穀醤油醸造技術を応用した新規魚醤油の開発

DOI NDLデジタルコレクション 日本農学文献記事索引 Web Site 被引用文献15件 参考文献36件

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タイトル別名
  • Development of a New Type Fish Sauce Using the Soy Sauce Fermentation Method.
  • コクショウユ ジョウゾウ ギジュツ オ オウヨウ シタ ギョショウユ ノ カイハツ

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A new type of fish sauce was prepared from two kinds of fish, Macruronus novaezelandiae and Thunnus maccoyi, and a squid Loligo bleekeri employing koji-mold, lactobacilli, and yeast which were adopted in soy sauce fermentation. During and after fermentation, chemical analyses were performed to determine pH, total nitrogen, reducing sugar, alcohol, and free amino acids. The sauces fermented for 6 months had a pH ranging from 4.8 to 5.0 which was the same as that of usual soy sauce. Total nitrogen content, however, ranged from 1.78 to 1.86% which was similar to that of traditional fish sauces (nuoc-mam). In terms of free amino acids, glutamic acid, alanine, leucine, and lysine increased during fermentation and were abundant in fish sauces. Sensory evaluation analysis proved that these fish sauces had a mellow taste and savory aroma without unpleasant smell in comparison with the traditional fish sauces.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 67 (6), 1103-1109, 2001

    公益社団法人 日本水産学会

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