Document Type : Tarvij
Authors
National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, Iran
Abstract
The present study examines the types of sauce, their importance, and methods of preparation, and how to prepare sauce from sturgeon intestines and viscera. Fermentation is one of the methods used to protect or improve the quality and preparation of products. Sauce is included in the group of fermented products and, in addition to having high nutritional value and safety, it has the advantages of fermented products and also improves the health of consumers. Considering that 10-15% of the body weight of sturgeon is made up of intestines and viscera, and the expansion of this aquatic animal farming in Iran, a significant amount of intestines and viscera is generated as a cheap raw material for sauce production. Sauce is produced by various methods such as traditional, enzymatic, bacterial, and bacterial-enzymatic. Fish sauce is rich in nutritional compounds, offering benefits such as a source of magnesium, improved sleep, and the presence of free amino acids and lactic acid bacteria. It is also low in calories, making it suitable for diet and low-calorie food programs. Additionally, fish sauce can replace soy sauce and enhance digestive health, as well as improve metabolic and brain and heart function. In addition, fish sauce has benefits such as antioxidant, anti-inflammatory and microbial compounds, reducing the risk of chronic diseases such as blood pressure, heart disease, cancer and diabetes, transporting mineral salts to the human body, enrichment with human-needed compounds, and having an appropriate amount of essential amino acids and EPA and DHA fatty acids. The sauce production process includes fermentation, extraction, and filtering.
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