Fermentation sardines

Asn-Pro, Asp-Met, Asp-Leu, Ala-Val, and Gly-Val were isolated from fermented sardine sauce further, the ACE-inhibitory peptides Ala-Pro, Arg-Pro, Gly-Pro, and Ala-Gly-Pro were isolated from fermented bonito sauce. Val-Pro was also identified in salted and fermented anchovy by Lee (1996). Among the peptides identified by Ichimura et al. (2003), Ala-Pro, Lys-Pro, and Arg-Pro showed strong and similar inhibitory activity. Ichimura et al. (2003) also isolated nine types of peptides containing Pro residues in their carboxy terminals. Due to the unique structure of Pro as an imino acid, peptide bonds containing Pro residues are often resistant to hydrolysis by common peptidases. This may be the reason why these Pro-containing dipeptides survived after long-term fermentation. Among these peptides, Lys-Pro was further evaluated in vivo in male SHRs (Charles River Japan, Yokohama) by oral administration. As shown in Fig. 5.3, orally administered Lys-Pro shows a tendency to lower the blood pressure of SHRs. 

Fermented sardine with rice bran is a traditional Japanese foods produced in a barrel for a period of 6 months to 1 year. In a study by Yatsunami et al. (1994), an increase in the numbers of halotolerant and halophilic histamineforming bacteria from 10 -10 /g to 10 -10 /g after 6 months was observed. Putrescine, histamine, and tyramine content also had a considerable increase in the same time period. The isolates of halotolerant and halophilic histamine-forming bacteria from the raw sardines were identified as Staphylococcus, Micrococcus, Vibrio, Pseudomonas III/IV NH, and Pseudomonas IIEIV-H. The isolates from fermented sardine with rice-bran after 6 months were identified as Staphylococcus, Micrococcus, and Vibrio. 

Yatsunami. K., Takenaka, T., and Echigo, T. (1994). Changes in the number of halotolerant histamine-forming bacteria and contents of non-volatile amines in meat during processing of fermented sardine with rice-bran. Nipp. Shok. Kogyo Gakk. 41(11), 840-843. 

Myulchijeot Small sardine, salt Fermented small sardine Korea... 

The aromatic compounds in Narezushi made from horse mackerel, which shows various durations of fermentation, were analysed by a Headspace GC/MS system. The content was higher and the kinds of aroma constituents were present more in the fish meat part than in the rice part. Contents of acetic acid (4100-6500ng eqnivalent to BHT/g) and l-penten-3-ol (980-2900ng equivalent to BHT/g dried small sardines smell)... 

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