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Fish sauce brewing technology using squid viscera and carcass scraps as raw material.

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Title: Fish sauce brewing technology using squid viscera and carcass scraps as raw material.
Authors: Hao Dou1, Xiaoyue Song1, Qingcao Li1, Jingjing Zhang1, Yaxuan Chang1, Aili Jiang1 jal9035@163.com
Source: Journal of Biotech Research. 2024, Vol. 18, p207-211. 5p.
Subjects: Scrap materials, Squids, Pollution, Viscera, Amino acids
Abstract: The squid viscera and carcass scraps are the by-product of squid processing, which account for about 25% of the total squid and are rich in amino acids, fatty acids, and other active ingredients. Most of the squid viscera and carcass scraps have not been effectively utilized, which results in waste of resources and environmental pollution problems. The brewing technology of fish sauce was explored and optimized by singe factor experiment using squid viscera and carcass scraps as raw materials in this study to provide reference for the comprehensive utilization of squid offal resources. The results showed that the brewing of fish sauce with squid viscera had more advantages than that of the mixing of viscera and carcass scraps. Under the condition of 10% salt content, the contents of amino acid nitrogen, total nitrogen, and soluble salt-free solid all met the first-grade standard of fish sauce after 56 days of fermentation. The brewed fish sauce had bright color, delicious taste, and good saltiness. The results confirmed the feasibility of producing fish sauce with squid viscera and provided a new idea for the high value utilization of squid processing waste. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Biotech Research is the property of Bio Tech System and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 183532706
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PubType: Academic Journal
PubTypeId: academicJournal
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  Label: Title
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  Data: Fish sauce brewing technology using squid viscera and carcass scraps as raw material.
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  Data: <searchLink fieldCode="AR" term="%22Hao+Dou%22">Hao Dou</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Xiaoyue+Song%22">Xiaoyue Song</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Qingcao+Li%22">Qingcao Li</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Jingjing+Zhang%22">Jingjing Zhang</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Yaxuan+Chang%22">Yaxuan Chang</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Aili+Jiang%22">Aili Jiang</searchLink><relatesTo>1</relatesTo><i> jal9035@163.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Biotech+Research%22">Journal of Biotech Research</searchLink>. 2024, Vol. 18, p207-211. 5p.
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Scrap+materials%22">Scrap materials</searchLink><br /><searchLink fieldCode="DE" term="%22Squids%22">Squids</searchLink><br /><searchLink fieldCode="DE" term="%22Pollution%22">Pollution</searchLink><br /><searchLink fieldCode="DE" term="%22Viscera%22">Viscera</searchLink><br /><searchLink fieldCode="DE" term="%22Amino+acids%22">Amino acids</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The squid viscera and carcass scraps are the by-product of squid processing, which account for about 25% of the total squid and are rich in amino acids, fatty acids, and other active ingredients. Most of the squid viscera and carcass scraps have not been effectively utilized, which results in waste of resources and environmental pollution problems. The brewing technology of fish sauce was explored and optimized by singe factor experiment using squid viscera and carcass scraps as raw materials in this study to provide reference for the comprehensive utilization of squid offal resources. The results showed that the brewing of fish sauce with squid viscera had more advantages than that of the mixing of viscera and carcass scraps. Under the condition of 10% salt content, the contents of amino acid nitrogen, total nitrogen, and soluble salt-free solid all met the first-grade standard of fish sauce after 56 days of fermentation. The brewed fish sauce had bright color, delicious taste, and good saltiness. The results confirmed the feasibility of producing fish sauce with squid viscera and provided a new idea for the high value utilization of squid processing waste. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Biotech Research is the property of Bio Tech System and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 5
        StartPage: 207
    Subjects:
      – SubjectFull: Scrap materials
        Type: general
      – SubjectFull: Squids
        Type: general
      – SubjectFull: Pollution
        Type: general
      – SubjectFull: Viscera
        Type: general
      – SubjectFull: Amino acids
        Type: general
    Titles:
      – TitleFull: Fish sauce brewing technology using squid viscera and carcass scraps as raw material.
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            NameFull: Hao Dou
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            NameFull: Xiaoyue Song
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            NameFull: Qingcao Li
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            NameFull: Jingjing Zhang
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            NameFull: Yaxuan Chang
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            NameFull: Aili Jiang
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          Dates:
            – D: 01
              M: 07
              Text: 2024
              Type: published
              Y: 2024
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              Value: 18
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            – TitleFull: Journal of Biotech Research
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