@article{oai:ir.kagoshima-u.ac.jp:00004784,
 author = {OOSHIRO, Zentaro and TAING, Ok and UNE, Hiroshi and HAYASHI, Seiichi and ITAKURA, Takao},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {Sardine, mackerel, and ami were used for fish sauce making by adding commercial enzymes
of papain, bromelain and trypsin. Fermentation temperature was varied as room temperature,
37°C or 50°C. Initial pH was adjusted to 4.5, 6.5 or unadjusted (5.2). Addition of salt was
carried out either by adding total amount of salt (25% based on fish weight) or by adding part
of salt (5% or 15%) on first day and adding the remaining after 24 h keeping at 37°C or 50°C.
Minced samples were prepared by using hand-mincer. Weight of papain was varied as 0.2, 0.3
or 0.5% based on fish weight. Fermentation was proceeded to 340-350 days.
Total soluble nitrogen, amino-type nitrogen, volatile base nitrogen, total volatile acid and
individual volatile organic acids were determined at occasions during fermentation period.
Papain was satisfactory for proteolysis of unminced sardines under the processing conditions of
fermentation temperature of 37°C, natural initial pH, 25% salt based on fish weight, added in
once together with enzyme, and enzyme weight of 0.3% based on fish weight. The taste and
colour of papain-added sample was satisfactory. The aroma did not appear in both control
samples without added enzyme and enzyme-added samples. Aroma was detected in matured
control sample while it was not detected in matured enzyme-added sample.},
 pages = {383--394},
 title = {Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce},
 volume = {30},
 year = {}
}