Comparison of characteristics of fermented salmon fish sauce using wheat gluten koji with those using soy sauce koji

• Published in: Food Science and Technology Research Vol. 12; no. 3; pp. 206 - 212
• Main Authors: Indoh, K, Nagata, S, Kanzaki, K, Shiba, K, Nishimura, T
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2006; Japan Science and Technology Agency
• Subjects: Abbreviations : Glx : Glu+Gln+pyroglutamic acid; amino acid; Asx : Asp+Asn; chemical analysis; chemical composition; ethanol; fermentation; fermented fish; fish sauce; free amino acids; koji; kojic acid; lactic acid; nitrogen; peptide; peptides; salmon; Salmonidae; sensory evaluation; soy sauce; Triticum aestivum; wheat gluten; Japan
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.12.206

A new method for producing fermented fish sauce was developed to improve the taste of the fish sauce. The method involved the production of a fermented sauce, seasoning liquid from salmon that was enzymatically hydrolyzed with the wheat gluten koji, lactic acid bacteria and yeast. During fermentation, the total nitrogen, lactic acid, and ethanol contents in the fish sauce increased continuously and then plateaued 3 months after fermentation had begun. We investigated the chemical composition and the sensory properties of the fish sauce prepared by this 3-month fermentation, and we compared these characteristics with those of the fish sauce from salmon similarly hydrolyzed with soy sauce koji prepared from soybean and wheat. The fish sauce produced using wheat gluten was very light-colored and had a higher content of free amino acids, especially glutamic acid. The peptides consisted mainly of Glx, Asx and Pro, compared with Asx, Glx, and Gly in the liquid from soy sauce koji. Sensory evaluation revealed that the fish sauce derived from the wheat gluten koji had an intense umami taste and a fine flavor better than that of soy sauce koji.