S.H. Rachmawati, I. Widiastuti, S. Ridhowati, A. Umami, I. Vandiwinata, S.D. Lestari
{"title":"银鱼(Rasbora argyrotaenia)和凤尾鱼(Stolephorus sp.)","authors":"S.H. Rachmawati, I. Widiastuti, S. Ridhowati, A. Umami, I. Vandiwinata, S.D. Lestari","doi":"10.26656/fr.2017.8(s2).131","DOIUrl":null,"url":null,"abstract":"Fermented fish products are grouped into salt and salt-carbohydrate types based on the\nfermentation substrate. A series of biochemical reactions on the substrate affects the flavor\ncharacteristics of the resulting products. This study compared the amino acids, fatty acids,\nand volatile compound profiles of four fermented fish products: bekasam, rusip, fish paste,\nand fish sauce made from silver rasbora and anchovy. The quantitative descriptive\nanalysis (QDA) was carried out to determine the sensory profiles of those products. The\nresults indicated that rusip and bekasam, which belong to salt-carbohydrate fermented\nfish, were characterized as high in arginine, stearic, capric, and oleic acid, with ketones,\nlactones, and fatty acid derivative compounds dominating their flavor profiles. The flavor\nprofile of fish paste was characterized by high concentrations of aldehydes such as 3-\nmethylbutanal and hexanal, whereas that of fish sauce was characterized by large\nconcentrations of pyrazine and aromatic compounds. Based on the findings of the QDA,\nno significant difference was observed within the sensory variables of fish sauce and fish\npaste prepared from anchovy and silver rasbora, indicating that both fish are equally\nusable as raw materials. Whereas different saltiness was identified in both rusip and\nbekasam prepared from anchovy and rasbora. The results of PCA on QDA data separated\nfermented fish type 1 from the type 2. Fermented fish type 1 was more correlated with\numami and sweet taste, while type 2 was correlated with fishy, salty, sour, and astringent\ntaste. The result is useful as a basis for further product development and quality control.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"114 6","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Characterization of flavor-related compounds and sensory profiles of four\\nfermented fish products prepared from silver rasbora (Rasbora argyrotaenia)\\nand anchovy (Stolephorus sp.)\",\"authors\":\"S.H. Rachmawati, I. Widiastuti, S. Ridhowati, A. Umami, I. Vandiwinata, S.D. Lestari\",\"doi\":\"10.26656/fr.2017.8(s2).131\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Fermented fish products are grouped into salt and salt-carbohydrate types based on the\\nfermentation substrate. A series of biochemical reactions on the substrate affects the flavor\\ncharacteristics of the resulting products. This study compared the amino acids, fatty acids,\\nand volatile compound profiles of four fermented fish products: bekasam, rusip, fish paste,\\nand fish sauce made from silver rasbora and anchovy. The quantitative descriptive\\nanalysis (QDA) was carried out to determine the sensory profiles of those products. The\\nresults indicated that rusip and bekasam, which belong to salt-carbohydrate fermented\\nfish, were characterized as high in arginine, stearic, capric, and oleic acid, with ketones,\\nlactones, and fatty acid derivative compounds dominating their flavor profiles. The flavor\\nprofile of fish paste was characterized by high concentrations of aldehydes such as 3-\\nmethylbutanal and hexanal, whereas that of fish sauce was characterized by large\\nconcentrations of pyrazine and aromatic compounds. Based on the findings of the QDA,\\nno significant difference was observed within the sensory variables of fish sauce and fish\\npaste prepared from anchovy and silver rasbora, indicating that both fish are equally\\nusable as raw materials. Whereas different saltiness was identified in both rusip and\\nbekasam prepared from anchovy and rasbora. The results of PCA on QDA data separated\\nfermented fish type 1 from the type 2. Fermented fish type 1 was more correlated with\\numami and sweet taste, while type 2 was correlated with fishy, salty, sour, and astringent\\ntaste. The result is useful as a basis for further product development and quality control.\",\"PeriodicalId\":12410,\"journal\":{\"name\":\"Food Research\",\"volume\":\"114 6\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-04-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.26656/fr.2017.8(s2).131\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26656/fr.2017.8(s2).131","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Characterization of flavor-related compounds and sensory profiles of four
fermented fish products prepared from silver rasbora (Rasbora argyrotaenia)
and anchovy (Stolephorus sp.)
Fermented fish products are grouped into salt and salt-carbohydrate types based on the
fermentation substrate. A series of biochemical reactions on the substrate affects the flavor
characteristics of the resulting products. This study compared the amino acids, fatty acids,
and volatile compound profiles of four fermented fish products: bekasam, rusip, fish paste,
and fish sauce made from silver rasbora and anchovy. The quantitative descriptive
analysis (QDA) was carried out to determine the sensory profiles of those products. The
results indicated that rusip and bekasam, which belong to salt-carbohydrate fermented
fish, were characterized as high in arginine, stearic, capric, and oleic acid, with ketones,
lactones, and fatty acid derivative compounds dominating their flavor profiles. The flavor
profile of fish paste was characterized by high concentrations of aldehydes such as 3-
methylbutanal and hexanal, whereas that of fish sauce was characterized by large
concentrations of pyrazine and aromatic compounds. Based on the findings of the QDA,
no significant difference was observed within the sensory variables of fish sauce and fish
paste prepared from anchovy and silver rasbora, indicating that both fish are equally
usable as raw materials. Whereas different saltiness was identified in both rusip and
bekasam prepared from anchovy and rasbora. The results of PCA on QDA data separated
fermented fish type 1 from the type 2. Fermented fish type 1 was more correlated with
umami and sweet taste, while type 2 was correlated with fishy, salty, sour, and astringent
taste. The result is useful as a basis for further product development and quality control.