Abstract
The aim of this study was to evaluate the effects of soy sauce on the cooking properties and palatability of flavor-grilled fish, a dish seasoned with soy sauce. Swordfish (Xiphias gladius) was marinated in several seasoning formulations containing different proportions of soy sauce and NaCl content, and oven grilled at 250°C.
The soy sauce proportion had no effect on cooking yield at the standard formulation of 5.2% (w/w) NaCl. However, with a soy sauce proportion of 25% or less, the palatability of the grilled fish was reduced.
The extent of fishy odor was significantly different between the standard formulation and the formulation without soy sauce at 0.5h, indicating the utility of all soy sauce proportions in a short-term marinade. When the NaCl content in the seasoning was 2.6% (w/w) or less, the palatability was reduced, while optimal palatability was obtained with a NaCl content of at least 3.9% (w/w).
