1Toyama Prefectural Food Research Institute, Toyama 939-8153, Japan, 2Marine Fisheries Research Department Southeast Asian Fisheries Development Center, Off Lim Kang Road, Singapore 718915, 3Kanagawa Prefectural Fisheries Research Institute, Kanagawa 238-0237, Japan
A fish sauce (WS) prepared from wastes from the processing process of frigate mackerel into frozen surimi was compared in volatile compounds with a fish sauce (MMS) prepared by the same manner from the minced meat of frigate mackerel and several kinds of Asian fish sauces. In WS and MMS, only a few kinds of volatile acids (VA), but no butanoic and pentanoic acids were detected. However, many kinds of VA including butanoic and pentanoic acids were detected in Asian fish sauces. Particularly in yuiru (yui.), much of the butanoic and 4-methylpentanoic acids were detected. The result of a taste panel test showed that the elemental flavor factors of WS and MMS were agreeable and produced a moderate flavor and that of yui. produced a disagreeable flavor and an irritant. Moreover a positive correlation was observed between the total amount of VA and pH of the sauce, while a negative correlation was found between the agreeability of flavor and the pH.