Quality characteristics of two types of fish sauces prepared using different fermentation methods by processing Arabushi residue from small-sized Japanese amberjack (Seriola quinqueradiata) caught in Hokkaido

Abstract

We investigated the quality characteristics of fish sauces prepared by processing residues of dried small-sized Japanese amberjack from Hokkaido. Two types of moromis were prepared by processing the residue containing rice koji mold and Zygosaccharomyces rouxii into soy sauce yeast (KY sauce) or commercial proteinase powder and soy sauce yeast (EY sauce). KY and EY sauce moromis were fermented at 35 °C for three and one months, respectively. The increase in halotolerant bacterial counts and lactic acid levels in both moromis in the early stages of fermentation correlated with a decrease in pH. Halotolerant yeast counts in both moromis were 5.9 × 10³ cfu/mL throughout fermentation. No histamine accumulation was observed in the moromis. The extractive components of the final products were richer in EY sauce than in KY sauce. According to taste sensor analysis, umami was stronger in EY sauce than in KY sauce while saltiness and sourness showed opposite trends.