Effects of Fermentation Method on Quality of Sakura Shrimp Sauce

DOI IR JASI HANDLE Web Site View 1 Remaining Hide 3 References
  • Funatsu Yasuhiro
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University
  • Hirose Tomohiro
    Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University
  • Yoshikawa Shuji
    Food Processing Research Center, Industrial Technology Research Department, Hokkaido Research Organization
  • Ochiai Yoshihiro
    Graduate School of Agricultural Science, Tohoku University

Bibliographic Information

Other Title
  • 発酵法の違いが桜えび醤の品質特性に及ぼす影響
  • ハッコウホウ ノ チガイ ガ サクラエビショウ ノ ヒンシツ トクセイ ニ オヨボス エイキョウ

Search this article

Abstract

<p>The aim of this study was to investigate the quality of fermented seasonings from sakura shrimp, Lucensosergia lucens, prepared using various fermentation methods in order to produce unique products for the purpose of efficient utilization of valuable resources. Seven shrimp sauce mashes (moromis) were prepared from minced meat with shells of sakura shrimp using two koji molds (rice koji (RK) and sakura shrimp koji (SSK)), 15% salt, halophilic lactic acid bacterium (Tetragenococcus halophilus) and soy sauce yeast (Zygosaccharomyces rouxii). After fermentation at 30°Cfor 24 weeks, moromis were heated up to 90°C and filtrated with No. 5C. The physicochemical properties of the moromis during fermentation and the final products were investigated. The pH decrease during fermentation was faster in moromis with T. halophilus than in moromis without. Total nitrogen (TN) of all moromis increased quickly up to 4 weeks and remained almost constant up to 24 weeks. TN levels at the end of fermentation were higher in SSK moromis than in RK moromis. On free amino acid (FAA) analysis, total FAA levels of the final products were higher in SSK than in RK, while levels of Glu, Asp, Leu and Ala were high in all samples.</p>

Journal

References(3)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top