title: Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
abstract: Chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with Aspergillus oryzae ) and halotolerant microorganisms (HTMs), Zygosaccharomyces rouxii , Candida versatilis , and Tetragenococcus halophilus , in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 +/- 2.5 degrees C for 84 days. The changes in the chemical components, color, and sensory properties during fermentation were investigated. Free amino acid content was increased, and the browning of fish sauce was enhanced by the usage of barley koji during fermentation. The halotolerant yeast (HTY) produced ethanol and repressed the browning by consumption of reducing sugar. Inoculated Z. rouxii in the fish sauce mash produced 2-phenylethanol (2-PE) and 4-hydoxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), and C. versatilis in the fish sauce mash produced 4-ethylguaiacol (4-EG), known as characteristic flavor compounds in soy sauce, adding soy-sauce-like flavor to the fish sauce. Thus, inoculation of HTMs and barley koji was effective for conferring the soy-sauce-like flavor and increasing free amino acid and ethanol contents in fish sauce product.
authors.affiliation: Hokkaido Food Processing Research Center, 589-4, Bunkyodai-Midorimachi Ebetsu 069-0836, Japan. yoshikawa-syuji@hro.or.jp
authors.forename: Shuji
authors.initials: S
authors.lastname: Yoshikawa
authors.forename: Hideyuki
authors.initials: H
authors.lastname: Kurihara
authors.forename: Yuji
authors.initials: Y
authors.lastname: Kawai
authors.forename: Koji
authors.initials: K
authors.lastname: Yamazaki
authors.forename: Akira
authors.initials: A
authors.lastname: Tanaka
authors.forename: Takafumi
authors.initials: T
authors.lastname: Nishikiori
authors.forename: Tomoki
authors.initials: T
authors.lastname: Ohta
mesh_terms: D000328:Adult; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D001236:Aspergillus oryzae / Q000378:metabolism; D002175:Candida / Q000378:metabolism; D002264:Carboxylic Acids / Q000032:analysis; D056569:Enterococcaceae / Q000378:metabolism; D005260:Female; D005285:Fermentation; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology*; D001467:Hordeum / Q000382:microbiology; D006358:Hot Temperature; D006801:Humans; D015416:Maillard Reaction; D008297:Male; D009812:Odorants / Q000032:analysis; D017685:Oncorhynchus keta; D013649:Taste; D020068:Zygosaccharomyces / Q000378:metabolism
chemical_list: D000596:Amino Acids; D002264:Carboxylic Acids