ArticleJournal of food science and technology2022
Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Development and Stepwise Optimization of Freeze-Dried Seasoning Cubes From Traditional Fish Sauce: A Postharvest Approach for Value-Added Aquatic Products.International journal of food science · 2026Article
- Investigation of the Effects of Plastic, Pottery, and Wooden Containers on the Microbial, Chemical, Sensory Quality, and Shelf Life of Sturgeon (Food science & nutrition · 2025Article
- Impact of Fermentation on Bacterial and Fungal Microbiome Interactions inInternational journal of food science · 2025Article
- The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce.Food science & nutrition · 2024Article
- Effects of jogi, Micropogonias undulatus, addition on the production of volatile compounds in baechu-kimchi.PloS one · 2024Article
- Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception.Foods (Basel, Switzerland) · 2023Article
- Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor.Foods (Basel, Switzerland) · 2023Article
- Contribution of Lipids to the Flavor of Mussel (Foods (Basel, Switzerland) · 2022Article
- Accelerating Fish Sauce Fermentation: Integrating Microbial, Biochemical and Physical Transformations for Optimised Processing.Food technology and biotechnologyReview
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was done by dynamically monitoring the changes in bacterial composition, physicochemical characteristics, and volatile substances during fermentation of fermented fish sauce (budu). The degree of hydrolysis, TCA-soluble peptides, and nitrogen contents increased as the fermentation time progressed. A continuous decrease in peroxide value and thiobarbituric acid reactive substances was noted over 60 days of fermentation. A total of 44 volatile compounds were detected, and increases in volatile compounds, such as 2-methylbutanal, 3-methylbutanal, benzaldehyde, and 2-ethyl furan, with low odor thresholds values, might contribute to budu's flavor of the final product. Additionally, the relationship between evolving microbiota and the formation of flavor compounds was analyzed, and halophilic lactic acid bacteria was identified to be the most important bacterial contributing to flavor and aroma development. This finding will provide important information for improving the quality of budu in terms of flavor characteristics.
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