Color Control of Fish Sauce during Fermentation and Storage

为了控制酱料的颜色，研究了各种酱醪（酱料和酱料）在发酵过程中的颜色变化。并对影响其呈色的化合物及其机理进行了探讨。酱料醪液的褐变程度高于酱油醪液。酱料中多酚氧化酶活性和多酚含量均高于酱料。结果表明，酱料在发酵和贮存过程中，由于多酚氧化酶的酶促反应，褐变很少。因此，以多种糖和氨基酸为模型体系，研究了酱料的非酶布朗宁反应（氨羰基反应）。葡萄糖-组氨酸体系中的布朗宁反应受氧的刺激，而其它氨基酸体系中的反应不受影响。在各种金属离子中，Fe^<2+>对布朗宁反应有促进作用，且在有氧条件下，其促进作用更为广泛。此外，与特定氨基酸的反应产生了不同于棕色的独特颜色（蓝色、黄色、浅粉红色），这为酱料在发酵和贮藏过程中的颜色控制提供了有用的信息。

In order to control color of fish sauce, change in a color of various moromi mashes (of fish sauce and soy sauce) during fermentation process was investigated. Compounds affecting to their coloration and its mechanism were also evaluated. Brown color intensity of the mashes of fish sauce was higher than that of soy sauce. The polyphenol oxidase activity and the content of polyphenols in soy sauce were higher than those in fish sauce. This result suggests that brown coloration of fish sauce during its fermentation and storage is little due to the enzymatic reaction by polyphenol oxidase. Accordingly, non-enzymatic browning reaction (amino-carbonyl reaction) of fish sauce was investigated using a model system of various sugers and amino acids. The browning reaction in glucose-histidine system was stimulated in the presence of oxygen, but the reaction in the system of other amino acids was not affected. Of various metal ions, Fe^<2+> stimulated the browning reaction and its stimulation was extensive in the presence of oxygen. Furthermore, the reaction between and specific amino acids produced unique colors different from brown (blue, yellow, light pink).These results offer a usefull infromation for color control of fish sauce during its fermentation and storage.