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Isolation of Flavor Constituents and Organoleptic Acceptance of a Dietary Sodium-Potassium Fish Sauce

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Isolation of Flavor Constituents and Organoleptic Acceptance of a Dietary Sodium-Potassium Fish Sauce Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1975 Isolation of Flavor Constituents and Organoleptic Acceptance of a Dietary Sodium-Potassium Fish Sauce. Suphsorn Chayovan Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Chayovan, Suphsorn, "Isolation of Flavor Constituents and Organoleptic Acceptance of a Dietary Sodium-Potassium Fish Sauce." (1975). LSU Historical Dissertations and Theses. 2866. https://digitalcommons.lsu.edu/gradschool_disstheses/2866 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. INFORMATION TO USERS This malarial was producad from a microfilm copy of tha original document. While the most advanced technological means to photograph and reproduce this document have been used, the quality it heavily dependent upon the quality of the original submitted. The following explanation of techniques is provided to help you understand markings or patterns which may appear on this reproduction. 1. The sipt or "target" for pages apparently lacking from tha document photographed is "Missing Paga(s)". I f it was possible to obtain the missing page(s) or section, they are spliced into the film along with adjacent pages. This may have necessitated cutting thru an image and duplicating adjacent pages to insure you complete continuity. 2. When an image on the film is obliterated with a large round black mark, it is an indication that the photographer suspected that the copy may have moved during exposure and thus cause a blurred image. You w ill find a good image of the pegs in the adjacent frame. 3. When e map, drawing or chart, etc., was part of the material being photographed the photographer followed a definite method in "sectioning" the material. It is customary to begin photoing at tha upper left hand corner of a large sheet and to continue photoing from left to right in equal sections with a small overlap. If necessary, sectioning is continued again — beginning below the first row end continuing on until complete. 4. The majority of users indicate that the textual content is of greatest value, however, a somewhat higher quality reproduction could be made from "photographs" if essential to the understanding of the dissertation. Silver prints of "photographs" may be ordered at additional charge by writing the Order Department, giving the catalog number, title, author and specific pages you wish reproduced. 6. PLEASE NOTE: Some pages may have indistinct print. Filmed as received. Xerox Unhrmlty Microfilms MO North Zoob Rood Ann Arbor, Michigan 4S10S 76-12,911 CHAYUVAN, Suphsom, 1939- ISOLATION OF FLAVOR OCNSTITUENTS AND ORGANOLEPTIC ACCEPTANCE OF A DIETARY SODILM-FOTASSIIM FISH SAUCE. The Louisiana State University and Agricultural and Mechanical College, Ph.D., 1975 Food Technology Xerox University Microfilms f Ann Arbor, Michigan 4610ft THIS DISSERTATION HAS BEEN MICROFILMED EXACTLY AS RECEIVED. ISOLATION OF FLAVOR CONSTITUENTS AND ORGANOLEPTIC ACCEPTANCE OF A DIETARY SODIUM-POTASSIUM FISH SAUCE A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Food Science by Suphsom Chayovan B.Sc,(Agr.)» Kasetsart University, 196^ M.S., Brigham Young University, 1973 December, 1975 ACKNOWLEDGEMENTS The author is indebted to and express his sincere thanks to his major professor, Dr. M, R, Ramachandra Rao, for his guidance, valuable advice and encouragement throughout the period of this study. He express his appreciation to Dr. Arthur F. Novak, Dr. William H. James, Dr. Robert M. Grodner, Dr. Joseph A. Liuzzo, and Dr. James H. Gholson for serving as members of his advisory committee. He also wishes to thank Dr. Keneth L. Koonce of the Department of Experimental Statistics for his helpful suggestions on the statistical approach. This work is a result of research sponsored in part by The Louisiana State University's Sea Grant Program. The Louisiana State University's Sea Grant Program is a part of the National Sea Grant Program, which is maintained by the National Oceanic and Atmospheric Administration of the U.S. Department of Commerce. ii TABLE OF CONTENTS Page ACKNOWIEDGEMENTS.................................... ii LIST OF T A B L E S ...................................... v LIST OF F I G U R E S .................................... viii ABSTRACT .......................................... x INTRODUCTION........................................ 1 REVIEW OF LITERATURE................................ 5 Toxicity and Protective Effect of Sodium and Potassium Salts in Human Diet .......... 5 Fermentation of Fish S a u c e ................. 10 Proteolytic and Microbial Enzymes in Fish Fermentation ................... 12 Salt and Salting in Fish Fermentation . 19 Ripening of Salted Fish and Chemical Composition of Fish S a u c e ............. 25 MATERIALS AND M E T H O D S ............................. 35 Sample Collection and Preparation of Fish Sauce 35 Chemical Analysis ....................... 38 Determination of Total Nitrogen, Ammonia Nitrogen, pH and Salt C o n t e n t ........ 38 Determination of Flavor Components .... 39 Extraction of Volatile and Nonvolatile Fatty Acids, Carbonyl Compounds and A m i n e s ............................... ^0 Isolation, Identification and Quantitative Measurement of Volatile and Nonvolatile Fatty Acids, Carbonyl Compounds and Amines . ....................... ^5 Determination of Amino Acids ....... 5^ Organoleptic Evaluation ................... 59 RESULTS AND DISCUSSION ............................. 61 SUMMARY AND CONCLUSIONS ..................... 118 BIBLIOGRAPHY ........................................ 122 APPENDIX............................................ 132 VITA ................................................ 137 iv LIST OF TABLES Table Page I. Total Bacterial Counts in Fish Sauce .... 15 II. Average Analysis of Solar Salt Used in Eastern C a n a d a ....................... 21 III. Protein Content of Liquid Portion of Anchovy Bagoong Processed with Salt of Different Purity and Stored in 1-Gallon Glass J a r s .............. 23 IV, Chemical Composition of Fish Sauce from Southeast A s i a ........................... 28 V. Proximate Composition of Various Types of Fish Used in Fish Sauce Manufacture . 29 VI. Amino Acid Content of Fish Sauce ........... 31 VII. Fatty Acid Composition of F i s h ............. 33 VIII. Formulation of Fish S a u c e ................. 37 IX. Operation Conditions for Gas Chromatographic Analysis of Volatile Fatty Acids ........ 48 X. Operation Conditions for Gas Chromatographic Analysis of Nonvolatile Fatty Acids . 53 XI. Operation Conditions for Gas Chromatographic Analysis of Carbonyls ................... 55 XII. Operation Conditions for Gas Chromatographic Analysis of Amines ....................... 56 XIII. Operation Conditions of Amino Acid Analyzer. 58 XIV. Analysis of Variance on Acceptability of Flavor, Color, and Overall Quality of Fish Sauce Made by Replacing Various Levels of NaCl with K C 1 ........................... 63 v Treatment Means from Analysis of Variance on the Acceptability of Flavor, Color, and Overall Quality of Fish Sauce (Trout and Flounder) with Various KCliNaCl Ratios ........................... 65 Taste Panel Treatment Combination Means for Flavor, Color, and Overall Quality of Fish Sauce of KCliNaCl Mixtures at Two Levels of Salts Concentrations .......... 67 The Effect of Fermentation Periods on the Chemical Composition of Flounder with Low Salt Concentration ....................... 70 The Effect of Fermentation Periods on the Chemical Composition of Flounder with High Salt Concentration ............ 71 The Effect of Fermentation Periods on the Chemical Composition of Trout with Low Salt Concentration ....................... 72 The Effect of Fermentation Periods on the Chemical Composition of Trout with High Salt Concentration . ................... 73 Volatile Fatty Acids of 6-Month Fish Sauce Made from Flounder ....................... 81 Volatile Fatty Acids of 9-Month Fish Sauce Made from Flounder ....................... 82 Volatile Fatty Acids of 6-Month Fish Sauce Made from Trout ............ .. 83 Volatile Fatty Acids of 9-Month Fish Sauce Made from Trout ..................... 84 Non-Volatile Fatty Acids of 6-Month Fish Sauce Made from Flounder ................. 91 Non-Volatile Fatty Acids of 9-Month Fish Sauce Made from Flounder ................. 92 Non-Volatile Fatty Acids of 6-Month Fish Sauce Made from Trout ..................... 93 Non-Volatile Fatty Acids of 9-Month Fish Sauce Made from Trout ..................... 94 vi XXIX. Carbonyl Compounds of 6-Month Pish Sauce Made from Flounder....................... 100 XXX. Carbonyl Compounds of 9-Month Fish Sauce Made from Flounder ...................... 101 XXXI, Carbonyl Compounds of 6-Month Fish Sauce Made from T r o u t ........................ 102 XXXII, Carbonyl Compounds of 9-Month Fish Sauce Made from T r o u t ........................ 103 XXXIII, Amines of Flounder and Trout Fish Sauce Fermented for 6 Months ................... 106 XXXIV, Amino Acids of 6-Month Fish Sauce Made
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