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Foods
2023 Oct 29;1221:. doi: 10.3390/foods12213958.
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The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation.
Arango-Herrán M
,
Sánchez-García F
,
Palacios VM
,
Roldán AM
.
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The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation and development of its physicochemical properties after 20 days fermentation was studied. Two varieties of fish and sea urchin sauce were made with or without shell at 1:2:1 ratio (salt:fish:sea urchin) plus a control fish sauce at 1:3 ratio (salt:fish). All sauces were fermented at 40-50 °C for 20 days, where for the first 7 days the preparation remained in a static phase. During their fermentation, pH, salt concentration, aw, TVB-N, TMA, total nitrogen, formaldehyde nitrogen, amino nitrogen, and ammonium nitrogen, as well as aerobic mesophiles and lactic acid bacteria were monitored. The fermentation of the experimental sauces proved to follow an evolution rather similar to the control sauce. The whole and shelled sea urchins provided the necessary microbial and enzymatic load to trigger an adequate hydrolysis of the fish and the production of total nitrogen (16.0-17.6 g/L), formaldehyde nitrogen (15.1-16.0 g/L), and amino nitrogen (0.7-0.8 g/L) of the same order as the control sauce, despite the lower fish content. According to TMA (9.2-13.1 mg N/100 g), VBT (40.0-47.2 mg N/100 g) contents, and pH levels (5.41-5.46), no deviation of the fermentation process was observed under the experimental conditions (salt content, temperature, and agitation after the static phase). Quantitative descriptive analysis (QDA) sensory revealed that the use of sea urchin results in high quality products characterized by their aromas of crustaceans and mollusks. The present study investigates the potential use of shelled and even whole sea urchin as an ingredient for the preparation of high quality fish sauces.
Figure 1. Evolution of the pH level in the fish sauces during the fermentation process. (C: control; SUG: sea urchin gonads; SU: whole sea urchin). Asterisks indicate the significant difference between the control samples (C) and the samples with sea urchin addition (SUG or SU) at each of the sampling time points (p < 0.05).
Figure 2. Evolution of the salt content levels (%) in the fish sauces during the fermentation process. (C: control; SUG: sea urchin gonads; SU: whole sea urchin). Asterisks indicate the significant difference between the control samples (C) and the samples with sea urchin addition (SUG or SU) and the symbol ° indicate the significant differences between the sea urchin samples SUG vs. SU at each of the sampling time points (p < 0.05).
Figure 3. Evolution of aw in the fish sauces during the fermentation process. (C: control; SUG: sea urchin gonads; SU: whole sea urchin). Asterisks indicate the significant difference between the control samples (C) and the samples with sea urchin addition (SUG or SU) and the symbol ° indicates the significant differences between the sea urchin samples SUG vs. SU at each of the sampling time points (p < 0.05).
Figure 4. Evolution of the TVB-N (a) and TMA (b) contents in the fish sauces during their fermentation process. (C: control; SUG: sea urchin gonads; SU: whole sea urchin). Asterisks indicate the significant difference between the control samples (C) and the samples with sea urchin addition (SUG or SU) and the symbol ° indicates the significant differences between the sea urchin samples SUG vs. SU at each of the sampling time points (p < 0.05).
Figure 5. Evolution of the protease activity of the fish sauces during the fermentation process. (C: control; SUG: sea urchin gonads; SU: whole sea urchin). Asterisks indicate the significant difference between the control samples (C) and the samples with sea urchin addition (SUG or SU) and the symbol ° indicates the significant differences between the sea urchin samples SUG vs. SU at each of the sampling time points (p < 0.05).
Figure 6. Evolution of the total nitrogen (a), formaldehyde nitrogen (b), amino nitrogen (c), and ammonia nitrogen (d) contents in the fish sauces during the fermentation process expressed as g/L (C: control; SUG: sea urchin gonads; SU: whole sea urchin). Asterisks indicate the significant difference between the control samples (C) and the samples with sea urchin addition (SUG or SU) and the symbol ° indicates the significant differences between the sea urchin samples SUG vs. SU at each of the sampling time points (p < 0.05).
Figure 7. Evolution of the total viable count (log CFU/mL) of aerobic mesophilic (a) and LAB (b) in the fish sauces during their fermentation process. (C: control; SUG: sea urchin gonads; SU: whole sea urchin). Asterisks indicate the significant difference between the control samples (C) and the samples with sea urchin addition (SUG or SU) at each of the sampling time points (p < 0.05).
Figure 8. Sensorial characteristics of the three fish sauces base on the QDA (C: control; SUG: sea urchin gonads; SU: whole sea urchin). The intensity of each attribute was measured on a lineal, nonstructured scale from 0 (sensation not perceived) to 5 (maximum sensation).
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