Fermented fish products-fish sauce - thanut-swu.com fish products-fish sauce ... senior project...
Transcript of Fermented fish products-fish sauce - thanut-swu.com fish products-fish sauce ... senior project...
Fermented fish products-fish sauce• Fish sauce is very popular as a condiment around
Southeast Asia regieon
• also known as ngapi (Burma), nouc-man (cambodia and vietnam), nam-pla (Laos and Thailand), ketjap-ikan (indonesia)
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• Mixing salt with fish (anchovies) at 1:3 ratio
• This creates environment that is suitable for starter culture (from salt and environment)
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Alcoholic beverage• Wine• Beer• Sake• Sato
Converting sugar to alcoholHowever, if the starting raw material is starch, steps for converting starch to sugar are required.
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Sato (Thai rice wine)• rice wine = 2 processes (koji preparation and
alcoholic fermentation)
• These two processes can occur simultaneously.
• koji production: enzyme production using Aspergillus sp. / Rhizopus / Mucor (amylase, protease, lipase)
• 5-7 days at 30๐ C
• Continue mixing the bed (aeration and heat reduction)
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สาโท
• Then mix koji with cooked rice and water (to extract enzymes) and yeast
• This is called alcoholic fermentation
• Amylases in koji convert starch to fermentable sugar and fermentable sugar is then converted to alcohol
• take 7-21 days depending on temperature
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Thanut Amatayakul*
BySitthipong Chotpattarasumon, Sutchai Ruenchit, Pitiporn Ritthiruangdej and
at The 3rd International Conference on Fermentation Technology for
Value Added Agricultural Products Kosa Hotel, Khon Kaen, Thailand
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Experimental planWaxy rice
Size reduction using a food processor
Size classification using sieves No. 7, 8, 10, 12
Koji preparation Aspergillus niger TISTR 3257
for 7 days at 30oC
Measurement - Crude amylase activity - TSS - percentage of starch digestion
Alcoholic fermentationSaccharomyces cerevisiae SC90
for 7 days at 30oC
Measurement - Yeast growth - Alcohol content - 8 volatile compounds - percentage of starch digestion
Sato production
1.7-2.0 mm.
2.0-2.3 mm.
1.4-1.7 mm.
Full kernel (control)
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Figure 1. Crude amylase activity and total soluble solid of koji made from waxy rice reduced to size 1.4-1.7, 1.7-2.0, 2.0-2.3 mm and full kernel. Bars show the same letter (a, b, c or A, B) did not show significantly different (p < 0.05)
One unit of crude amylase activity was defined as the amount of reducing sugar produced per reaction time
Crude amylase activity and total soluble solid of koji
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Solid State Fermentation
Udo Ho¨ lker and Ju¨ rgen Lenz (2005) Solid-state fermentation — are there any biotechnological advantages?. Current Opinion in Microbiology, 8: 301-306
Limitation•Oxygen transfer•Heat transfer•Moisture content
LimitingEnzyme production-amylase and protease
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Volatile compounds
Concentration (mg/l)Odor
threshold (mg/L)
Odor descriptionFull kernel
2.0-2.3 mm
1.7-2.0 mm
1.4-1.7 mm
Ethyl butyrate
18.00b 54.75a 12.62b 14.54b 0.4 Strawbery, apple, banana
Ethyl decanoate
7.10b 60.19a 9.41b 6.83b 0.5 Fruity, wine
Diethyl succinate
1.25b 6.54a 1.56b 1.62b 1.8 Fruity
Phenethyl acetate
1.05b 2.98a 2.78a 1.82a,b 0.25 Fruity, green apple, banana
3-methyl-1-butanol
146.25b
235.01a
180.95b
156.20b
60 Solvent
Pentanol 5.30a 4.04b 0.70c 0.95c 0.1 Phenolic, medicinal
2-methyl-1-propanol
49.35b 86.90a 55.03b 61.05b 75 Alcohol, nail polish
Phenethyl alcohol
39.05c 61.46a 67.09a 53.40b 200 Rose, honey
Table 3 Volatile compounds in Sato made using waxy rice reduced to size 1.4-1.7 mm, 1.7-2.0 mm, 2.0-2.3 mm and full kernel
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Fatty acid ethyl and acetate esters formation
• Fatty acid ethyl esters: Condensation of acyl-CoA and higher alcohols
• Acetate esters: Condensation of Acetyl-CoA and higher alcohols
Verstrepen et al. (2003) Journal of bioscience and bioengineering, 96(2): 110-118
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• Use of mould originate from China• famous place: Kyoto, Kobe• Steaming sterile rice and make starch and
protein more easier for enzyme from koji to digest
• Koji (Aspergillus oryzae) = Malt• Liquefaction and saccharification• Sake mashing : Moromi (parallel
fermentation)• slowly add rice to moromi helps yeast
survival and increase ethanol to 20%3/14/2017 100
Classification
• Sparkling wine (contain CO2) – champagne
• Fortified wine (added alc.): 14-24% alc.
• Red or white 9-14% alc.
• Sweet wine: reducing sugar 10 - 100 g/l
• Dry wine: reducing sugar < 10 g/l
• Called by variety of grapes
• Table wine (Natural wine)
Vinification
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Example grape varietiesRed
• Carbernet Sauvignon
• Shiraz
• Durif
• Merlot
• Pinot Noir
• Grenache
• …
White
• Chardonnay
• Chennin Blanc
• Riesling
• Sauvignon Blanc
• Semillion
• …
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Grapes
Crushed and stemmed
Press
Juice
Fermentation
Maturation
Fining and filtration
Bottling
Saccharomyces cerevisiae
SO2
Wine vinification
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Total Soluble Solids
• Use as an indicator for maturation of the grapes
• As an approximate basis for calculating the alcohol yield
• ~ 90% of soluble solids are fermentable sugar
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How can total soluble solids be measured?
• 2 ways
• Hydrometers
• Refractometry
Brix, Baume
• % Brix represent weight of sugar in solution
(g of sucrose/ 100 g of liquid)
• 1.8 Brix = 1.0 Baume
Baume represent final expected alcohol content of wine
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Harvesting
• Hand or machine picking
Damaging skin can result in enzymatic browning, spoilage3/14/2017 115
Preparing juice for fermentation
• Polyphenol oxidase – browning in white wine
• Sulphur dioxide (SO2) commonly add to white wine
• Prevent browning by inactivate enzyme
• Inhibit activity of undesirable microorganisms
• 30 to 50 ppm (mg/L) or 70 to 100 ppm (highly contaminate)
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• Often used sodium or potassium metabisulphite (containing 58% SO2)
• Want grape juice 500 mL to have 30 mg/L of SO2 from potassium metabisulphite (KMBS):
• 58 g SO2 come from 100 g KMBS
• Need 0.03 g use (100*0.03)/58 = 0.0517 g/500 mL
SO2 addition
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Fermentation• Yeast
• Pure culture of Saccharomyces cerevisiae; bought in dried powder
• Activation with grape juice several hours before fermentation (108 cell / mL)
• Yeast use O2 first few hours, follow by produce CO2 and alcohol
• Adding nutrients: Diammonium phosphate (DAP)
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• C6H12O6 → 2C2H5OH + 2CO2 (1 Glucose 2 ethanol + 2 CO2)
• ~ 50% conversion
• In reality < 50% by weight3/14/2017 127
Temperature of fermentation
• Opt. temp. for yeast fermentation is between 10-15 oC (white wine)
• Red wine are fermented at higher temperature ~ 25 oC (pigments extraction)
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Stuck fermentation• premature arrest of fermentation• high level of sugar• Cause
• fermentation at too high temperature• nutritional deficiency• osmoregulation• ethanol toxicity• low temperature fermentation• too high SO2• presence of inhibitory substance
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Maturation (continued)
• Flavor: vanillin, …
• Oak: fill with water purged with SO2 for disinfection
• Wine racking (standing) : to separate wine from lees
(Lees - The solids left at the bottom of a fermentation)
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Fining of Wines(clearing of wines)
• Fining is the process of removing suspended particles from wines and will sometimes be used for softening of wines of phenolic compounds
• Common types of fining agents are Bentonite, and egg whites
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Barrels (cont.)• French barrels average $700 each
• American barrels average $300 each
• Oak species (commonly used)• Allier Limousin• American Nevers
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PRINCIPLEThe boiling temperature of wines is based on their alcoholic content• Note the boiling temperature of the wine to be tested • Consult a calculation disk that gives directly the alcoholic strength by volume.
calculation disk3/14/2017 141
Distillation temperature and concentration relationship
7880828486889092949698100
Alcohol ( % by volume)
Tem
pera
ture
(C)
VaporLiquid
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Color• The color of red wine is due
to red and purple anthocyanins (first come out from fermentation)--> dark red over 24 months of aging
• Old wine change from red to red/brown brick
• White wine pale (light) green/yellow, over 24 months become yellow and over 10 years become brown3/14/2017 143
Stabilization of wine• Wine stabilization involves one or more of the following:
• Removal of tartarate
• Complexing agents: Carboxylmethyl
• cellulose (CMC)
• Removal of metal ions and some tannins
• Ion exchange (cation exchange column)
• Membrane filtration
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Removal of particulate material
• Aged wine : separation of clear liquid and lees
• still contain polysaccharides, large molecular weight tannin, protein-complexed with fine tartrate crystal
• filter (1- 5 micron), filter aids (diatomaceous earth), polyvinyl polypyrolidone (PVPP, insoluble)
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Filtration• Filtration is carried out just before bottling
• Centrifugation follow by sterile membrane filtration
• Sterile filtration with
membrane 0.45 – 1.2 micron
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Closures• Corks; both synthetic and natural
• Natural cork has risk of contamination with mold
• Screw caps
• Proven to be a better seal for wine bottles than corks.
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Capsules
• Lead-based capsules very popular until it is banned to use in the late 1980’s. Now wineries use tin-aluminum or aluminum polylaminate.
• It is better to have no capsule rather than a bad one.
• Very important part of packaging, primarily for consumer appeal.
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Color of maltLight Amber Dark
Milling to Grits
This makes the malteasier to wet at the mashing stage and aids faster extraction of the solublecomponents from the malt during the enzymic conversion.3/14/2017 160
Adjunct cereal• To produce a more stable beer, as they contain
less protein• To produce a different flavor—maize, for example,
is said to give a fuller flavor• To produce a better beer foam due to lower fat
(lipid) levels and different proteins• To improve the ease of processing in the
brewhouse• To produce beer at lower cost
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EnzymeThe alpha enzymes break up the long
chains of starches by splitting them in half. The beta enzymes break down the starches by chopping them off a couple at a time from the ends of the chain.
The alpha enzymes are most active at 65 to 67 oC, and the beta enzymes are most active at 126 to 144 F 52 to 62 oC.
So the temperature and duration of the mash must be carefully controlled to get a good conversion.
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Wort separation• The principal objectives are to
produce bright wort and to collect the maximum amount of sugars (extract) from the residual solid materials.
• These solids are sold as animal feed, draff, or spent grains for milk and beef cattle herds.
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Wort boiling• Sterilization of the wort to eliminate all bacteria,
yeasts, and molds that could compete with the brewing yeast and possibly cause off-flavors
• Extraction of the bittering compounds from hops added early to the boil and oils and aroma compounds from late additions
• Coagulation of excess proteins and tannins to form solid particles (trub) that can be removed later. This is important for beer stability and foam
• Color and flavor formation• Removal of undesirable volatiles, such as
dimethyl sulfide, by evaporation• Concentration of the sugars by evaporation of
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Wort cooling, aeration and yeast pitching
• The wort is cooled from almost boiling point to fermentation temperature through a heat exchanger using water as the main cooling medium.
• The temperature for fermentation is typically 8 to 13oC for lager and 14 to 17oC for ale.
• Typically, 5 to 20 million yeast cells are pitched per milliliter of wort.
• Air or oxygen is also added to the wort as an essential factor for the production of yeast membranes and, hence, new cells.
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Ageing• Chill haze formation• Clarification• Carbonation (to a limited extent)• Flavor maturation (again to a limited
extent)• Stored capacity for demand
smoothing
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