Abstract
High concentrations of salt (> 20%) inhibit the growth of undesirable microorganisms during fish sauce production. However, consumer demand for reduced-salt foods is increasing. Herein, pressurized CO2 (pCO2) was applied during fish sauce fermentation to control microbial growth in fish sauce with reduced salt. Reduced-salt fish sauces were prepared from Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and their mixture under pressurized carbon dioxide (pCO2) at 5 MPa and 30 °C for 2 months with 10% NaCl (\({FS}_{{\mathrm{CO}}_{2}}\)). The fish sauces were then compared with those produced from the same raw materials under atmospheric pressure with 10–20% NaCl (\({FS}_{\mathrm{con}}\)). The \({FS}_{{\mathrm{CO}}_{2}}\) had increased levels of free amino acids, lightened color, and mild characteristic odor, compared to \({FS}_{\mathrm{con}}\). Based on the taste analyses using taste sensors and odor compounds via gas chromatography, \({FS}_{{\mathrm{CO}}_{2}}\) assimilated the flavor of fish sauces prepared from different fish species. Overall, \({FS}_{{\mathrm{CO}}_{2}}\) led to the preparation of reduced-salt fish sauce with improved quality, regardless of the fish species.
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Acknowledgements
Taste sensor analysis and GC-SPME-MS analysis were conducted at the Analytical Research Center for Experimental Sciences, Saga University and supported by the ‘Project for Promoting Public Utilization of Advanced Research Infrastructure.’
Funding
This work was supported by the Japan Society for the Promotion of Science (grant number 20K02406) and the Preliminary Research Subsidy Project related to functional research of agriculture, forestry, and fishery products, foods by the Foundation of Saga Prefecture Regional Industry Support Center.
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Tagawa, J., Noma, S., Demura, M. et al. Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture. Food Bioprocess Technol 16, 434–446 (2023). https://doi.org/10.1007/s11947-022-02920-2
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DOI: https://doi.org/10.1007/s11947-022-02920-2