Scale up production of authentic fish sauce by enzyme accelerated fermentation

酶加速发酵法规模化生产正宗鱼露

• 批准号: 533229-2018
• 负责人: Simpson, Benjamin
• 金额: $ 3.77万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=690304
• 关键词: Scale; up; production; authentic; fish

This proposal is to extend recently completed NSERC Engage & NSERC Engage Plus collaborative research projects between the PI and the industrial partner (Neptune, 3349559 Canada Inc.). The overall goal of the Engage projects was to develop novel and cost-effective technologies to produce authentic and safe fermented fish sauce from underutilized fish species and create new opportunities to grow the company. Fish sauce is an amber-colored liquid with a distinct intense flavor and is traditionally made from fermentation of low value fish and fish byproducts. It is used as a condiment in cuisines of several Southeast and East Asia countries. The fermented product is typically mixed with other ingredients to "mellow" the harsh taste and aroma, to form an intense savory finished product that can add a lush umami-flavor to foods. The population of Asian immigrants in North America has been growing steadily, resulting in increasing demands for fish sauce in Canada and the US. Fish sauces from Thailand and Vietnam are the products commonly found in supermarkets in North America. However, not all the fish sauce on the market is authentic, and various food and health regulatory agencies have reported fake and counterfeit types. For example, the U.S. FDA recently banned an adulterated fish sauce, "pairoj", for reasons including non-compliance with FDA's HACCP requirements for controlling hazards of botulism and histamine; unsafe product handling, preparation, and packaging. According to the industrial partner, the local market has keen interest in a Canadian made fish sauce versus varieties on the market from Asian countries for unhygienic and safety reasons. The company initially identified 5 abundant but underutilized fish species (capelin, gaspereaux, squid, Atlantic herring and mackerel) in the Engage projects for producing the fish sauce for the domestic and export markets; and in comparative studies the lab products were adjudged to be superior to a well-known product on the market, i.e., Red Boat. This proposed follow-up research is to scale up production of the fish sauce to enable adjustments of processing parameters to better suit commercial production

该提案旨在扩展PI和工业合作伙伴（Neptune，3349559 Canada Inc.）之间最近完成的NSERC Engage和NSERC Engage Plus合作研究项目。Engage项目的总体目标是开发新颖且具有成本效益的技术，以利用未被充分利用的鱼类生产正宗安全的发酵酱料，并为公司的发展创造新的机会。酱料是一种琥珀色的液体，具有独特的强烈风味，传统上由低值鱼和鱼副产品发酵制成。它被用作东南亚和东亚国家的烹饪调味品。发酵产品通常与其他成分混合，以“醇厚”粗糙的味道和香气，形成强烈的咸味成品，可以为食物添加浓郁的鲜味。北美的亚洲移民人口一直在稳步增长，导致加拿大和美国对酱料的需求不断增加。来自泰国和越南的鱼酱是北美超市中常见的产品。不过，市面上的酱料并非都是正品，各食品卫生监管机构也曾通报过假冒伪劣种类。例如，美国FDA最近禁止了掺假酱料“pairoj”，原因包括不符合FDA关于控制肉毒杆菌中毒和组胺危害的HACCP要求;不安全的产品处理、制备和包装。据工业合作伙伴说，由于不卫生和安全的原因，当地市场对加拿大制造的酱料和亚洲国家市场上的鱼露非常感兴趣。该公司最初在Engage项目中确定了5种丰富但未充分利用的鱼类（毛鳞鱼、gaspereaux、鱿鱼、大西洋鲱鱼和鲭鱼），用于为国内和出口市场生产酱料;在比较研究中，实验室产品被判定上级市场上的知名产品，即，红船这项拟议的后续研究是扩大酱料的生产规模，以便调整加工参数，更好地适应商业生产