1990 Volume 41 Issue 10 Pages 939-945
The formation and possible derivation of volatile acids in the production of fish sauce were investigated. Low molecular weight volatile acids, C2-C6, were detected in the study. An addition of amino acids in different mixtures with varied concentrations to fish mixtures used for the production of fish sauce did not increase the concentrations of volatile acids. When fish left at room temperature for a number of days without any addition of salt was added to fresh fish containing specific mixtures of amino acids, incubation for a specified time caused the concentrations of all the volatile acids present to rise to a high level, this increase possibly having been due to microbial action. Furthermore, an increase in the concentrations of acetic, isobutyric and isovaleric acids in the long-chain fatty acid-added samples was observed. This phenomenon suggests that certain volatile acids detected in this study might have been produced from the lipid fraction, and particularly the breakdown of long-chain fatty acids. With 48 hr of incubation after amino acids had been added to fish mixtures, no increase in the concentration of volatile acids was detected. It appears that under the experimental conditions in this study, no positive information could be derived for the role of amino acids in the production of volatile acids.
