Development of Fish Sauce from Chum Salmon by Fermentation with Barley Koji and Halo-tolerant Microorganisms

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1 45 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No./,,2+,20 (,**0) 281 Development of Fish Sauce from Chum Salmon by Fermentation with Barley Koji and Halo-tolerant Microorganisms Shuji Yoshikawa, Akira Tanaka, Takafumi Nishikiori and Tomoki Ohta Hokkaido Food Processing Research Center, /23., Bunkyodai-Midorimachi, Ebetsu *03*2-0 A fish sauce (CSS) was prepared from gutted chum salmon (Oncorhynchus keta) using barley koji and halo-tolerant microorganisms (HTM) Zygosaccharomyces rouxii, Candida versatilis and Tetragenococcus halophilus. During fermentation, chemical analysis was performed to determine the ph of the fish sauce mash (moromi). After fermentation, the optical density at //* nm and the chemical and extractable components of CSS were compared with those of Thai fish sauce (nampla) and soy sauce. The ph of CSS moromi fell rapidly early in the fermentation process, and the color of CSS was lighter than that of fish sauce prepared without using HTM. The ethanol content of CSS was higher than that of nampla, but lower than that of soy sauce. According to free amino acid analysis, contents of aspartic acid, glycine, lysine and leucine were higher in CSS than in nampla and soy sauce ; however, its lactic acid, acetic acid and pyroglutamic acid contents were lower. Sensory evaluation showed that CSS had a soy-sauce-like flavor and a less fishy odor than nampla. (Received Jul..,,**/ ; Accepted Feb.,/,,**0) +. / HDMF., /-,H HMMF. /-,H 0 1 Penicillium nigricans 2 *03*2-0 /23. Corresponding author yoshikawa@foodhokkaido.gr.jp 3 +*++ Tetragenococcus halophilus Zygosaccharomyces rouxii +,+- / ++ Z. rouxii, Candida versatilis T. halophilus +,**+ +* Oncorhynchus keta,/ Aspergil-

Hokkaido Food Processing Research Center, /23.

2 282 /- /,**0 / 46 lus oryzae T. halophilus, Z. rouxii C. versatilis,.,*,* 2** g,** ml + / / wv T. halophilus, Z. rouxii C. versatilis +.*+* 0 g -1./,./ - 0 2** g,. -* 2/ -* *./ CELPURE S+***, ADVANCED MINERALS CORPORATION - No. /C - ph, Brix, Brix +. +/ TS-3* +** F-kit + ml. ml + ml 33./. ml *.- ml *.*, N + ml L-3,** +* +** F-kit / HPLC : TSK-gel OApak-P, TSK-gel OApak-A, : *.1/ mm ph,.2 : *./ mlmin, : *., mm BTB-+/ mm ph 2.0 : 0* :./* nm. //* nm OD SHIMADZU, UV-+,**. +* :,2.* : JAS *, + * +, * +, -. +, Z. rouxii C. versatilis T. halophilus ph 0 +.,+ ph Fig T. halophilus ph ph ph -1./,./ Table + ph,2 ph,+,2 3* + ph

*, N + ml L-3,** +* +** F-kit / HPLC : TSK-gel OApak-P, TSK-gel OApak-A, : *.1/ mm ph,.2 : *./ mlmin, : *., mm BTB-+/ mm ph 2.0 : 0* :./* nm.

3 47 : 283 Fig. + Changes in ph of chum salmon moromi (fish sauce mash) during fermentation Frozen chum salmon was thawed, gutted and minced. Moromi (fish sauce mash) was prepared by fermenting a mixture of minced meat, salt (,*, purity 3/), water-based barley koji (,*) and halo-tolerant microorganisms (/) (HTM : Zygosaccharomyces rouxii, Candida versatilis and Tetragenococcus halophilus in a suspension containing / brine on a wet basis at -1./,./ for 3* days. The ph values of CSS moromi prepared with HTM () and without HTM () were measured during fermentation. Water-based barley koji was prepared by mixing 2** g of barley koji and,** ml of water ; the mixture was allowed to stand for + hour before use. After fermentation the moromi was centrifuged at 0,2**g for-* min at.. The obtained supernatant was heated at 2* for -* min and mixed with *./ diatomaceous earth. The mixed sauce was allowed to stand for - days at room temperature, and was then filtered with a No. / C filter paper. This sauce will be hereafter called chum salmon sauce (CSS). Table + Starter inoculation E#ect of HTM inoculation on color and lactic acid content of fish sauce prepared from chum salmon using barley koji Fermented period (day),+,2 3*,+,2 3* OD //* Lactic acid (mg/+** ml) *43-, ,- *4/.1 *43/ , ,,3,/0 HTM : halo-tolerant microorganisms (Zygosaccharomyces rouxii, Candida versatilis and Tetragenococcus halophilus)4, ph, Brix Table, ph Brix - Park +2 ph +3,*,+,,, +** ml.,* mg - +,-,. +./* wv +0 wv *.2 wv Table

Candida versatilis and Tetragenococcus halophilus in a suspension containing / brine on a wet basis at -1./,./ for 3* days.

4 284 /- /,**0 / 48 Table, Comparison of chemical composition of CSS with those in Nampla and soy sauce CSS Nampla Soy sauce ph Brix Total Nitrogen (g/+** ml) Soluble solids excluding salt Sodium chloride (g/+** ml)* Lactic acid (mg/+** ml) Acetic acid (mg/+** ml) Pyroglutamic acid (mg/+** ml) Ethanol (mg/+** ml) /4/.-43,4+/ +042,14+ 0* / ,4-3,,4+ +14,,/ ,* / , */ * Calculate from sodium concentration4 : not detected4 Soluble solids excluding salt,- Brix-sodium chloride4 See Fig4+ for CSS4 Table - Comparison of free amino acid composition of CSS with those in Nampla and soy sauce (mg/+** ml) Amino acid CSS Nampla Soy sauce Alanine 0-* /*/ 00- Arginine //3, /*+ Asparagine 11 3 Aspartic acid 0+1 2* +3, Glutamic acid 210,/1 +,+/ Glutamine + Glycine /+2,**,2+ Histidine * +.* Isoleucine ,2 Leucine 113 / Lysine 121 /,, -2, Methionine,./,,, ++* Phenylalanine Proline * -/3 Serine.** +,1.+* Threonine -13,22,23 Tryptophan,+ /* Tyrosine Valine /-0 0*../0 Anserine*.31.+ Citrulline -3- Ornithine. -/ / Taurine +* Total 2/,1 /*1+ 00*1 : not detected * b-alanyl-+-methyl-l-histidine See Fig4+ for CSS4 +.. : +,,/,0,1 *.*.1 mm *.* Table, Table - ANTN -1.0,..2./.-,2 Park,3 +1 *.-

5 49 : 285 Fig., Sensory evaluation of the properties of CSS, nampla and soy sauce CSS () andnampla () were compared with soy sauce (koikuchi shoyu), with reference to 2 descriptors of quality. Soy sauce () was used as a control. For 1 of these descriptors (all except for fishy odor), CSS and nampla were scored on scales of, to, :,very weak ; +strong ; *same as control ; +strong ;,very strong. For fishy odor, CSS and nampla were scored on scales of * to. : *no fishy odor (same as control) ; +very weak ;,weak ; -strong ;.very strong. Significance among CSS, soy sauce and nampla were assessed by the two-way layout method +0 :*p*.*/. -* AMP, IMP, GMP - Fig., C. versatilis.-ep..-eg., Z. rouxii HEMF.,or/ /or,-,h -+-, C. versatilis Z. rouxii - / ++ -/+/ mg +** ml,./ HEMF -- C. versatilis.-eg

For 1 of these descriptors (all except for fishy odor), CSS and nampla were scored on scales of, to, :,very weak ; +strong ; *same as control ; +strong ;,very strong.

6 286 /- /,**0 / 50 O. keta Z. rouxii, C. versatilis T. halophilus 0 ph + Sanchez, P.C., Microorganisms and Technology of Philippine Fermented Foods, +* +3,2 +333, Aryanta, W.R., Traditional Fermented Foods in Indonesia, +* 3*+*,,*** * /-+/ /. + 2,** ,, /+1.,** / ,**, +* Sanceda, N.G., Kurata, T., Suzuki, Y. and Arakawa, N., Oxygen E#ect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce, J. Food Sci., /1 ++,*++-/ +33, , , :,**,+3+-,+,***. +,.,/ *-++*3,**+ +. pp / pp.,,- +33/ +0 pp Uchida, M., Ou, J., Chen, B.W., Yuan, C.H., Zhang, X.H., Chen, S.S., Funatsu, Y., Kawasaki, K., Satomi, M. and Fukuda, Y., E#ect of soy sauce koji and lactic acid bacteria on the fermentation of fish sauce from freshwater silver carp Hypophthal-michthys molitrix, Fish. Sci., 1+.,,.-*,**/ +2 Park, J., Ishida, K., Watanabe, T., Endoh, K., Watanabe, K., Murakami, M. and Abe, H., Taste-active components in a Vietnamese fish sauce, Fish. Sci., ,*,**, +3 pp.,11, ,*,,,0., ,+,* +*3++, +31-,, 2 / ,,- 3 +*-+*1 +32-,. +1*-,**.,/ pp. +-,-** +33,, , / +32,,2,3.//+ +330,3 Park, J., Ishida, K., Watanabe, T., Endoh, K., Watanabe, K., Murakami, M. and Abe, H., Taste e#ect of oligopeptides in a Vietnamese fish sauce, Fish. Sci., 02 3,+3,2,**, -*.1,.+,.2,*** ,, , pp. +/,,, Soy Sauce,.,*3,, ,,/

, Suzuki, Y. and Arakawa, N., Oxygen E#ect on Volatile Acids Formation During Fermentation in Manufacture of Fish Sauce, J. Food Sci., /1 ++,*++-/ +33, ++ + +22+3, +333 +, :,**,+3+-,+,***. +,.,/ +- 01 ++*-++*3,**+ +.

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