Accelerated Fish Sauce Fermentation

这项提议是为了延长最近完成的NSERC Engage项目，该项目是PI和工业合作伙伴(海王星，3349559加拿大公司)之间的项目。Engage项目的总体目标是开发新的具有成本效益的技术，从未得到充分利用的物种中生产安全的发酵鱼露，并为公司的发展创造新的机会。鱼露是一种琥珀色的液体，味道独特，传统上是由未充分利用的鱼及其副产品用盐发酵制成的。它在几个东南亚和东亚国家的菜肴中用作调味品。发酵后的产品通常会与其他配料混合，使其刺鼻的味道和芳香变得醇厚，形成一种强烈的可口产品，可以为食物增添浓郁的鲜味。北美的亚洲移民人口稳步增长，导致加拿大和美国对鱼露的需求不断增加。来自泰国和越南的鱼露是北美超市常见的鱼露。然而，众所周知，市场上的鱼露并不都是正品，各种食品和卫生监管机构都报告了假冒伪劣类型。例如，从海藻、素食肉汤和蘑菇中提取的热水提取物被用作鱼酱；美国FDA最近禁止了一种名为“pairoj”的掺假鱼酱，原因是不符合FDA控制肉毒杆菌中毒和组胺危害的HACCP要求；不安全的处理和包装；或在可能损害人体健康的条件下储存。据工业合作伙伴称，当地市场对加拿大制造的鱼露有着浓厚的兴趣，而不是市场上出于不卫生和安全考虑而来自亚洲国家的品种。该公司在刚刚完成的Engage项目中初步确定了两个未得到充分利用的丰富鱼种，用于开发，为国内和出口市场生产鱼露。然而，渔业收获的季节性和不可预测性的现实要求研究和纳入其他捕捞丰富、未得到充分利用的鱼种，即银鱼、鲱鱼和鲱鱼，以确保该项目既可行又可持续。

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.