Oxygen Effect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce

作者：Norlita G. Sanceda, Tadao KURATA, Yoshikatsu Suzuki, Nobuhiko ARAKAWA · 发表于：Journal of Food Science · 年份：1992 · DOI：10.1111/j.1365-2621.1992.tb11277.x · 被引用次数：19 · 研究领域：Biochemical Analysis and Sensing Techniques、Meat and Animal Product Quality、Food Quality and Safety Studies

ABSTRACT Volatile acids of aerobically and anaerobically fermented fish sauces were investigated using GC and GC‐MS. There was no significant difference in pH values of the two types of sauces. Volatile acids found in the aerobically fermented sauce had concentrations significantly higher than the anaerobically fermented one. Sensory evaluation revealed that the aroma of the anaerobically fermented sauce was a little sweet, less acidic and less rancid than the aerobically made sauce which was sharp, and cheesy. Thus, fermentation under anaerobic condition altered the aroma quality of the sauce during manufacturing, yielding an acceptable product.