Color Control of Fish Sauce during Fermentation and Storage

1995 Fiscal Year Final Research Report Summary

• Project/Area Number: 06453196
• Research Category: Grant-in-Aid for General Scientific Research (B)
• Allocation Type: Single-year Grants
• Research Field: 家政学
• Research Institution: Nara Women's University
• Principal Investigator: MATOBA Teruyoshi Nara Women's University, Department of Food Science and Nutrition, Professor, 生活環境学部, 教授 (10027196)
• Project Period (FY): 1994 – 1995
• Keywords: Color / Fish sauce / Amino-carbonyl reaction / Polyphenol oxidase / Sugar / Amino acid / Seasonings

Research Abstract

In order to control color of fish sauce, change in a color of various moromi mashes (of fish sauce and soy sauce) during fermentation process was investigated. Compounds affecting to their coloration and its mechanism were also evaluated. Brown color intensity of the mashes of fish sauce was higher than that of soy sauce. The polyphenol oxidase activity and the content of polyphenols in soy sauce were higher than those in fish sauce. This result suggests that brown coloration of fish sauce during its fermentation and storage is little due to the enzymatic reaction by polyphenol oxidase. Accordingly, non-enzymatic browning reaction (amino-carbonyl reaction) of fish sauce was investigated using a model system of various sugers and amino acids. The browning reaction in glucose-histidine system was stimulated in the presence of oxygen, but the reaction in the system of other amino acids was not affected. Of various metal ions, Fe^<2+> stimulated the browning reaction and its stimulation was extensive in the presence of oxygen. Furthermore, the reaction between and specific amino acids produced unique colors different from brown (blue, yellow, light pink).
These results offer a usefull infromation for color control of fish sauce during its fermentation and storage.