Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine

Journal of Bioscience and Bioengineering

Volumn 112, Issue 3, 2011, Pages 256-258

  Ohmori, Taketo ^a   Mutaguchi, Yuta ^a   Yoshikawa, Shuji ^b   Doi, Katsumi ^a   Ohshima, Toshihisa ^a  

^a KYUSHU UNIVERSITY   (Japan)

^b Hokkaido Food Processing Research Center   (Japan)

Author keywords

Fermented food; Fish sauce; Hydrophobic amino acids; Lees; Ultra performance liquid chromatography

Indexed keywords

FERMENTED FOODS; FISH SAUCE; HYDROPHOBIC AMINO ACIDS; LEES; ULTRAPERFORMANCE LIQUID CHROMATOGRAPHY;

LIQUID CHROMATOGRAPHY;

AMINO ACIDS;

PHENYLALANINE; TYROSINE;

ARTICLE; FERMENTATION TECHNIQUE; NONHUMAN; ONCORHYNCHUS KETA; PRECIPITATION; PROTEIN ANALYSIS; SALMON; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

ANIMALS; FISH PRODUCTS; PHENYLALANINE; SALMO SALAR; SALMON; TYROSINE;

EID: 80052265970     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2011.05.009     Document Type: Article

References (8)

1. McIver R., Brooks R., Reineccius G. Flavor of fermented fish sauce. J. Agric. Food Chem. 1982, 30:1017-1020.
2. Curtis R.I. Umami and the foods of classical antiquity. Am. J. Clin. Nutr. 2009, 90:712s-718s.
3. Park J.N., Ishida K., Watanabe T., Endoh K., Watanabe K., Murakami M., Abe H. Taste effects of oligopeptides in a Vietnamese fish sauce. Fish Sci. 2002, 68:921-928.
4. Taria W., Funatsu Y., Satomi M., Takano T., Abe H. Chenges in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products. Fish. Sci. 2007, 73:913-923.
5. Yongsawatdigul J., Rodtong S., Raksakulthai N. Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures. J. Food Sci. 2007, 72:M382-M390.
6. Yoshikawa S., Kurihara H., Kawai Y., Yamazaki K., Tanaka A., Nishikiori T., Ohta T. Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta). J. Agric. Food Chem. 2010, 58:6410-6417.
7. Aswad D.W. Determination of d- and l-aspartate in amino acid mixtures by high-performance liquid chromatography after derivatization with a chiral adduct of o-phthaldialdehyde. Anal. Biochem. 1984, 137:405-409.
8. The Merck index 1996, Merck Research Laboratories Division of Merck & Co., Whitehouse Station, NJ, USA. 12th ed. S. Budavari (Ed.).