Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to ev...Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.展开更多
The aim of the study was to develop protein enriched instant fish soup mix and analysis of the quality of various conditions. The study used a mechanical dryer for maintaining a constant air flow and temperature at it...The aim of the study was to develop protein enriched instant fish soup mix and analysis of the quality of various conditions. The study used a mechanical dryer for maintaining a constant air flow and temperature at its drying and dehydration stage. Powder was made after drying. An appropriate composition was used as an indicator. Various compositions like 75%, 65%, 55% and 45% fish powder were used as formulation 0, formulation 1, formulation 2, and formulation 3 respectively. Then these were reconstituted by boiled water for soup mix preparation. The result indicated that mixer 2 was the best composition. The finding suggested that 55% fish powder mix is the best composition for protein enriched instant soup mix. It will help to produce the instant soup mix and an alternative source of various costly animal and plant protein as a value-added material.展开更多
The surface properties of monoacyl trehaloses with different acyl chains were investigated at 30℃,40℃,50℃,and 60℃.Monoacyl trehaloses were enzymatically synthesized and purified with silica gel column chromatograp...The surface properties of monoacyl trehaloses with different acyl chains were investigated at 30℃,40℃,50℃,and 60℃.Monoacyl trehaloses were enzymatically synthesized and purified with silica gel column chromatography and semi-preparative high-performance liquid chromatography(HPLC),and the purity of products was identified by mass spectrometry(MS)and nuclear magnetic resonance(NMR).The surface tension of monoacyl trehalose in pure water was measured using Doüy ring method at different temperatures.The critical micelle concentrations(CMC),surface tension at the CMC,γCMC,and residual area per molecule,a,were estimated from the curves.The CMC value of unsaturated monoacyl trehalose was affected by both the degree of unsaturation and the acyl chain length,and the effect of chain length on the CMC value was much stronger than that of the unsaturation degree.However,there was no significant dependency of theγCMC value and a values on the chain length or the unsaturated degree.展开更多
This study evaluated the effects of commercial starter cultures on the microbial counts,protein degradation,biogenic amines and volatile compounds in fermented fish-chili paste.Four inoculated groups with different st...This study evaluated the effects of commercial starter cultures on the microbial counts,protein degradation,biogenic amines and volatile compounds in fermented fish-chili paste.Four inoculated groups with different starter cultures and one group without inoculation were investigated.The results revealed that the application of mixed starter cultures promoted the growth of lactic acid bacteria and yeast,while effectively inhibited the Enterbacteriaceae counts compared with the spontaneously fermented group.The inoculation with mixed starter cultures resulted in higher levels of umami-tasting free amino acids(FAAs)in all inoculated groups.Highest content of sweet-tasting FAAs was found in group HS(Pichia anomala+Staphylococcus xylosus+Staphylococcus carnosus+Pediococcus pentosaceus+Pediococcus acidilactici),and much lower bitter-tasting components were presented in group HW(Pichia anomala+Staphylococcus xylosus+Staphylococcus carnosus),HS and HV(Pichia anomala+Lactobacillus plantarum).In addition,total levels of biogenic amines detected in all inoculated samples were significantly lower compared with control,especially the content of tyramine(P<0.05).For the volatile compounds,more esters as well as less undesirable odor substances such as aldehydes,were exhibited in four inoculated groups.展开更多
文摘Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.
文摘The aim of the study was to develop protein enriched instant fish soup mix and analysis of the quality of various conditions. The study used a mechanical dryer for maintaining a constant air flow and temperature at its drying and dehydration stage. Powder was made after drying. An appropriate composition was used as an indicator. Various compositions like 75%, 65%, 55% and 45% fish powder were used as formulation 0, formulation 1, formulation 2, and formulation 3 respectively. Then these were reconstituted by boiled water for soup mix preparation. The result indicated that mixer 2 was the best composition. The finding suggested that 55% fish powder mix is the best composition for protein enriched instant soup mix. It will help to produce the instant soup mix and an alternative source of various costly animal and plant protein as a value-added material.
基金supported,in part,by the National Natural Science Foundation of China(Grants No.20401007)the Ministry of Education,China(Grants No.NCET-07-0377 and No.IRT0627).
文摘The surface properties of monoacyl trehaloses with different acyl chains were investigated at 30℃,40℃,50℃,and 60℃.Monoacyl trehaloses were enzymatically synthesized and purified with silica gel column chromatography and semi-preparative high-performance liquid chromatography(HPLC),and the purity of products was identified by mass spectrometry(MS)and nuclear magnetic resonance(NMR).The surface tension of monoacyl trehalose in pure water was measured using Doüy ring method at different temperatures.The critical micelle concentrations(CMC),surface tension at the CMC,γCMC,and residual area per molecule,a,were estimated from the curves.The CMC value of unsaturated monoacyl trehalose was affected by both the degree of unsaturation and the acyl chain length,and the effect of chain length on the CMC value was much stronger than that of the unsaturation degree.However,there was no significant dependency of theγCMC value and a values on the chain length or the unsaturated degree.
基金This work was supported by the National Key Research and Development Program of China(2019YFD0901903)China Agriculture Research System of MOF and MARA(CARS-45-27).
文摘This study evaluated the effects of commercial starter cultures on the microbial counts,protein degradation,biogenic amines and volatile compounds in fermented fish-chili paste.Four inoculated groups with different starter cultures and one group without inoculation were investigated.The results revealed that the application of mixed starter cultures promoted the growth of lactic acid bacteria and yeast,while effectively inhibited the Enterbacteriaceae counts compared with the spontaneously fermented group.The inoculation with mixed starter cultures resulted in higher levels of umami-tasting free amino acids(FAAs)in all inoculated groups.Highest content of sweet-tasting FAAs was found in group HS(Pichia anomala+Staphylococcus xylosus+Staphylococcus carnosus+Pediococcus pentosaceus+Pediococcus acidilactici),and much lower bitter-tasting components were presented in group HW(Pichia anomala+Staphylococcus xylosus+Staphylococcus carnosus),HS and HV(Pichia anomala+Lactobacillus plantarum).In addition,total levels of biogenic amines detected in all inoculated samples were significantly lower compared with control,especially the content of tyramine(P<0.05).For the volatile compounds,more esters as well as less undesirable odor substances such as aldehydes,were exhibited in four inoculated groups.
