サイトウ　マサタカ   Masataka Saito
  西塔　正孝
   所属   栄養学部
   職種   教授
言語種別 英語
発行・発表の年月 2021/12
形態種別 研究論文
査読 査読あり
標題 Quality evaluation of long-term fermented shrimp sauce
執筆形態 共著
掲載誌名 Current Topics in Biotechnology Research Trend
掲載区分国外
巻・号・頁 12,pp.15-25
概要 The present study aimed to develop acceptable quality shrimp sauces using Alaskan pink shrimp. The sauces could be produced using fresh and broiled shrimp, rice koji, and alcalase 2.4L FG as necessary by long-term fermentation for 6 years. These were safe sauces with low levels of histamine. In addition, these were low-salt sauces when compared with commercially available fish sauces. Sensory analysis revealed that long-term fermented shrimp sauces did not have distinctive, complicate, and unacceptable odor, indicating good sensory acceptability. However, the sauces were dark in color owing to the excessive browning by the Maillard reaction. Among tested sauces, the sauce C was rich in free amino acids, such as alanine, glutamic acid, glycine, aspartic acid, and taurine. Thus, long-term fermented shrimp sauces could fulfill the demand of consumers and fish sauce industries as alternatives of commercially available fish sauces.
researchmap用URL http://www.researchtrends.net/tia/abstract.asp?in=0&vn=12&tid=48&aid=6906&pub=2021&type=3