Gawborisut Somsamorn, Ketkaew Chavis, Buasook Thongsa
Fish Processing Laboratory, Faculty of Agriculture, Khon Kaen University, 123 Mittraphap Rd., Khon Kaen 40002, Thailand.
International College, Khon Kaen University, 123 Mittraphap Rd., Khon Kaen 40002, Thailand.
Foods. 2024 Mar 14;13(6):882. doi: 10.3390/foods13060882.
Fermented fish bone residue (FFBR) is an underused by-product of the industrial-scale production of fermented fish sauce. Subjecting FFBR to proper alkaline treatment can transform FFBR into biocalcium, which can be added to fish emulsion sausage (FES) to increase its calcium content. This study comprised two experiments. First, we aimed to find the most suitable alkaline treatment conditions for preparing biocalcium from FFBR. Alkaline treatments combining three sodium hydroxide (NaOH) concentrations (0%, 3%, and 6%) and three soaking times (0, 1, and 2 h) were tested. Quality parameters of alkaline-treated biocalcium (crude protein, crude fat, ash content, calcium, phosphorus, crude fiber, salt content, CIE color values, morphology of biocalcium particles, and the intensity of the fermented fish smell) were assessed. Second, we fortified FES with the properly treated biocalcium (0, 12, 24, or 36 g) and evaluated the sausage's calcium, phosphorus, crude fiber, salt content, pH, CIE color values, texture profile analysis (TPA), emulsion stability, and sensory criteria. It was found that treatment with 3% or 6% NaOH produced better crude protein, ash content, calcium, and CIE color value results than no alkaline treatment. These two NaOH concentrations effectively lowered the salt content and the intensity of the fermented fish smell. However, 3% and 6% NaOH produced similar results. A soaking time of 1 h or 2 h produced better results than no soaking in terms of crude protein, crude fat, ash content, calcium, phosphorus, CIE color values, and the intensity of fermented fish smell. However, 1 h and 2 h produced similar results. It is concluded that 3% NaOH and soaking for 1 h would be the most suitable alkaline treatment to prepare biocalcium from FFBR. Fortifying FES with biocalcium from FFBR increased the calcium and phosphorus contents but slightly reduced TPA. The other FES quality parameters were unaffected by biocalcium fortification.
发酵鱼骨残渣（FFBR）是发酵鱼露工业化生产中未得到充分利用的副产品。对FFBR进行适当的碱处理可将其转化为生物钙，生物钙可添加到鱼糜香肠（FES）中以增加其钙含量。本研究包括两个实验。首先，我们旨在找到从FFBR制备生物钙的最合适碱处理条件。测试了三种氢氧化钠（NaOH）浓度（0%、3%和6%）与三种浸泡时间（0、1和2小时）相结合的碱处理。评估了碱处理生物钙的质量参数（粗蛋白、粗脂肪、灰分、钙、磷、粗纤维、盐含量、CIE颜色值、生物钙颗粒形态以及发酵鱼腥味强度）。其次，我们用经过适当处理的生物钙（0、12、24或36克）强化FES，并评估香肠的钙、磷、粗纤维、盐含量、pH值、CIE颜色值、质地剖面分析（TPA）、乳化稳定性和感官标准。结果发现，与不进行碱处理相比，用3%或6%的NaOH处理产生了更好的粗蛋白、灰分、钙和CIE颜色值结果。这两种NaOH浓度有效地降低了盐含量和发酵鱼腥味强度。然而，3%和6%的NaOH产生了相似的结果。就粗蛋白、粗脂肪、灰分、钙、磷、CIE颜色值和发酵鱼腥味强度而言，浸泡1小时或2小时比不浸泡产生了更好的结果。然而，1小时和2小时产生了相似的结果。得出的结论是，3%的NaOH和浸泡1小时是从FFBR制备生物钙的最合适碱处理方法。用FFBR中的生物钙强化FES增加了钙和磷的含量，但略微降低了TPA。其他FES质量参数不受生物钙强化的影响。
