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Characterization of biochemical, fun...

Tungkawachara, Somjintana.

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Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce./
Author:	Tungkawachara, Somjintana.
Description:	148 p.
Notes:	Source: Dissertation Abstracts International, Volume: 64-12, Section: B, page: 5858.
Contained By:	Dissertation Abstracts International64-12B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3116164

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce.
Tungkawachara, Somjintana.

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce. - 148 p.

Source: Dissertation Abstracts International, Volume: 64-12, Section: B, page: 5858.

Thesis (Ph.D.)--Oregon State University, 2004.

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).Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce.
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245 1 0 $a Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce.
300 $a 148 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-12, Section: B, page: 5858.
500 $a Adviser: Jae W. Park.
502 $a Thesis (Ph.D.)--Oregon State University, 2004.
520 $a 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).
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