Accelerated Fish Sauce Fermentation

加速鱼露发酵

• 批准号: 484869-2015
• 负责人: Simpson, Benjamin
• 金额: $ 1.77万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=584591
• 关键词: Accelerated; Fish; Sauce; Fermentation

This proposal is for collaboration with the industrial partner (Neptune Canada) to develop a cost-effective process for making superior grade fish sauce from underutilized fish species, and create opportunities to grow the company. The company's administrative office is in Longueuil, QC, and its operating base during the fishing season is in Sackville, NS. It engages in fishing and export of juvenile eels from Canada's East Coast to Asia. It employs 2 full-time and 15 seasonal fishers (ca 3 months/yr). The company is aware from its operations that harvesting of economically important fish species co-produces abundant underutilized species such as capelin, gaspereaux and squid that are currently put to low value uses (e.g., bait, feed, fertilizer). The company is also aware of keen local interest for made-in Canada fish sauce versus the imported types from Asian countries for reasons pertaining to hygiene and safety. In this regard, the company has identified a potential fish processing plant in Nova Scotia as source of the raw material and for final product exploitation, but needs product samples from this project to verify consumer acceptability and market potential. Thus, this collaborative project seeks to add value to capelin via fermentation into fish sauce for the North American market using unutilized enzyme-rich squid viscera. Fish sauce is an important component of Southeast Asian cuisine. It is commonly used for producing savory products such as sauces, soups, marinades or as salt substitute. Properly produced fish sauce has high nutrient retention, does not require refrigeration, and is free from problems with pathogenic microorganisms. Fermentation also creates little waste. The North American fish sauce market is currently expanding due to swelling immigrant population from Southeast Asia. The objectives of this study are to develop a cost-effective enzyme-assisted fermentation process to produce high quality fish sauce, via combinations of enzyme-rich squid viscera, temperature, capelin fish and salt. The successful implementation of this project would provide novel technologies to enable the partner to grow the company, and follow up collaborations by the project team through other NSERC partnership programs.

该提案旨在与工业合作伙伴（Neptune Canada）合作，开发一种具有成本效益的工艺，利用未被充分利用的鱼种制作上级酱料，并为公司的发展创造机会。该公司的行政办公室位于QC的隆盖伊，其捕鱼季节的运营基地位于NS的萨克维尔。它从事捕捞和从加拿大东海岸向亚洲出口幼鳗。它雇用2名全职渔民和15名季节性渔民（每年约3个月）。该公司从其业务中意识到，捕捞经济上重要的鱼类物种会共同生产大量未充分利用的物种，如毛鳞鱼、gaspereaux和鱿鱼，这些物种目前被用于低价值用途（例如，诱饵、饲料、肥料）。该公司还意识到，出于卫生和安全方面的原因，当地人对加拿大制造的酱料比对从亚洲国家进口的鱼露感兴趣。在这方面，该公司已在新斯科舍省确定了一个潜在的鱼类加工厂，作为原材料和最终产品开发的来源，但需要该项目的产品样品，以核实消费者的接受程度和市场潜力。因此，该合作项目旨在通过使用未利用的富含酶的鱿鱼内脏发酵成面向北美市场的酱料来增加毛鳞鱼的价值。酱料是东南亚美食的重要组成部分。它通常用于生产咸味产品，如酱汁，汤，腌泡汁或作为盐替代品。正确生产的酱料具有高营养保留，不需要冷藏，并且没有病原微生物的问题。发酵也产生很少的废物。北美酱料市场目前正在扩大，由于来自东南亚的移民人口膨胀。本研究的目的是开发一种低成本的酶辅助发酵工艺，生产高品质的酱料，通过酶丰富的鱿鱼内脏，温度，毛鳞鱼和盐的组合。该项目的成功实施将提供新的技术，使合作伙伴能够发展公司，并通过其他NSERC合作伙伴计划跟进项目团队的合作。