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: $ 2.54万
• 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: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=697103
• 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

该建议是扩展最近完成的NSERC Angage＆nserc Angage以及PI与工业合作伙伴之间的合作研究项目（Neptune，3349559 Canada Inc.）。参与项目的总体目标是开发新颖且具有成本效益的技术，以从未充分利用的鱼类物种中生产出真实且安全的发酵鱼类，并创造新的机会来发展公司。鱼露是一种琥珀色液体，具有独特的浓烈风味，传统上是由低价值鱼类和鱼类副产品发酵的。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”刺激性的味道和香气，形成一种强烈的咸味成品，可以在食物中添加郁郁葱葱的鲜味。北美亚洲移民的人口一直在稳步增长，从而导致对加拿大和美国的鱼露需求不断增长。来自泰国和越南的鱼酱是北美超市中常见的产品。但是，并非市场上的鱼酱都是真实的，各种食品和健康监管机构都报告了假和假冒类型的类型。例如，美国FDA最近禁止使用一种掺假的鱼酱“ Pairoj”，原因包括不符合FDA的HACCP要求控制肉毒杆菌和组胺危害的要求；不安全的产品处理，准备和包装。根据工业合作伙伴的说法，由于不卫生和安全原因，当地市场对加拿大制作的鱼露与市场上的品种有关。该公司最初确定了5种丰富但未充分利用的鱼类（Capelin，Gaspereaux，Squid，Atlantic Herring和Mackerel），用于为国内和出口市场生产鱼酱；在比较研究中，实验室产品被认为优于市场上著名的产品，即红船。这项拟议的后续研究是扩大鱼粉的生产，以便调整加工参数以更好地适合商业生产