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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Nguyen Hien Trang
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DOI:10.17265/2161-6256/2017.10.014S
Affiliation(s)
Faculty of Engineering and Food Technology, University of Agriculture and Forestry, Hue University, 102 Phung Hung Street, Hue 53000, Vietnam
ABSTRACT
Shishibishio, a Japanese traditional seasoning, is made from fermented meat. The study aimed to evaluate the effect of neutrase
0.5 L alone or flavourzyme 500 L + neutrase 0.5 L
on the acceleration of fermentation period and the improvement of nutritional
value and sensory acceptance of the final product. The
fermentation mixtures (moromi)
were prepared by mixing ground pork with salt at one of three concentrations
(15%, 20% or 25%), koji (rice fermented with Aspergillus oryzae) and pepper. To accelerate the fermentation of moromi, all treatments were
added with neutrase at the begining, then
adding with or without flavourzyme
after one month. The
results showed that neutrase
or neutrase + flavourzyme mixture accelerated hydrolysis of meat
protein during the fermentation of moromi.
Yield, protein recovery, total nitrogen and free amino acid in shishibishio
treated with enzymes were significantly greater (P < 0.05) than that of control, especially at 15% salt. The
treatment treated with neutrase + flavourzyme was significantly
increased (P <
0.05) in free
amino acid as compared with treatment with neutrase alone, resulting a
better sensory taste and smell, which was mostly accepted. Almost the shishibishio obtained after six fermentative months was
acceptable seasonings having a good taste and no unpleasant smell.
KEYWORDS
Fermented meat sauce, flavourzyme, neutrase, shishibishio, nutritional value, sensory acceptance.
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