The effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of fish sauce produced from sailfin sandfish (Arctoscopus japonicus) with different salt concentrations (10% and 20%) were investigated over 10 months. Fish sauces prepared from sailfin sandfish with rice koji and a low salt concentration had higher total nitrogen, amino nitrogen and total free amino acid than did those without rice koji or with a high salt concentration. Sensory evaluation of fish sauces prepared with rice koji and a low salt concentration found better taste, flavour and overall acceptance than those prepared without rice koji during fermentation (P < 0.05). The use of rice koji increased the total nitrogen, amino nitrogen and free amino acid and also enhanced the sensory qualities during fermentation. These results suggest that the use of rice koji can result in a low-salt fish sauce with better flavour.
|Number of pages||12|
|Journal||International Journal of Food Science and Technology|
|Publication status||Published - 2016 Aug 1|
Bibliographical noteFunding Information:
This study was supported in part by a grant from the Ministry of Trade, Industry and Energy (GN142014362), Republic of Korea.
© 2016 Institute of Food Science and Technology
- Aspergillus luchuensis
- biochemical properties
- low-salt fish sauce
- rice koji
- sailfin sandfish
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering