Journal of Food Processing and Preservation

Volume 46, Issue 12 e17244

ORIGINAL ARTICLE

Study on rapid brewing of fish sauce based on ultrasound-assisted enzymatic digestion of the skin of Thamnaconus septentrionalis

Ziting Sun,

Ziting Sun

School of Food Science and Engineering, Ocean University of China, Qingdao, China

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Qing Kong,

Corresponding Author

Qing Kong

[email protected]

School of Food Science and Engineering, Ocean University of China, Qingdao, China

Correspondence

Qing Kong, School of Food Science and Engineering, Ocean University of China, Yushan Road 5, Qingdao, Shandong 266003, China.

Email: [email protected]

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Jie Chen,

Jie Chen

School of Food Science and Engineering, Ocean University of China, Qingdao, China

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Haijin Mou,

Haijin Mou

School of Food Science and Engineering, Ocean University of China, Qingdao, China

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Tongjie Liu,

Tongjie Liu

School of Food Science and Engineering, Ocean University of China, Qingdao, China

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Dongxing Yu,

Dongxing Yu

SOHAO FD-TECH CO., LTD, Qingdao, China

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Ziting Sun,

Ziting Sun

School of Food Science and Engineering, Ocean University of China, Qingdao, China

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Qing Kong,

Corresponding Author

Qing Kong

[email protected]

School of Food Science and Engineering, Ocean University of China, Qingdao, China

Correspondence

Qing Kong, School of Food Science and Engineering, Ocean University of China, Yushan Road 5, Qingdao, Shandong 266003, China.

Email: [email protected]

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Jie Chen,

Jie Chen

School of Food Science and Engineering, Ocean University of China, Qingdao, China

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Haijin Mou,

Haijin Mou

School of Food Science and Engineering, Ocean University of China, Qingdao, China

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Tongjie Liu,

Tongjie Liu

School of Food Science and Engineering, Ocean University of China, Qingdao, China

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Dongxing Yu,

Dongxing Yu

SOHAO FD-TECH CO., LTD, Qingdao, China

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First published: 01 October 2022

https://doi.org/10.1111/jfpp.17244

Citations: 3

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Abstract

In this study, we investigated a new method for rapid brewing of fish sauce by ultrasound-assisted enzymatic digestion of the skin of Thamnaconus septentrionalis. The optimal conditions for ultrasound-assisted enzymatic digestion of fish skin were explored by response surface experiments. Then, the effects of seed koji content, salt addition, and temperature on fermentation were investigated by orthogonal tests. The results showed that the optimal conditions for ultrasound-assisted enzymatic digestion of fish skin were: ultrasonic power of 195 W, enzyme addition of 3000u/g, the temperature of 60°C, and time of 7 h; the optimal conditions for fermentation were: 20% of seed koji addition, 15% of salt added, and temperature of 40°C. After 7 days of fermentation under these conditions, the amino acid-N content of the fish sauce was 0.48 ± 0.002 g/100 g, the total nitrogen content was 0.85 ± 0.002 g/100 g, the acidity was 0.37 ± 0.03 g/100 g, and the pH was 5.87 ± 0.14.

Novelty impact statement

In this study, a new method of preparing fish sauce by ultrasound-assisted enzymatic digestion of Thamnaconus septentrionalis skin was explored. The method shortened the time of fish sauce preparation to one week.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

Open Research

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are available from the corresponding author upon reasonable request.

Supporting Information

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Study on rapid brewing of fish sauce based on ultrasound-assisted enzymatic digestion of the skin of Thamnaconus septentrionalis

Abstract

Novelty impact statement

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Open Research

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Study on rapid brewing of fish sauce based on ultrasound-assisted enzymatic digestion of the skin of Thamnaconus septentrionalis

Abstract

Novelty impact statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

Supporting Information

REFERENCES

Citing Literature

References

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