Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

Raumordnung in der AWZ: Mittlere Anlandungen der deutschen und internationalen Fischereiflotten aus deutschen Nordseegewässern im Zeitraum von 2000 bis 2004

The pressure of users other than shipping and fishery on the national EEZs for territorial claims has increased in recent years. So it becomes necessary to carry out a spatial planning for which all users have to indicate their recent and planned future activities. For the German waters in the North Sea a first attempt was made to calculate the mean international landings for the commercially important fish and crustacean species on the spatial scale of ICES-rectangles. The relationships between the German and international landings per species are listed in a table and the distribution of the landings for each species within the area are shown in 13 figures.

Veränderungen der Farbe und thermischen Stabilität der Muskelproteine von Räucherforellen während der Kühllagerung

The aim of the investigation was to prove if different farming conditions like conventional and organical farming of rainbow trout may cause differences in quality which are detectable by physical methods such as colour measurement and differential scanning calorimetry. Colour measurement revealed remarkable differences in lightness. Smoked trouts originating from conventionally farmed fish were much lighter than those of organically farmed trouts. This difference in L* could already be found when colour measurements were taken on the raw material. However, during chilled storage differences were equalized. Redness and yellowness were not significantly influenced by farming and did not change remarkably during chill storage. Based on earlier investigations on changes in thermal stability caused by heating, DSC curves of smoked trout could be used to verify that the core temperature of smoked fish had reached at least 60 °C during hot smoking process. This temperature is demanded by the guidelines of the German Food Code. In the DSC curves only the actin peak was still visible. All other proteins were obviously denatured during the hot smoking. When DSC curves were taken from smoked trout after different durations of chilled storage it could be seen that the denaturation temperature of actin decreased almost linearly with progression of storage time.

Einfluss von Reifung und technologischen Behandlungen auf die Proteine des Rogens von Regenbogenforellen (Oncorhynchus mykiss)

The use of differential scanning calorimetry for investigating the yolk proteins of the roe of rainbow trout allows to monitor the influence of maturation and vitellogenesis which modifies the DSC curves with regard to transition temperature and enthalpy. Two endothermic peaks become more and more pronounced with increasing maturation of the roe. However, it is still not known which protein fraction is represented by each of the peaks. DSC curves of yolk protein depend on fish species. They are also influenced by technological treatments. Further investigation is necessary to discover whether or not yolk proteins of other fish species are influenced in the same manner by maturation and vitellogenesis and which protein fraction represent the individual peaks.

Veränderungen sensorischer und instrumenteller Parameter während der Gefrierlagerung von Ostseedorsch (Gadus morhua) bei unterschiedlichen Temperaturen

Changes in sensory and instrumental quality parameter sand in thawing drip, cooking drip and total drip loss of frozen stored Baltic cod fillets (Gadus morhua) at different storage temperatures were investigated. Cod fillets stored at –20 °C and –30 °C exhibited the lowest drip losses and obtained the highest sensory scores. Drip losses were found to be highest in cod fillets stored at –10°C and in double frozen fillets stored at –20 °C. These two experiments also gave the lowest sensory scores. The texture parameters increased during storage parallel with storage time. The waterbinding capacity was lowest at –10 °C and almost constant at –30 °C. There is a good correlation between the sensory scores for “tough” and the instrumental texture measurement for hardness and chewiness.

Anwendung von Fischzellkulturen in der Meeresforschung

A large number of chemical pollutants can be found in the marine environment. So it is necessary to obtain informations about the toxic effects of this contaminant mixtures in general and especially on single cell level. We used an organic extract of a marine sediment from the North Sea to investigate its cyto- and genotoxicity with an in vitro system, the comet assay or single cell gel electrophoresis (SCGE). The comet assay can be applied for estimating genotoxic effects of chemicals on single cell level. First results confirm the sensitivity of this assay and its applicability in assessing genotoxic load in environmental samples. A permant cell line, the EPC (Ephithelioma papulosum cyprini) was used for the experiments. It was possible to demonstrate the suitability of this in vitro test system for assessing genotoxic and cytotoxic effects of marine sediment extracts on EPC cells.

Die deutsche Fischerei auf den "ozeanischen" Rotbarsch (Sebastes mentella) von 1995 bis 1998

Recently, the German redfish fishery displayed a pronounced seasonal pattern in geographic effort distribution and depth. The second and third quarters were the main season when 80 % of the effort was exerted. During the second quarter, the fleet activities were concentrated in international waters close to the Icelandic Exclusive Economic Zone (EEZ), fishing at depths exceeding 600 m. In contrast, the catches in the third quarter were taken mainly inside the Greenland EEZ at depths around 300 m. From 1995 to 1998, the annual effort ranged from 14 000 to 18 000 trawling hours, without a trend. This effort yielded about 18 000 to 21 000 t (international catch > 100 000 t) annually. Since 1996, the catch rate (CPUE) decreased during the main season. The decrease in CPUE should be interpreted as the first reaction of the stock to increased exploitation. The fish size also varied seasonally and peaked during the second quarter at depths exceeding 600 m. Here, males were bigger than females and both sexes were equally frequent. The increase of fish size with increasing depth did not contribute to the hypothesis of two separate pelagic redfish stocks above and below 500 m. In contrast, the close relation between fish size and depth point to the so-called “deeper-bigger phenomenon” which was found in numerous fish stocks. Very few redfish in the catches were immature.

Vergleichende Texturuntersuchungen an Filets von Kliesche (Limanda limanda) und Scholle (Pleuronectes platessa) in Abhängigkeit von Eislagerzeit post mortem, TK-Lagerung und Erhitzen

Instrumental investigations of texture have been performed using texture profile analysis. The following textural parameters have been assessed: hardness, gumminess, chewiness, springiness, cohesiveness and adhesiveness. The fillets of both species have been prepared from deep frozen headed and gutted raw material without fins after frozen storage of 0, 23 and 34 weeks, respectively. Deep freezing of fishes has been performed on board immediately after hauling or after 6 day’s storage in ice. Before texture measurement the raw material has been thawed and the measurement was carriedout on both thawed and microwave-heated fillets. In general, it can be concluded that both fish species are comparable in their texture parameters. The hardness of heated dab has been slightly higher comparing with that one of plaice. All other texture parameters showed a fairly good conformity between both species. While the hardness of dab increased during heating, it was decreasing in plaice. This was the only one significant difference between both fishes during heating. Adhesiveness as well as cohesiveness increased remarkably during heating. Changes effected by ice storage were only slight. Frozen storage, in contrast, caused a significant decrease of adhesiveness measured after heating the fillets of both species.

Die Verwendung von Zusatzstoffen bei Krebstieren unter besonderer Berücksichtigung von Phosphaten. Eine Literaturübersicht

Die Krebstiere erfreuen sich sowohl national als auch international wachsender Beliebtheit bei den Verbrauchern. Mit der Intensivierung von Aufzucht- und Fangmethoden sowie mit der Anpassung der Verarbeitungstechnologien an die Erfordernisse des Exports und der dafür notwendigen Sicherung einer gleichmäßigen, möglichst hohen Qualität der Krebstiererzeugnisse gelangen in verstärktem Umfang Zusatzstoffe zum Einsatz, denen die Überwachungsorgane, Verbraucher und ihre Schutzorganisationen immer häufiger kritisch begegnen (Hermes 1995). Im folgenden soll versucht werden, in einem kurzen Überblick den gegenwärtigen Sachstand darzustellen.

Bewertung der Farbe von frischen und tiefgefrorenen Räucherlachsseiten mittels objektiver Farbmessung

Colour measurements were performed on smoked Norwegian salmon sides using an objective method based on the CIELab-system. The influence of a freeze/thaw cycle was evaluated. Already after a short frozen storage of 8 hours a signiticant colour difference could be noticed. This was manifested by an increase in lightness as well as in redness and yellowness as result of the freeze/thaw cycle. These colour changes were observable by eyes too.

Trendanalyse von Daten aus der Uberwachung von Nordseefisch auf chlorierte Kohlenwasserstoffe

Die internationale Übereinkunft, Einträge in die Nordsee im Zeitraum 1985 bis 1995 deutlich zu verringern war Ergebnis der Nordseeschutzkonferenzen (London, 1987 und La Hague, 1990). Das Institut für Fischereiökologie untersucht im laufenden Joint Monitoring Programme (JI\IP) der Oslo- und Pariskommissionen die Belastung von Fischen der Nordsee mit Schadstoffen. Das Vorkommen chlorierter Kohlenwasserstoffe wird u.a. durch Bestimmen der Gehaltswerte von HCB und den Leitkongeneren der PCB in Lebern von Fischen erfaßt.