Accelerated Fish Sauce Fermentation

加速鱼露发酵

• 批准号: 503266-2016
• 负责人: Simpson, Benjamin
• 金额: $ 0.91万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Engage Plus Grants Program
• 财政年份: 2016
• 资助国家: 加拿大
• 起止时间: 2016-01-01 至 2017-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=609405
• 关键词: Accelerated; Fish; Sauce; Fermentation

This proposal is to extend a recently completed NSERC Engage project between the PI and the industrial partner (Neptune, 3349559 Canada Inc.). The overall objective of the Engage project was to develop novel cost-effective technologies to produce safe fermented fish sauce from underutilized species, and create new opportunities to grow the company. Fish sauce is an amber-colored liquid with a distinct flavor, and is traditionally made from fermentation of underutilized fish and its byproducts with salt. It is used as condiment in cuisines of several Southeast and East Asian countries. The fermented product is typically mixed with other ingredients to "mellow" its harsh taste and aroma, to form an intense savory product that can add a lush umami-richness to foods. The population of Asian immigrants in North America has grown steadily, resulting in increasing demand for fish sauce in Canada and the US. Fish sauce from Thailand and Vietnam are the ones commonly found in supermarkets in North America. However, it is well known that not all the fish sauce on the market are authentic, and various food and health regulatory agencies have reported fake and counterfeit types. For example, a hot water extract from seaweed, vegan bouillon, and mushroom was presented as fish sauce; the US FDA recently banned an adulterated fish sauce called "pairoj", for non-compliance with FDA HACCP requirements for controlling hazards of botulism and histamine; unsafe handling and packaging; or storage under conditions that render them potentially injurious to human health. According to the industrial partner, the local market has keen interest in a made in Canada fish sauce versus varieties on the market from Asian countries for unhygienic and safety concerns. The company initially identified 2 abundant underutilized fish species in the just completed Engage project for exploitation to produce fish sauce for both the domestic and export markets. However, the reality of the seasonal and unpredictable nature of the fish harvest have necessitated the study and inclusion of other abundantly harvested underutilized fish species, i.e., alewife, herring and mackerel, to ensure that the venture is both viable and sustainable.

该建议是将最近完成的NSERC参与项目扩展到PI和工业合作伙伴之间（Neptune，3349559加拿大公司）。该工程项目的总体目标是开发新颖的具有成本效益的技术，以从未充分利用的物种中生产出安全的发酵鱼类，并创造新的机会来发展公司。鱼露是一种具有独特风味的琥珀色液体，传统上是由未充分利用的鱼及其副产品用盐发酵而成的。它被用作几个东南亚和东亚国家美食的调味品。发酵产品通常与其他成分混合在一起，以“柔和”其苛刻的味道和香气，形成一种浓烈的咸味产品，可以为食物增添郁郁葱葱的鲜味。北美亚洲移民的人口稳步增长，导致加拿大和美国对鱼酱的需求不断增加。来自泰国和越南的鱼露是在北美超市中常见的。但是，众所周知，并非所有市场上的鱼类酱都是真实的，各种食品和健康监管机构都报告了假和伪造类型。例如，将海藻，纯素食和蘑菇的热水提取物作为鱼露出现。美国FDA最近禁止使用称为“ Pairoj”的掺假鱼酱，因为不符合FDA HACCP的要求，以控制肉毒杆菌和组胺的危害；不安全的处理和包装；或在使其可能受到人类健康有害的条件下存放。根据工业合作伙伴的说法，当地市场对加拿大制造的鱼酱与亚洲国家的品种的兴趣浓厚，因为不卫生和安全问题。该公司最初确定了刚刚完成的参与项目中的2种充分利用的鱼类，用于开发为国内和出口市场生产鱼酱。然而，鱼类收获的季节性和不可预测性的现实需要研究和包括其他丰富的未充分利用的鱼类，即Alewife，Alewife，Herring和Mackerel，以确保该冒险既可行又可持续。