ArticleNPJ science of food2025
Preparation of no-salt-added fish sauce with aroma and umami coexistence from yellowfin tuna dark meat.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Multi-omics unravels synergistic mechanism of mixed-strain fermentation byFood chemistry: X · 2026Article
- Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate.Foods (Basel, Switzerland) · 2026Article
- Multimodal molecular features enable interpretable umami peptide screening and structure-activity analysis.Current research in food science · 2026Article
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Authors and funding
7 authors.
Funding
Abstract
Fish sauce is a popular aquatic condiment with a unique flavor. This study aims to efficiently prepare a no-salt-added fish sauce from yellowfin tuna dark meat and characterize its flavor profiles. The enzymatic hydrolysis and fermentation conditions in preparing fish sauce were optimized first based on single-factor and response surface experiments. The fish sauce obtained had an amino acid nitrogen content of 0.603 g/100 mL and a salt content of 0.128%, and showed favorable improvement in appearance, odor, and taste. HS-GC-IMS analysis revealed that more esters with pleasant aromas and fewer aldehydes with fishy odors were produced during fish sauce processing. Furthermore, two potential umami peptides were identified from fish sauce through LC-MS/MS and virtual screening, both of which were embedded within the T1R1 subunit via hydrogen bonding. These results provide a theoretical basis for the efficient production of no-salt-added fish sauce and high-value utilization of yellowfin tuna dark meat.
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Registered trials
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