Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods

被引：65

作者：

Je, JY ^{[1
]}

Park, PJ ^{[1
]}

Jung, WK ^{[1
]}

Kim, SK ^{[1
]}

机构：

[1] Pukyong Natl Univ, Dept Chem, Pusan 608737, South Korea

来源：

FOOD CHEMISTRY | 2005年 / 91卷 / 01期

关键词：

oyster sauce; amino acids; fermentation; chemical composition;

D O I：

10.1016/j.foodchem.2004.05.061

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Fermented oyster sauce (FOS) was prepared with 25% NaCl (w/w) at 20 degreesC with different fermentation periods. Biochemical changes during the fermentation were investigated. Results revealed that, during fermentation, protein contents were increased whereas carbohydrate contents were decreased. Amino acid composition showed that the contents of aspartic acid, lysine, glutamic acid, glycine and alanine were higher than other amino acids. Free amino acid contents of FOS fluctuated during the fermentation period but most of the free amino acids increased. Particularly, the contents of taurine, glutamic acid, lysine, glycine and alanine were high, which may contribute to the taste and flavour of FOS. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：15 / 18

页数：4

共 14 条

[1]

THE OCCURRENCE AND GROWTH OF MICROORGANISMS DURING THE FERMENTATION OF FISH SAUSAGE [J].