Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

Byoung Mok Kim, Jae Ho Park, Dong Soo Kim, Young Myung Kim, Joon Young Jun, In Hak Jeong, Si Youl Nam, Young Min Chi

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1888-1899
Number of pages12
JournalInternational Journal of Food Science and Technology
Volume51
Issue number8
DOIs
Publication statusPublished - 2016 Aug 1

Keywords

  • Aspergillus luchuensis
  • biochemical properties
  • low-salt fish sauce
  • rice koji
  • sailfin sandfish

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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