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Du Y, Zheng T, Zhong R, Wu C, Que Z, Yang Q, Shi F, Liang P. Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures. Food Res Int 2024; 179:114030. [PMID: 38342552 DOI: 10.1016/j.foodres.2024.114030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/13/2024]
Abstract
Fish sauce is a popular aquatic condiment with unique flavor. In this study, the changes in the chemical properties and metabolite profiling of fish sauce from large yellow croaker roes during fermentation at different temperatures were revealed. The results found that the contents of total acid, amino acid nitrogen, total soluble nitrogen and soluble salt-free solids of fish sauce fermented at 40 °C were higher than those in other temperatures groups (25 °C and 32 °C), while the contents of total volatile basic nitrogen were lower than other temperatures. Therefore, 40 °C was the ideal fermentation temperature for fish sauce. The metabolomics analysis showed that organic acids, amino acids, nucleotide, and lipid compounds were found to participate in the biosynthesis pathway. Compared to 25 °C and 32 °C, fermented at 40 °C could increase the abundance of metabolic substances in the fish sauce, such as sugar alcohols, L-Citrulline, L-Aspartic acid, L-Cysteine, Glutathione, and L-Arginine. These results provide a theoretical basis for the production of high-quality fish sauce and the high-value utilization of fish roes.
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Affiliation(s)
- Yanyu Du
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou 350002, China
| | - Tingting Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Longyan University, Longyan 364012, China
| | - Rongbin Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou 350002, China
| | - Chenxin Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou 350002, China
| | - Ziyue Que
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qian Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou 350002, China
| | - Feifei Shi
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou 350002, China.
| | - Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou 350002, China.
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