Branched chain amino acids as source of specific branched chain volatile fatty acids during the fermentation process of fish sauce
Sanceda, N.G.; Suzuki, E.; Kurata, T.
Amino Acids 24(1-2): 81-87
2003
ISSN/ISBN: 0939-4451 PMID: 12624738 DOI: 10.1007/s00726-002-0325-5
Accession: 003664615
The source of the formation of branched chain volatile fatty acids (VFA) in fish sauce was investigated. Certain branched VFA were derived from the degradation of specific amino acids as iso-butyric acid from valine and iso-valeric acid from leucine. Short and long straight chain VFA were significantly higher in the linoleic acid added sample than in the control but did not significantly bring changes to the branched chain VFA. It is suggested that straight chain VFA developed from fish fats. Alanine and isoleucine did not have a clear influence on the production of volatile fatty acids.