Rapid Production of Fish Sauce from the Internal Organs of White Sturgeon, Acipenser transmontanus Richardson, 1836

The internal organs of white sturgeon in Miyazaki Prefecture are discarded during processing. Therefore, we tried to produce fish sauce using a short-term manufacturing method. The minced internal organs were autolyzed by endogenous proteases at 50 °C. During autolysis, the protein contents of the supernatant and precipitate after centrifugation were analyzed by the Kjeldahl method, and the protein size was monitored by SDS-PAGE. This analysis showed that the extraction rate was about 60% after treatment at 50 °C for 24 h. The major bands at 200 kDa, 43 kDa, and 40 kDa detected before the start of the treatment gradually disappeared over time. Fifteen components were detected as the main volatile components. These components increased sharply and then decreased during incubation at 50 °C for 24 h. The fish sauce produced had a good aroma after incubation at 50 °C for 72 h

Rapid Production of Fish Sauce from the Internal Organs of White Sturgeon, <i>Acipenser transmontanus</i> Richardson, 1836

The internal organs of white sturgeon in Miyazaki Prefecture are discarded during processing. Therefore, we tried to produce fish sauce using a short-term manufacturing method. The minced internal organs were autolyzed by endogenous proteases at 50 °C. During autolysis, the protein contents of the supernatant and precipitate after centrifugation were analyzed by the Kjeldahl method, and the protein size was monitored by SDS-PAGE. This analysis showed that the extraction rate was about 60% after treatment at 50 °C for 24 h. The major bands at 200 kDa, 43 kDa, and 40 kDa detected before the start of the treatment gradually disappeared over time. Fifteen components were detected as the main volatile components. These components increased sharply and then decreased during incubation at 50 °C for 24 h. The fish sauce produced had a good aroma after incubation at 50 °C for 72 h