Biochemical properties, functional properties, and market potential of
Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish
sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi
byproducts (WB) were compared. Market potential was evaluated through phone
interviews and consumer panelists. Proteolysis was primarily affected by cathepsin B-like
and L-like enzymes. Acidic pH (4-5) with low salt concentration (15-20%)
provided a greater degree of hydrolysis (DH), total nitrogen, and amino nitrogen
content in PW fish sauce compared to the traditional process. The greatest
Angiotensin Converting Enzyme (ACE) inhibition (96.8%) was found in samples
fermented with 15% salt at pH 5.0 for 30 days. Anti-oxidative activity (AT) increased
when fermentation continued and depended on fermentation pH. Peptides with MW
<590 Da possibly played an important role in ACE inhibition. Consumer tests
disclosed no significant difference in flavor liking and overall liking among fish sauce
samples (W, WB, and commercial anchovy fish sauce). / Graduation date: 2004
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27114 |
| Date | 19 September 2003 |
| Creators | Tungkawachara, Somjintana |
| Contributors | Park, Jae W. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
Page generated in 0.0021 seconds