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- W2020452837 abstract "The effect of addition of trypsin and chymotrypsin (0.3%, w/w) at various proportions (100:0, 50:50, and -0:100) was investigated to accelerate fish sauce fermentation using herring as raw material. Results showed that supplementations with trypsin and chymotrypsin significantly increased protein hydrolysis (P<0.05). Fish sauce prepared form herring with enzyme supplementation contained significantly more total nitrogen, soluble protein, free amino acid content and total amino acid content compared to fish sauce with no added enzyme (P<0.05). Supplementation with tryspin and/or chrymotrypsin mixture *ratios 50:50 and 0:100) enzyme produced the most favorable results in term of protein hydrolysis, while there was no difference among enzyme treated sauce in term of free amino acid composition. With the exception of the amino acid profile, and microbiological composition compared to Nampla, a first grade commercially produced Thai fish sauce. Sensory analysis of products for color, flavor and aroma indicated that panelist preferred the lighter colored fish sauce prepared with enzyme supplementation compared to the darker colored commercially produced Nampla. However, There was no significant preference (p<0.05) for aroma and flavor of the enzyme supplemented sauce or Nampla. The results of this stuffy indicate that an acceptable fish sauce product can be produced form herring and the addition of enzymes has the potential to reduce the fermentation time to --2 months without compromising product quality." @default.
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- W2020452837 title "Production of Fish Sauce and Acceleration of Sauce Fermentation Using Proteolytic Enzymes" @default.
- W2020452837 doi "https://doi.org/10.1300/j030v02n03_05" @default.
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