BERNA KILINÇ

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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