Phenomena ; Chemistry, Physical ; Color ; Crustacea ; Decapoda ; Endopeptidases - metabolism ; Fermentation ; Fish and seafood industries ; Food Handling ; Food industries ; Fundamental and applied biological sciences. Psychology ; Humans ; Hydrolysis ; Marine ; Minerals - analysis ; Nitrogen - analysis ; Proteins - metabolism ; Sensation ; Shellfish - analysis ; Shellfish - microbiology ; Taste ; Use and upgrading of agricultural and food by-products. 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Agric. Food Chem</addtitle><description>A salt-fermented sauce from shrimp processing byproducts (heads, shells, and tails) was prepared and characterized. Three types of sauces were prepared; sauce C, with 30 g of salt/100 g of byproduct (high salt); sauce E, with 30 g of salt and 0.2 g of sodium erythorbate (high salt); and sauce L, with 20 g of salt, 0.2 g of sodium erythorbate, 6 g of sorbitol, 0.5 mL of lactic acid, and 5 mL of ethanol (low salt). Sauces C and E showed higher exopeptidase activities than sauce L, whereas sauce L showed the highest endopeptidase activity. After 3 months of fermentation, the amino N content of sauce increased from 150−200 to 500−600 mg/100 g and the nonprotein nitrogen content increased from 300 to 950−1050 mg/100 g. Volatile basic nitrogen content increased significantly from 18 to 60 mg/100 g. The total carotenoids retained in sauces C, E, and L were 26.3, 76.2, and 73%, respectively, thus indicating that the addition of sodium erythorbate to sauces E and L retarded oxidation. Water activities of sauces C, E, and L were 0.753, 0.751, and 0.773, respectively. According to the omission test, the taste of sauces was influenced by the content of free amino acids, mainly glutamic acid and aspartic acid. All three sauces examined showed a 35% higher total amino acid content than commercial salt-fermented shrimp sauces. Therefore, shrimp processing byproducts may lend themselves to the preparation of high-quality salt-fermented sauces. Keywords: Shrimp processing byproduct; salt-fermented sauce; free amino acids; sensory quality</description><subject>Adenosine Triphosphate - analysis</subject><subject>Amino Acids - analysis</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Brackish</subject><subject>Carotenoids - analysis</subject><subject>Chemical Phenomena</subject><subject>Chemistry, Physical</subject><subject>Color</subject><subject>Crustacea</subject><subject>Decapoda</subject><subject>Endopeptidases - metabolism</subject><subject>Fermentation</subject><subject>Fish and seafood industries</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Hydrolysis</subject><subject>Marine</subject><subject>Minerals - analysis</subject><subject>Nitrogen - analysis</subject><subject>Proteins - metabolism</subject><subject>Sensation</subject><subject>Shellfish - analysis</subject><subject>Shellfish - microbiology</subject><subject>Taste</subject><subject>Use and upgrading of agricultural and food by-products. Biotechnology</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU9v1DAQxS0EosvCgS-AcqGCQ2Ds2LFzpCsWqCqotIs4WhNnTLPkz2InEv32uNpV94LoyRrPT29m3mPsJYd3HAR_v_MgQHPYPWILrgTkinPzmC0gNXOjSn7GnsW4AwCjNDxlZ1yoQktlFuxydYMB3UShjVPrYjb6bIPdlK8p9DRM1KRydhQzH8Y-29yEtt9n12FMX7EdfmYXt_swNrOb4nP2xGMX6cXxXbLv64_b1ef86tunL6sPVzkqqKbcEwppwEvvHHLlRFXqGj1RrRuqG0e8SBuLwilpFNSoFZFU2hBWThpeFUt2ftBNg3_PFCfbt9FR1-FA4xytFpUWUMKDINelLnSyYsne_B9UgheVqcoioW8PqAtjjIG83SdHMNxaDvYuDHsfRmJfHWXnuqfmRB7dT8DrI4DRYecDDq6NJ05KU5qyTFx-4FJG9Oe-j-GXvbtA2e31xq7kD7FdF1_t-qSLLtrdOIch5fGPBf8CS-SsLA</recordid><startdate>20030129</startdate><enddate>20030129</enddate><creator>Kim, Jin-Soo</creator><creator>Shahidi, Fereidoon</creator><creator>Heu, Min-Soo</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7TN</scope><scope>8FD</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H99</scope><scope>L.F</scope><scope>L.G</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20030129</creationdate><title>Characteristics of Salt-Fermented Sauces from Shrimp Processing Byproducts</title><author>Kim, Jin-Soo ; Shahidi, Fereidoon ; Heu, Min-Soo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a509t-fea2480f4fcca15c2967bafeeb7debdce1356123c54850ba75ee4578ea9c48193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Adenosine Triphosphate - analysis</topic><topic>Amino Acids - analysis</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Brackish</topic><topic>Carotenoids - analysis</topic><topic>Chemical Phenomena</topic><topic>Chemistry, Physical</topic><topic>Color</topic><topic>Crustacea</topic><topic>Decapoda</topic><topic>Endopeptidases - metabolism</topic><topic>Fermentation</topic><topic>Fish and seafood industries</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Hydrolysis</topic><topic>Marine</topic><topic>Minerals - analysis</topic><topic>Nitrogen - analysis</topic><topic>Proteins - metabolism</topic><topic>Sensation</topic><topic>Shellfish - analysis</topic><topic>Shellfish - microbiology</topic><topic>Taste</topic><topic>Use and upgrading of agricultural and food by-products. Biotechnology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, Jin-Soo</creatorcontrib><creatorcontrib>Shahidi, Fereidoon</creatorcontrib><creatorcontrib>Heu, Min-Soo</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Oceanic Abstracts</collection><collection>Technology Research Database</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>ASFA: Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kim, Jin-Soo</au><au>Shahidi, Fereidoon</au><au>Heu, Min-Soo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characteristics of Salt-Fermented Sauces from Shrimp Processing Byproducts</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2003-01-29</date><risdate>2003</risdate><volume>51</volume><issue>3</issue><spage>784</spage><epage>792</epage><pages>784-792</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>A salt-fermented sauce from shrimp processing byproducts (heads, shells, and tails) was prepared and characterized. Three types of sauces were prepared; sauce C, with 30 g of salt/100 g of byproduct (high salt); sauce E, with 30 g of salt and 0.2 g of sodium erythorbate (high salt); and sauce L, with 20 g of salt, 0.2 g of sodium erythorbate, 6 g of sorbitol, 0.5 mL of lactic acid, and 5 mL of ethanol (low salt). Sauces C and E showed higher exopeptidase activities than sauce L, whereas sauce L showed the highest endopeptidase activity. After 3 months of fermentation, the amino N content of sauce increased from 150−200 to 500−600 mg/100 g and the nonprotein nitrogen content increased from 300 to 950−1050 mg/100 g. Volatile basic nitrogen content increased significantly from 18 to 60 mg/100 g. The total carotenoids retained in sauces C, E, and L were 26.3, 76.2, and 73%, respectively, thus indicating that the addition of sodium erythorbate to sauces E and L retarded oxidation. Water activities of sauces C, E, and L were 0.753, 0.751, and 0.773, respectively. According to the omission test, the taste of sauces was influenced by the content of free amino acids, mainly glutamic acid and aspartic acid. All three sauces examined showed a 35% higher total amino acid content than commercial salt-fermented shrimp sauces. Therefore, shrimp processing byproducts may lend themselves to the preparation of high-quality salt-fermented sauces. Keywords: Shrimp processing byproduct; salt-fermented sauce; free amino acids; sensory quality</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>12537458</pmid><doi>10.1021/jf020710j</doi><tpages>9</tpages></addata></record> |
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subjects | Adenosine Triphosphate - analysis Amino Acids - analysis Animals Biological and medical sciences Brackish Carotenoids - analysis Chemical Phenomena Chemistry, Physical Color Crustacea Decapoda Endopeptidases - metabolism Fermentation Fish and seafood industries Food Handling Food industries Fundamental and applied biological sciences. Psychology Humans Hydrolysis Marine Minerals - analysis Nitrogen - analysis Proteins - metabolism Sensation Shellfish - analysis Shellfish - microbiology Taste Use and upgrading of agricultural and food by-products. Biotechnology |
title | Characteristics of Salt-Fermented Sauces from Shrimp Processing Byproducts |
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