Development of fish sauce from chum salmon by fermentation with barley koji and halo-tolerant microorganisms
2006
Yoshikawa, S.(Hokkaido. Food Processing Research Center, Ebetsu (Japan)) | Tanaka, A. | Nishikiori, T. | Ohta, T.
A fish sauce (CSS) was prepared from gutted chum salmon (Oncorhynchus keta) using barley koji and halo-tolerant microorganisms (HTM) Zygosaccharomyces rouxii, Candida versatilis and Tetragenococcus halophilus. During fermentation, chemical analysis was performed to determine the pH of the fish sauce mash (moromi). After fermentation, the optical density at 550 nm and the chemical and extractable components of CSS were compared with those of Thai fish sauce (nampla) and soy sauce. The pH of CSS moromi fell rapidly early in the fermentation process, and the color of CSS was lighter than that of fish sauce prepared without using HTM. The ethanol content of CSS was higher than that of nampla, but lower than that of soy sauce. According to free amino acid analysis, contents of aspartic acid, glycine, lysine and leucine were higher in CSS than in nampla and soy sauce ; however, its lactic acid, acetic acid and pyroglutamic acid contents were lower. Sensory evaluation showed that CSS had a soy-sauce-like flavor and a less fishy odor than nampla.
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