Amino Acid Profile and Volatile Compounds of Several Commercial Fish Sauces in Viet Nam

Received: 30-07-2013

Accepted: 29-10-2013

DOI:

Views

2

Downloads

0

Issue: Vol. 11 No. 7 (2013)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Duy, N., & Tuan, N. (2024). Amino Acid Profile and Volatile Compounds of Several Commercial Fish Sauces in Viet Nam. Vietnam Journal of Agricultural Sciences, 11(7), 1030–1036. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1660

Amino Acid Profile and Volatile Compounds of Several Commercial Fish Sauces in Viet Nam

Nguyen Xuan Duy (*) 1 , Nguyen Anh Tuan 2

  • 1 Khoa Công nghệ Thực phẩm, Đại học Nha Trang
  • 2 Khoa Công nghệ Thực phẩm, Trường Đại học Nha Trang

    • Keywords

    Amino acids, commercial fish sauce, fish sauce, volatile compounds

    Abstract


    Profile of amino acid and volatile compounds of four commercial fish sauces in Viet Nam were investigated. Four fish sauces included Nha Trang (NTFS), 584 (584FS), Khai Hoan (KHFS) and Chinsu (CSFS). Results showed that all of fish sauces contained essential amino acids with a range from 1.14 to 3.69 mg/g. Based on essential amino acid contents, four fish sauces can be ranked in the following descending order: 584FS > NTFS > KHFS > CSFS. A total of 56 volatile compounds were detected in four fish sauces investigated and their amount in CSFS, 584FS, KHFS and NTFS was 22, 22, 19 and 16, respectively. Generally, amino acid content and amino acid profile as well as volatile compounds in these fish sauces are very complicated and they vary depending on fish sauce type.

    References

    Agency for Toxic Substances and Disease Registry (ATSDR). Toxicological Profile for Carbon disulfide (Update). Public Health Service, U.S. Department of Health and Human Services, Atlanta (1996). Cited 31/07/2013.

    FAO/WHO (1973). WHO Tech. Rep. Ser. No. 522, 118 (1973).

    Park, J. N, Fukumoto, Y., Fujita, E., Tanaka, T., Washio, T., Otsuka, S., Shimizu, T., Watanabe, K., Abe, H. (2001). Chemical composition of fish sauce produced in Southeast and East Asian countries. J. Food. Comp. Anal., 14:113–25.

    Park, J. N., Watanabe, T., Endoh, K. I, Watanabe, K., Abe, H. (2002). Taste active components in a Vietnamese fish sauce. Fisheries Sci., 68: 913–20.

    U.S. Department of Health and Human Services. Hazardous Substances Data Bank (HSDB, online database). National Toxicology Information Program, National Library of Medicine, Bethesda, MD (1993). Cited 31/07/2013.

    Yongsawatdigul, J., Rodtong, S. and Raksakulthai, N. (2007). Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures. Journal of Food Science, 72 (9): 382-390.

    EZ:faast - USER’s MANUAL-Phenomenex. https://phenomenex.blob.core.windows.net/documents/3eaba18b-9083-4760-bbe5-a511c0d9df21.pdf. Cited 31/07/2013.