Quality and Taste of Commercially available Fish Sauce

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  • ISHIKAWA Kyoko
    Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
  • UCHIDA Shino
    Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
  • SATO Haruka
    Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
  • ITO Toshihiko
    Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
  • WATANABE Takayuki
    Akita Research Institute of Food and Brewing

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Other Title
  • 市販魚醤の品質調査ならびに味質評価
  • シハンギョショウ ノ ヒンシツ チョウサ ナラビニ ミシツ ヒョウカ

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Description

We studied the quality and taste of commercially available fish sauces. The manufacture of fish sauces from fishery products and salts require long-term aging, because self-digestion of proteins in fishery products is a limited step in their production. The salt content was higher than in other types of fish sauce for preventing in increase in microbes, and significant increases in total amino acids and glutamic acid were observed in this type of fish sauce. The addition of salt and koji in the production of fishery sauce reduced the aging period. This type of fish sauce, therefore, did not require a great deal of salt, and the sweet fragrance of koji was characteristic. The differences in fish as material as well as manufacturing procedures affected the content of amino acid and organic acid, and the levels of lactic acid and glutamic acid caused differences in taste. When we used it for soup, the quality of the taste affected mildness and preference, suggesting a need for suitable addition quantity that we could put together quality.

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