Properties of 'Shishibishio' fermented pork meat sauce
2007
Mikami, M.(Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido (Japan)) | Trang, N.H. | Shimada, K. | Sekikawa, M. | Fukushima, M. | Ono, T.
The aim of this study was to produce fermented 'Shishibishio' meat sauce from pork and analyze its properties. The fermentation mixtures (moromi) were prepared by mixing ground pork with salt at three different concentrations (15, 20 and 25% w/w) with koji, pepper, water and Alcalase 2.4L. The mixtures were then incubated at 30 deg C for 6 months. After one month of fermentation, Flavourzyme 500 L was added to the moromi mixtures. Bacterial counts gradually decreased during fermentation, and after 6 months the common bacteria count was 3.9-7.0 x 10E2 cfu/g, lactic acid bacteria count was below 300, and coliform bacteria were undetected. The recovery percentage of Shishibishio obtained from moromi was between 67.0 and 78.5% with a pH value between 4.76 and 5.01 and protein recovery percentage between 71.9 and 79.8%. Total nitrogen, peptides and free amino acid contents were 1.7-2.0g, 3.5-6.3g and 4.8-7.8g per 100 ml, respectively. The addition of Flavourzyme 500 L increased the total free amino acid content to 12.2-16.5% (p0.05). A 15% salt mixture resulted in a 20.5 to 20.8% salt concentration in the product, and 20 and 25% salt mixtures resulted in product salt concentrations of 22.8 and 23.5%, respectively. Results of the sensory evaluation of Shishibishio indicate that 20% salt moromi has a higher sensory evaluation value which is further increased by the addition of Flavourzyme 500 L.
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