Balık sos teknolojisi

Balık sosu, kendine has karakteristik kokusu ile tuzlanmış balıkların açık kahverengi sıvı hidrolizatlan olup, ülkelere göre değişik adlarla Japonya'da shottsuru, Malezya'da Budu, Filipinler'de Patis, Tayland'ta Nam-pla, Vietnam'da Nuoc-mam tanınmaktadır. Güneydoğu Asya'da balık sosu çoğunlukla katkı maddesi olarak kullanılmasına karşın, bölgenin bazı kesimlerinde öğünlerde protein kaynağı olarak da kullanılmaktadır. Balık sosları 20g/L azot içermektedir bunun 16 gramı aminoasit formundadır. Bu yüzden önemli bir protein kaynağı olduğu düşünülmektedir. Geleneksel yollarla balık sos üretiminde 2:1 veya 3:1 oranlarında balık ve tuz kullanımı ile balıklar kat kat olacak şekilde ağızlan sıkıca kapatılabilen kaplar içerisine yerleştirilmektedir. 30-35°C'de gerçekleştirilen fermentasyon işlemi 6-12 ay gibi uzun zaman almaktadır. Balık sosunun karakteristik aroma ve tadı fermentasyon esnasında otolitik ve bakteriyal enzimlerin protein ve lipitleri indirgemesi sonucunda meydana gelmektedir.

Anahtar Kelimeler:

fermente gıdalar, balık (gıda), soslar, gıda bozulması, deniz ürünleri

Fish sauce technology

Fish sauce, which is known by various names depending on the country orign, is a clear brown liquid hydrolysis product of salted fish, with a characteristic odor. It is a popular product in Southeast Asia used mostly as a condiment, but in some areas and certain classes in the region, fish sauce is the main source of a protein in the diet. It contains 20g/L nitrogen, of which 16 g is in the form of amino acids; thus it may be considered an important source of protein. The traditional and usual way of producing fish sauce is by mixing fish and salt at the ratio of 2:1 or 3:1, and placing the fish in layers in a loosely covered container. The fish is allowed to ferment for 6-12 mo at 30-35°C.The characteristic aroma and taste offish sauce are primarily due to degradation of protein and lipid by autolytic and bacterial enzymes during fermentation

Keywords:

fermented foods, fish, sauces, food spoilage, seafoods,

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