Physicochemical and Antioxidant Properties of Fish Sauce Prepared by Virgibacillus sp. Starter Cultures Addition and Reduced Salt Process

ABSTRACT

Antioxidant activity and peptide profiles of fish sauce samples prepared under varied conditions, namely traditional process, starter culture addition, and a reduced salt process, were determined. Samples were desalted using the HiTrap column, resulting in fraction F1, F2, and F3. The commercial fish sauce (HS-Com) contained smaller molecular weight peptides, and low salt fish sauce (LS) contained higher ratio of large peptides. For F1, high salt fish sauce with Virgibacillus sp. starter culture (HS+Vir), showed the highest 2, 2ʹ-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) value. In contrast, the highest antioxidant activities were observed in the HS-Com in F3. The addition of Virgibacillus sp. with either full or reduced salt resulted in more antioxidant peptides. The de novo peptide sequencing revealed that proline (P) was predominantly found in the F1 fraction of LS, LS+Vir, and HS-Com. All samples were rich in glutamic acid (E).

KEYWORDS:

• Antioxidant activity
• Virgibacillus sp
• reduced salt process
• fish sauce

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This research was financially supported by a research grant from the National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand under research agreement No. BT-B- 01-FT-19-5014.