Development of enhanced value-added processed food of chum salmon (Oncorhynchus keta) dorsal muscle using koji and its chemical changes during the fermentation

Tanoue Y., . and Furuta Y., . and Kai N., . and Nagai T., . and Saito M., . and Suzuki N., . Development of enhanced value-added processed food of chum salmon (Oncorhynchus keta) dorsal muscle using koji and its chemical changes during the fermentation. pp. 2417-2427. ISSN 2231-7546

The koji was prepared using two kinds of koji molds for the production of soy sauce and pure sake. The acid protease acid carboxypeptidase -amylase and glucoamylase activities on the koji were extremely high and the activities for pure sake were slightly higher than those for soy sauce in any case. The development of the processed food tried to prepare using two kinds of koji and the dorsal muscle of chum salmon. During the period of fermentation the enzyme activities on the koji decreased but the endogenous total protease activities on the muscle increased with the passage of the day. Particularly the endogenous trypsin-like protease contributed largely to the autolysis on the muscle during the fermentation. The breaking strength on the muscle decreased but the contents of alanine glutamic acid and aspartic acid increased. The total peroxide values and total acid values tests showed that the degradation of the fats and oils contained in the sample was not observed during the storage and the fermentation at all. As a result of the color analysis and the sensory evaluation it became possible to develop enhanced value-added processed food with sweetness umami softness and thickness as well as clear red color of the carotenoid pigment astaxanthin using the koji for pure sake (IV-2) and the dorsal muscle on chum salmon.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(25).p...

Abstract

The koji was prepared using two kinds of koji molds for the production of soy sauce and pure sake. The acid protease acid carboxypeptidase -amylase and glucoamylase activities on the koji were extremely high and the activities for pure sake were slightly higher than those for soy sauce in any case. The development of the processed food tried to prepare using two kinds of koji and the dorsal muscle of chum salmon. During the period of fermentation the enzyme activities on the koji decreased but the endogenous total protease activities on the muscle increased with the passage of the day. Particularly the endogenous trypsin-like protease contributed largely to the autolysis on the muscle during the fermentation. The breaking strength on the muscle decreased but the contents of alanine glutamic acid and aspartic acid increased. The total peroxide values and total acid values tests showed that the degradation of the fats and oils contained in the sample was not observed during the storage and the fermentation at all. As a result of the color analysis and the sensory evaluation it became possible to develop enhanced value-added processed food with sweetness umami softness and thickness as well as clear red color of the carotenoid pigment astaxanthin using the koji for pure sake (IV-2) and the dorsal muscle on chum salmon.

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Item Type:	Article
AGROVOC Term:	Chum salmon
AGROVOC Term:	Oncorhynchus keta
AGROVOC Term:	Fermentation
AGROVOC Term:	Kojic fermentation
AGROVOC Term:	Proteases
AGROVOC Term:	Glucoamylase
AGROVOC Term:	Alpha amylase
AGROVOC Term:	Enzyme activity
AGROVOC Term:	Alanine
AGROVOC Term:	Aspartic acid
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24941

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