Effect of Halotolerant Starter Microorganisms on Chemical Characteristics of Fermented Chum Salmon (Oncorhynchus keta) Sauce

• Published in: Journal of agricultural and food chemistry 2010-05, Vol.58 (10), p.6410-6417
• Main Authors: Yoshikawa, Shuji, Kurihara, Hideyuki, Kawai, Yuji, Yamazaki, Koji, Tanaka, Akira, Nishikiori, Takafumi, Ohta, Tomoki
• Format: Article
• Language: English
• Subjects: Adult; Amino Acids - analysis; Animals; Aspergillus oryzae; Aspergillus oryzae - metabolism; Biological and medical sciences; Candida; Candida - metabolism; Candida versatilis; Carboxylic Acids - analysis; color; Enterococcaceae - metabolism; enzymatic browning; ethanol; Female; Fermentation; Fish and seafood industries; Fish Products - analysis; Fish Products - microbiology; fish sauce; flavor compounds; Food Chemistry/Biochemistry; food composition; Food industries; free amino acids; Fundamental and applied biological sciences. Psychology; Hordeum - microbiology; Hot Temperature; Humans; koji; Maillard Reaction; Male; Odorants - analysis; Oncorhynchus keta; physicochemical properties; reducing sugars; salmon; salt tolerance; sensory properties; soy sauce; Taste; Tetragenococcus halophilus; Zygosaccharomyces; Zygosaccharomyces - metabolism; Zygosaccharomyces rouxii
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf904548u

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 °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.