Nguyen Hien Trang* **

152 Nippon Shokuhin Kagaku Kogaku Kaishi Vol.., No.., +,+3 (,**1) 10 Nguyen Hien Trang* ** * Department of Food Science and Technology, Hue University of Agriculture and Forestry ** Properties of "Shishibishio Fermented Pork Meat Sauce Masayuki Mikami, Nguyen Hien Trang*, Ken-ichiro Shimada, Mitsuo Sekikawa, Michihiro Fukushima and Tomotada Ono** Obihiro University of Agriculture and Veterinary Medicine, Inada-cho, Obihiro, Hokkaido *2*2 * Department of Food Science and Technology, Hue University of Agriculture and Forestry, +*, Phung Hung, Hue, Vietnam ** The United Graduate School of Agricultural Science, Iwate University, Ueda, Morioka, Iwate *,*2* The aim of this study was to produce fermented "Shishibishio meat sauce from pork and analyze its properties. The fermentation mixtures (moromi) were prepared by mixing ground pork with salt at three di#erent concentrations (+,,* and, ww) with koji, pepper, water and Alcalase,.. L. The mixtures were then incubated at -* for 0 months. After one month of fermentation, Flavourzyme ** L was added to the moromi mixtures. Bacterial counts gradually decreased during fermentation, and after 0 months the common bacteria count was -.31.*+*, cfug, lactic acid bacteria count was below -**, and coliform bacteria were undetected. The recovery percentage of Shishibishio obtained from moromi was between 01.* and 12. with a ph value between..10 and.*+ and protein recovery percentage between 1+.3 and 13.2. Total nitrogen, peptides and free amino acid contents were +.1,.* g, -.0.- gand..21.2 gper ml, respectively. The addition of Flavourzyme ** L increased the total free amino acid content to +,.,+0. (p*.*). A + salt mixture resulted in a,*. to,*.2 salt concentration in the product, and,* and, salt mixtures resulted in product salt concentrations of,,.2 and,-., respectively. Results of the sensory evaluation of Shishibishio indicate that,* salt moromi has a higher sensory evaluation value which is further increased by the addition of Flavourzyme ** L. (Received Aug. 1,,**0 ; Accepted Jan. 3,,**1) Keywords : meat sauce, fermented seasoning, pork, peptides, free amino acids : +. *2*2, ++ * +*, Phung Hung, Hue, Vietnam ** *,*2* +22 Corresponding author m.mikami@m-.octv.ne.jp +, 0 1 ** t + BSE

11 : 153 2 3+* ++ -* +* +, +- Flavourzyme ** L + +,*, Alcalase,4. L.3-,.1 +*.0*,-*,**.,1,+-,* + *** + *** + *** :g4 +, Alcalase,.. L EC -..,+.0, Flavourzyme ** L EC -.. ++.+ Novozymes Aspergillus oryzae * ww +,*, ww +* *. Alcalase,.. L *. +.* kg + - -* 0 +, Flavourzyme ** L *. +, * +, - 0,2 ***g -*, No. C +, - g. ml -1.2 MRS OXOID -1 1, Coliform MERCK -1,.. ph -. ml ph HM-S TOA, g, ml,* ml + DK0 ml +* ml UDK +,0D, *.+ NNaOH

154..,**1. 12, + +0 ; -* +, - 0 ; Alcalase,.. L. 0. ml. TCA -1 -* No. C, TCA *0* New 2***,** OPA 1, TM, * - 2 +0 -. 0 +0 +,..,.++* cfu g,.3.+*. cfug,,..,.0 +* - cfug + + 0 -.31.*+*, cfug - -** + -**, Flavourzyme ** L 2 +1 -.,+* 1 cfug. 0.0+* 0 cfug Pediococcus halophilus + +,,*, +- + +. -.3+* -,.0 +* cfuml + -.++* 0,.1+* 1 cfug,+ +.* +*,,.3+* cfuml +0 0 -.31.*+*, cfug

13 : 155, +,*, Alcalase,4. L ALFL Alcalase,4. L ALFL Alcalase,4. L ALFL cfug * +, - 0 4++*,4*+*. +4,+*..42+* - 14*+*, +4+*. -4-+* - -43+*,.42+*.4++* -,4,+* - +4-+* - 043+*, +4.+* - 04.+*, -4-+*,.4,+* -4,+* -,43+* - +4-+* - 43+*,,4-+* - -40+*, -41+*, cfug * +, - 0 4+*. -4,+* -,4*+* - -** -** +40+* - -** -**.4-+*. +43+* - +4-+* - -** -** +4,+* - -** -**,43+*. +4-+* - -4,+*, -** -** -4,+*, -** -** cfug * +, - 0,40+* - -**,4+* - -**,4.+* - -** - ALFL ; Alcalase,4. L Flavourzyme ** L ; not detected4 Flavourzyme ** L +,,,+.1,3.0 - + + +.0.3 0 01.*12. Flavourzyme ** L p*.* 0 Alcalase,.. L,.-.,.3.2 +- +.-.1.3.0 0,.13.+ - ph..30.* ph - Flavourzyme ** L +, + ph 0..3. Flavourzyme ** L..10 0,*,.*+.*1 -.,.- +- ph +1 ph.0..1 + +2 ph..1.,.2

156..,**1. 14. ph ph ph ph 0, ph 0,*, ph + 0.03.. + 0 1+.313.2 2 +...2+.1 +*.- +- - -.1.1.- -,.-0., Flavourzyme ** L 0 *.*.0 g ml + 0 +.1,.* g ml - Flavourzyme ** L *,.,.0 g ml +- 0 +.1-,..3 g ml, 0 0 +..,,.+0 g ml - *.-3-.*2 +3 +.11-.,, g g Protease A 3- -.,, g g +.,.*,.*,* *.1*.2 g ml 1 + -.-... g ml 0..20.- g ml Flavourzyme ** L +

15 : 157 1 2 ; 0, - p *.* 0 Alcalase,.. L Flavourzyme ** L,,* 0 2 + 1.* g ml Flavourzyme ** L 1.2 g ml,*,..2. g ml Flavourzyme ** L p*.* *.13 *.3g ml Flavourzyme ** L +- + 1.. g ml,,* 0.0 g ml,,.1 g ml Flavourzyme ** L Flavourzyme ** L +3 Aroase 2.+ g g, PapainW.* 2.3 g g, ProteaseA +*.. g g 3.* g ml +2 1.-+*., g ml,.13.0 g ml,+. *.2-.3 g ml -,* 3 Flavourzyme ** L 3 ;,* 0 Glu 301 mg ml, Lys 1-* mg ml, Leu 2, mg ml, Ala *0 mg ml, Asp.1+ mg g +,,,,- Glu Lys Lue +* *.1+.+ g g,, -.0-.3 g g,+ Glu Lys Asp Ala Glu Lys Leu, Asp -+ Glu

158..,**1. 16 0 - +,*, 0 +,*.,*.2,*,,.2,-.,,,,.3,-.,*,,- + 1*,0.,-*.. + +..2,0. 0,.1,1.- 0 - Alcalase,4. L ALFL +,*4+4*1,*42*4..,*,-4,-,,42-,,-4*4,2,,43*412 ; 0 ; ww ALFL ; Alcalase,4. LFlavourzyme ** L4,* + ph. ph.* + ph.*,*.. 21. + *.*0., +,* 1.*21.,* 0., Flavourzyme ** L 2+.- +0 3. +,*, Alcalase,4. L ALFL Alcalase,4. L ALFL Alcalase,4. L ALFL 214 3-42 3-42 3-42 +242 +242 14* 2+4-214 14* +242 214 * 2+4- +241 2+4- +241 -+4-.-42-140 +242.-42 2+4- +241 -+4-.-41 -+4-.-41 ; 0 ; +0 ALFL ; Alcalase,4. LFlavourzyme ** L, ; +0

17 : 159,*, Alcalase,.. L - +,*, -* 0 + Flavourzyme ** L 0 -.31.*+*, cfug, -** + 0 01.*12. ph..10.*+ 1+.313.2 +.1,.* g ml, -.0.- g ml,..21.2 g ml Flavourzyme ** L p*.* +,*.,*.2,*,,,.2,-.,* Flavourzyme ** L,+ COE A-+ +,.1.2 +32, New Food Industry, -+ -0.2 +323 - + +++ +33..-*,.-- +330 +,,2 +32. 0.1,.+,.2,*** 1.3 +++,**, 2 0 2+23 +32 3 2 0-30.1 +321 +* 0* +-,+ +323 ++.- A+*3++. +33. +,.-* +0,- +330 +- Nguyen, H.T., Shimada, K., Sekikawa, M., Ono, T. and Mikami, M., Fermentation of meat with koji and commercial enzymes, and properties of its extract. J. Sci. Food Agric., 2, +2,3+2-1 (,**). +. * +*0++*00 +32. + -3 1*,1*0 +33, +0,0,0-,1+,*** +1.1-03-11,*** +2 00 +*-0+*.,*** +3 Oncorhynchus keta,3 +1,-,***,* New Food Industry,. -3.,**-,+ No. + -2.,,**,, Dorj, S.M.,.0 1+12,**.,- 10,3-2,** +2 2 1 +3 + 3