Browsing by Author "Asbjørn Gildberg"

Filter results by typing the first few letters
Now showing 1 - 2 of 2
  • No Thumbnail Available
    PublicationMetadata only
    Chemical and organoleptic comparison of fish sauce made from cold water species and typical thai fish sauce
    (2007-10-16) Asbjørn Gildberg; Jetsada Wichaphon; Sittiwat Lertsiri; Apinya Assavanig; Nils K. Sørensen; Chaufah Thongthai; Fiskeriforskning; Mahidol University; UiT Norges Arktiske Universitet
    Organoleptic and chemical properties of fish sauce made experimentally from the four cold water fish species-Arctic capelin, Atlantic herring, Atlantic cod and blue whiting-were compared with three first grade commercial fish sauces made from tropical anchovies. Although the flavor of the fish sauces made from cold water species were judged as inferior to the flavor of the tropical fish sauces, the blue whiting and Atlantic herring sauces obtained fair ranking. Chemical analyses revealed that sugar had been added in all the three commercial sauces. Although sugar is added during blending just before bottling, flavor enhancing chemical reactions, between amino groups and reducing sugars, probably occur during storage of the final product. Accordingly, this procedure should be adapted also in preparation of fish sauce from cold water species. doi:10.1300/J030v16n03_04 © Copyright (c) by The Haworth Press, Inc. All rights reserved.
  • No Thumbnail Available
    PublicationMetadata only
    The effect of reduced salt content and addition of halophilic lactic acid bacteria on quality and composition of fish sauce made from sprat
    (2001-06-13) Asbjørn Gildberg; Chaufah Thongthai; Fiskeriforskning; Mahidol University
    Six fish sauce samples, three of each containing about 23 and 20% (w/w) salt, were made from sprat (Sprattus sprattus) caught in the North Sea. The effects of different salt concentrations and addition of a halophilic lactic acid bacteria (Tetragenococcus halophilus) on autolysis, chemical composition and organoleptic quality were studied. Both autolytic and microbial activity were highest at the lowest salt concentration, and the low salt samples also had the highest weight per weight protein/salt-ratio (0.5). Apparently, some lactic acid production occured in the low salt sample where both T. halophilus and 1% glucose were added, but it is uncertain whether this acid production contributed significantly to the preservation. Organoleptic evaluation of the sauce samples after 9 months storage showed that several fish sauce samples had an acceptable quality, but all the experimental samples were rated as significantly inferior to first grade commercial Thai fish sauce (Nam pla). To improve tissue solubilization and flavor development, it may be necessary to add some hydrolytic enzymes and a mixture of halophilic bacteria isolated from good quality fish sauce.