2015 Volume 86 Issue 1 Pages 53-61
The purpose of this study is to produce moromis, a popular Japanese meat sauce, prepared from Yezo sika deer (Cervus nippon yesoensis) using traditional soy sauce production technology. Moromis samples were prepared with hind leg meat using five koji molds (KM) : soybean koji (SBK), soy sauce koji (SSK), rice koji (RK), minced meat koji (MMK) and cubed meat koji (CMK), 15% salt, halophilic lactic acid bacteria (Tetragenococcus halophilus) and soy sauce fermentation yeast (Zygosaccharomyces rouxii). After fermentation at 30°C for 6 months, the moromis samples were heated to 90°C and filtered through a No. 5C filter. The physicochemical and sensory properties, as well as the extractive components of the meat sauce products, were investigated ; measurements by multichannel taste sensor (MTS) were also obtained. The pH and acetic acid contents of moromis prepared with SBK were higher than those in the other samples. Differences in taste were distinguishable among the samples prepared using only KM, KM+T. halophilus and KM+T. halophilus+Z. rouxii by principal component analysis (PCA) with MTS data. PCA results indicated differences in umami and peculiar flavor among the samples dependent on the type of KM employed. According to sensory evaluation using the ranking method, meat sauce prepared with SSK was the most palatable of the samples.
