Color Control of Fish Sauce during Fermentation and Storage

鱼露发酵和储存过程中颜色的控制

• 批准号: 06453196
• 负责人: MATOBA Teruyoshi
• 金额: $ 3.26万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (B)
• 财政年份: 1994
• 资助国家: 日本
• 起止时间: 1994 至 1995
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-06453196/
• 关键词: Color; Fish sauce; Amino-carbonyl reaction; Polyphenol oxidase; Sugar; Amino acid; Seasonings; 褐色化; 醤油; 褐変化; ポリフェノール; 還元糖; アミノ化合物

In order to control color of fish sauce, change in a color of various moromi mashes (of fish sauce and soy sauce) during fermentation process was investigated. Compounds affecting to their coloration and its mechanism were also evaluated. Brown color intensity of the mashes of fish sauce was higher than that of soy sauce. The polyphenol oxidase activity and the content of polyphenols in soy sauce were higher than those in fish sauce. This result suggests that brown coloration of fish sauce during its fermentation and storage is little due to the enzymatic reaction by polyphenol oxidase. Accordingly, non-enzymatic browning reaction (amino-carbonyl reaction) of fish sauce was investigated using a model system of various sugers and amino acids. The browning reaction in glucose-histidine system was stimulated in the presence of oxygen, but the reaction in the system of other amino acids was not affected. Of various metal ions, Fe^<2+> stimulated the browning reaction and its stimulation was extensive in the presence of oxygen. Furthermore, the reaction between and specific amino acids produced unique colors different from brown (blue, yellow, light pink).These results offer a usefull infromation for color control of fish sauce during its fermentation and storage.

为了控制鱼酱的颜色，研究了在发酵过程中改变各种羊膜泥（鱼酱和酱油）的颜色。还评估了影响其颜色及其机制的化合物。鱼酱泥的棕色强度高于酱油。多酚氧化酶活性和酱油中多酚的含量高于鱼酱。该结果表明，鱼酱在发酵和储存过程中的棕色颜色几乎没有多酚氧化酶的酶促反应。因此，使用各种Sugers和氨基酸的模型系统研究了鱼酱的非酶褐变反应（氨基 - 羰基反应）。在存在氧气的情况下刺激了葡萄糖 - 抗苷酸系统中的褐变反应，但其他氨基酸系统中的反应不影响。在各种金属离子的情况下，Fe^<2+>刺激了褐变反应，其刺激在存在氧气的情况下广泛。此外，与棕色（蓝色，黄色，浅粉红色）不同的氨基酸之间的反应和特定氨基酸产生的独特颜色。这些结果为鱼酱在发酵和储存过程中的颜色控制提供了有用的不足。

项目成果

針ケ谷日出子: "魚醤油の褐変化機構" 日本家政学会第46回大会研究発表要旨集. 170-170 (1994)

Hideko Harigaya：“鱼酱油的褐变机理”第46届日本家政学会会议摘要170-170（1994）。