Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures

Rongbin Zhong; Tingting Zheng; Hua Wu; Yanyu Du; Qian Yang; Feifei Shi; Peng Liang

doi:10.1016/j.foodchem.2025.142756

Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures

Food Chem. 2025 Jan 2:471:142756. doi: 10.1016/j.foodchem.2025.142756. Online ahead of print.

Authors

Rongbin Zhong¹, Tingting Zheng², Hua Wu³, Yanyu Du¹, Qian Yang¹, Feifei Shi⁴, Peng Liang⁵

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
² College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Longyan University, Longyan 364012, China.
³ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
⁴ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China. Electronic address: [email protected].
⁵ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China. Electronic address: [email protected].

PMID: 39788023
DOI: 10.1016/j.foodchem.2025.142756

Abstract

Large yellow croaker roes were used to make fish sauce using enzymolysis method, and the impact of different fermentation temperatures (25, 32 and 40 °C) on the physicochemical characteristics and metabolite composition was revealed. Results indicated that compared with 25 and 32 °C, the higher contents of total acidity, amino nitrogen, total soluble nitrogen, and the deepening of the nonenzymatic browning degree of fish sauce fermented at 40 °C were obtained. The total volatile basic nitrogen content at 40 °C was lower than 32 °C. The ideal fermentation temperature should be 40 °C. The metabolomics analysis of fish sauce showed that 40 °C significantly increased the abundance of hippuric acid, 3-hydroxy hippuric acid, hydrocinnamic acid and heptanoic acid compared with other temperatures, but decreased trimethylamine N-oxide, 15-methyl palmitic acid, N6-succinyl adenosine and nicotinamide. These results expand the utilization pathways of low-value fish roes, and provide a promising reference for the manufacturing of high-quality fish sauce.

Keywords: Enzymolysis; Fish sauce; Large yellow croaker roe; Physicochemical characteristic; Untargeted metabolomics.