Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different Koji molds as starters
2009
Giri, A.(Tokyo Univ. of Marine Science and Technology (Japan)) | Osako, K. | Ohshima, T.
We have evaluated four commercially available mold starters (SP-01, NY, M1, and 'for kome miso') for fermented fish pastes with the aim of determining the effect of different koji molds on the nutritional and sensory characteristics of the fermented product. Comparative studies among different fermented fish and bean pastes were also conducted. Protein contents were considerably higher in the fermented fish pastes (22.7-24.1%) than the fermented bean pastes (8.2-12.8%). Free amino acids, oligopeptides, organic acids, mineral content, and sensory scores of the fermented fish pastes were superior to those of the bean pastes in terms of nutritional aspects. Sensory evaluation of fermented fish and bean pastes clearly indicated that different koji molds used as starters had little effect on the taste of the fermented fish pastes. However, in terms of nutritional and sensory characteristics, fermented fish pastes from trash fishes were found to be both commercially valuable and a potential gain to food processing firms among the many new generic fermented food products becoming available.
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