Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters

Fisheries Science

Volumn 75, Issue 2, 2009, Pages 481-489

  Giri, Anupam ^a   Osako, Kazufumi ^a   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Extractive components; Fermented fish meat paste; Koji mold; Taste

Indexed keywords

PISCES;

EID: 67849090544     PISSN: 09199268     EISSN: 14442906     Source Type: Journal    
DOI: 10.1007/s12562-009-0069-1     Document Type: Article

References (27)

1. Steinkraus KH (1993) Comparison of fermented foods of the East and West. In: Lee CH, Steinkraus KH, Reilly PJA (eds) Fish fermentation technology. United Nations University Press, Tokyo, pp 1-12
2. A Gildberg J Espejo-Hermes F Mango-Orejana 1984 Acceleration of autolysis during fish sauce fermentation by adding acid and reducing the salt content J Sci Food Agric 35 1363 1369
3. BH Han TJ Bae HD Cho BS Kim SI Choi 1990 Conditions for rapid processing of modified fish sauce using enzymatic hydrolysis and improvement of product quality. 1. Fish sauce from mackerel waste and its quality Bull Korean Fish Soc 23 109 124
4. Z Huang X Xu Y Yang 1980 Studies on quick fermentation of fish sauce and on effect of the fermentation in lower salt and higher temperature processing J Fish China 4 141 146
5. EH Lee TH Lee JS Kim CB Ahn 1989 Processing and taste compounds of fish sauce from skipjack scrap Bull Korean Fish Soc 22 25 35
6. M Kunimoto K Terao M Kaneniwa 1992 Consumption of trimethylamine and trimethylamine N-oxide by Aspergillus oryzae Nippon Suisan Gakkaishi 58 1471 1476
7. K Osako A Yamaguchi M Kiyohara Y Nozaki 2001 Seasonal variations in the kamaboko gel-forming ability of horse mackerel meat paste Nippon Suisan Gakkaishi 67 252 260
8. K Osako A Yamaguchi T Kurokawa K Kuwahara H Saito Y Nozaki 2002 Chemical components and body color of horse mackerel caught in different areas Fish Sci 68 587 594
9. K Osako K Kuwahara Y Nozaki 2003 Seasonal variations in gelforming ability of rabbit fish Fish Sci 69 1281 1289
10. Giri A, Osako K, Ohshima T (2009) Effect of raw materials on the extractive components and taste aspects of fermented fish paste: Sakana Miso. Fish Sci (in press). doi: 10.1007/s12562-009-0068-2
11. Tokunaga T (1982) Analysis method of trimethylamine in fish and shell fish meat. In: The Japanese Society for Food Science, Technology (ed) Analysis method of foods (in Japanese). Korin Publ, Tokyo, pp 674-676
12. Y Funatsu 2002 The taste and flavor of fish sauce prepared by the use of soy sauce koji Nippon Shokuhin Kogyo Gakkaishi 49 1 11
13. S Moore 1963 On the determination of cystine as cysteic acid J Biol Chem 238 235 237
14. Union of Japanese Scientists and Engineers (1995) Qualitative aspect of sensory experience-phenomenological description and descriptive terms. In: Union of Japanese Scientists, Engineers (eds) Sensory evaluation handbook (in Japanese). JUSE Press, Tokyo, pp 26-28
15. S Chayovan RM Rao JA Liuzzo MA Khan 1983 Fatty acids and sensory acceptance of a dietary sodium-potassium fish sauce J Agric Food Chem 31 14 17
16. M Shimoda R Peralta Y Osajima 1996 Headspace gas analysis of fish sauce J Agric Food Chem 44 3601 3605
17. T Fujii B Basuki H Tozawa 1980 Chemical composition and microflora of fish sauce 'Patis' Bull Jpn Soc Sci Fish 46 1235 1240
18. FG Ijong Y Ohta 1996 Physicochemical and microbiological changes associated with Bakasang processing-a traditional Indonesian fermented fish sauce J Sci Food Agric 71 69 74
19. k Lopetcharat JW Park 2002 Characteristics of fish sauce made from pacific whiting and surimi by products during fermentation stage J Food Sci 67 511 516
20. YH Tsai CY Lin LT Chien TM Lee CI Wei DF Hwang 2006 Histamine contents of fermented fish products in Taiwan and isolation of histamine-forming bacteria Food Chem 98 64 70
21. K Kaneko K Tsuji CH Kim C Otoguro T Sumino K Aida K Sahara T Kaneda 1994 Contents and compositions of free sugars, organic acids, free amino acids, and oligo peptides in soy sauce and soy paste produced in Korea and Japan Nippon Shokuhin Kogyo Gakkaishi 41 148 156
22. Y Funatsu R Sunago S Konagaya T Imai K Kawasaki F Takeshima 2000 A comparison of extractive components of a fish sauce prepared from frigate mackerel using soy sauce koji with those of Japanese-made fish sauces and soy sauce Nippon Suisan Gakkaishi 66 1036 1045 (Pubitemid 33237862)
23. Tochikura T, Nakadai T (1994) Enzymes. In: Tochikura T (ed), Science and technology of soy sauce (in Japanese). Brewing Society of Japan, Tokyo, pp 171-194
24. K Iwata K Kobashi J Hase 1979 Studies on muscle alkaline protease-VII. Effect of the muscular alkaline protease and protein fractions purified from white croaker and horse mackerel on the 'Himodori' phenomenon during kamaboko production Nippon Suisan Gakkaishi 45 157 161
25. K Osako MA Hossain K Kuwahara A Okamoto A Yamaguchi Y Nozaki 2005 Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish Fish Sci 71 13471355
26. HA Conner FJ Allgier 1976 Vinegar: its history and development Adv Appl Microbiol 20 81 133
27. PK Sarkar E Morrison U Tingii SM Somerset GS Carven 1998 B-group vitamin and mineral contents of soy beans during 'Kinema' production J Sci Food Agric 78 498 502