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Chemical properties and colors of fermenting materials in salmon fish sauce production.

ABSTRACT: This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce (moromi), and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format.

SUBMITTER: Nakano M

PROVIDER: S-EPMC5725210 | biostudies-literature | 2018 Feb

REPOSITORIES: biostudies-literature

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Chemical properties and colors of fermenting materials in salmon fish sauce production.

Nakano Mitsutoshi M Sagane Yoshimasa Y Koizumi Ryosuke R Nakazawa Yozo Y Yamazaki Masao M Watanabe Toshihiro T Takano Katsumi K Sato Hiroaki H

Data in brief 20171127

This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce (<i>moromi</i>), and the refined fish sauce, were analyzed at on ...[more]

PMID: 29255782

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Project description:Research backgroundOne of the issues in the production of fish sauce is the legal constraints on the concentration of histamine produced by bacteria during fermentation because it causes allergic reactions in humans. The goal of this study is therefore to eliminate histamine from the final product after fermentation to enhance the quality of fish sauce for consumer safety, manufacturer exportability and domestic sales.Experimental approachThe bacteria that grow in the histamine medium were isolated from the salted fish. Their ability to degrade histamine in the media with high NaCl content was tested. The bacterium with the highest histamine-degrading ability was identified and the histamine-degrading conditions were optimized, including the incubation temperature and the amount of NaCl in the medium. The regression equation was generated and tested using the local fish sauce in which different concentrations of histamine were added.Results and conclusionsAmong the five bacteria isolated from the salted fish, the isolate with the greatest ability to degrade histamine was identified as Staphylococcus debuckii sp. The study of the capacity of the isolated bacteria to degrade histamine using the synthetic histamine broth (pH=7.0, t=25 °C and NaCl 25 % (m/V)) indicated that they were able to degrade up to 56 % of histamine. The optimization analysis showed that increasing the pH of the medium to 7.5 and lowering the incubation temperature to 20 °C could improve the histamine removal from 56 to 73 %. The generated regression model, validated by the experimental results of histamine removal from fish sauce, showed an acceptable error (not more than 10 %). S. debuckii, the isolated histamine-degrading bacteria, could be used as an inoculum to reduce histamine accumulated in fish products.Novelty and scientific contributionThe microbiological technique developed here can decrease the histamine concentration in the final product, fish sauce, to improve its quality in terms of food safety and satisfy the histamine regulation requirement. The findings of this study can also be used to treat other liquid foods that contain high concentrations of histamine.

Dataset Information

Chemical properties and colors of fermenting materials in salmon fish sauce production.

Publications

Chemical properties and colors of fermenting materials in salmon fish sauce production.

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