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Amino acid changes in fermented oyster ( Crassostrea gigas) sauce with different fermentation periods

Fermented oyster sauce (FOS) was prepared with 25% NaCl (w/w) at 20 °C with different fermentation periods. Biochemical changes during the fermentation were investigated. Results revealed that, during fermentation, protein contents were increased whereas carbohydrate contents were decreased. Amino a...

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Published in:	Food chemistry 2005-06, Vol.91 (1), p.15-18
Main Authors:	Je, Jae-Young, Park, Pyo-Jam, Jung, Won-Kyo, Kim, Se-Kwon
Format:	Article
Language:	English
Subjects:	amino acid composition Amino acids Biological and medical sciences carbohydrate content Chemical composition Crassostrea gigas duration Fermentation fermented foods fermented oyster sauce Fish and seafood industries flavor Food industries food quality free amino acids Fundamental and applied biological sciences. Psychology Oyster sauce oysters protein content sauces seafoods
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creator	Je, Jae-Young Park, Pyo-Jam Jung, Won-Kyo Kim, Se-Kwon
description	Fermented oyster sauce (FOS) was prepared with 25% NaCl (w/w) at 20 °C with different fermentation periods. Biochemical changes during the fermentation were investigated. Results revealed that, during fermentation, protein contents were increased whereas carbohydrate contents were decreased. Amino acid composition showed that the contents of aspartic acid, lysine, glutamic acid, glycine and alanine were higher than other amino acids. Free amino acid contents of FOS fluctuated during the fermentation period but most of the free amino acids increased. Particularly, the contents of taurine, glutamic acid, lysine, glycine and alanine were high, which may contribute to the taste and flavour of FOS.
doi_str_mv	10.1016/j.foodchem.2004.05.061
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Biochemical changes during the fermentation were investigated. Results revealed that, during fermentation, protein contents were increased whereas carbohydrate contents were decreased. Amino acid composition showed that the contents of aspartic acid, lysine, glutamic acid, glycine and alanine were higher than other amino acids. Free amino acid contents of FOS fluctuated during the fermentation period but most of the free amino acids increased. 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source	Elsevier:Jisc Collections:Elsevier Read and Publish Agreement 2022-2024:Freedom Collection (Reading list)
subjects	amino acid composition Amino acids Biological and medical sciences carbohydrate content Chemical composition Crassostrea gigas duration Fermentation fermented foods fermented oyster sauce Fish and seafood industries flavor Food industries food quality free amino acids Fundamental and applied biological sciences. Psychology Oyster sauce oysters protein content sauces seafoods
title	Amino acid changes in fermented oyster ( Crassostrea gigas) sauce with different fermentation periods
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