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.

该建议是与工业合作伙伴（加拿大海王星）合作的，以开发一个具有成本效益的过程，以从未充分利用的鱼类物种中制作出卓越的级鱼类，并创造了发展公司的机会。该公司的行政办公室位于QC的Longueuil，其捕鱼季节的运营基地位于新泽西州的萨克维尔。它从加拿大东海岸到亚洲进行捕鱼和出口。它拥有2个全职和15个季节性渔民（3个月/年）。该公司从其运营中意识到，收集经济重要的鱼类共同产生了充分利用的物种，例如Capelin，Gaspereaux和Squid，这些物种目前被列为低价值用途（例如，诱饵，饲料，肥料）。该公司还意识到，由于与卫生和安全有关的原因，与亚洲国家进口类型相对于从亚洲国家进口类型的当地兴趣。在这方面，该公司已将新斯科舍省的潜在鱼类加工厂确定为原材料的来源和最终产品开发，但需要该项目中的产品样本来验证消费者的可接受性和市场潜力。因此，这个合作项目旨在通过未利用富含酶的鱿鱼内脏为北美市场发酵为北美市场增添价值。鱼露是东南亚美食的重要组成部分。它通常用于生产咸味产品，例如调味料，汤，腌料或盐替代品。适当生产的鱼露养分较高，不需要冷藏，并且没有致病性微生物的问题。发酵也很少浪费。由于东南亚的移民人口肿胀，北美鱼类酱市场目前正在扩大。这项研究的目的是通过富含酶的鱿鱼内脏，温度，辣椒蛋白鱼和盐的组合来开发具有成本效益的酶辅助发酵工艺，以产生高质量的鱼露。该项目的成功实施将提供新颖的技术，以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。