49B-3 |
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A. Y. TANIGUCHI1, S. Kikuchi1, and K. Takano2. (1) Browing & Fermentation, Tokyo Univ. of Agriculture, 1-1-1, Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan, (2) Department of Applied Biology and Chemistry, Tokyo Univ. of Agriculture, Faculty of Applied Bioscience, 1-1-1, Sakuragaoka, Setagaya-ku, Tokyo, 156-8502, Japan In the production of fish sauce, to shorten the maturation period and to increase the content of amino acids, the flavor ingredient in fish sauce, various methods are being investigated such as the addition of proteases from microbes, soy sauce Koji, amino acids, and organic acids. For stable production of high-quality fish sauce, basic knowledge about production is necessary. In this study, as an approach to effectively use these mature chum salmon, we aimed to develop a method to produce high-quality salmon sauce by adding protease and collagenase. Sample as a control was salmon cut in small pieces and salt was added to 20% (w/w). In addition, to another control, protease was added and to a third one, both protease and collagenase were added. These three types of materials were maturated at 30degrees and their changes with time in pH, acidity, contents of total soluble nitrogen and free amino acids were investigated. After curing for 120 days, the content of total soluble nitrogen in each fish sauce was as follows: 2.11% in the control, 3.05% in that with protease and 3.40% in the one with both protease and collagenase, showing the promotion of protein breakdown by adding collagenase. Similarly, the contents of formol nitrogen and amino acids showed a tendency like total soluble nitrogen, being the highest in material with collagenase, then in that with protease, and the lowest in the control. It provides a new approach to use effectively those mature chum salmon, fish of low commercial value as food.
Session 49B, Aquatic Food Products: General
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