Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce |
| |
| Authors: | Byoung‐Mok Kim Jae‐Ho Park Dong‐Soo Kim Young‐Myung Kim Joon‐Young Jun In‐Hak Jeong Si‐Youl Nam Young‐Min Chi |
| |
| Affiliation: | 1. Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea;2. Division of Strategic Food Industry Research, Korea Food Research Institute, Seongnam, Republic of Korea;3. Jeonbuk Institute for Bioindustry, Jeonju, Republic of Korea;4. Gi‐jang Mulsan Co. Ltd., Busan, Republic of Korea;5. Department of Marine Food Science and Technology, Gangneung‐Wonju National University, Gangneung, Republic of Korea;6. Donglim Co. Ltd., Gangneung, Republic of Korea |
| |
| Abstract: | The effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of fish sauce produced from sailfin sandfish (Arctoscopus japonicus) with different salt concentrations (10% and 20%) were investigated over 10 months. Fish sauces prepared from sailfin sandfish with rice koji and a low salt concentration had higher total nitrogen, amino nitrogen and total free amino acid than did those without rice koji or with a high salt concentration. Sensory evaluation of fish sauces prepared with rice koji and a low salt concentration found better taste, flavour and overall acceptance than those prepared without rice koji during fermentation (P < 0.05). The use of rice koji increased the total nitrogen, amino nitrogen and free amino acid and also enhanced the sensory qualities during fermentation. These results suggest that the use of rice koji can result in a low‐salt fish sauce with better flavour. |
| |
| Keywords: |
Aspergillus luchuensis
biochemical properties low‐salt fish sauce rice koji sailfin sandfish |
|
|
