Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters

Abstract

Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters Abstract We have evaluated four commercially available mold starters (SP-01, NY, M1, and ''for kome miso'') for fermented fish pastes with the aim of determining the effect of different koji molds on the nutritional and sensory characteristics of the fermented product. Comparative studies among different fermented fish and bean pastes were also conducted. Protein contents were considerably higher in the fermented fish pastes (22.7-24.1%) than the fermented bean pastes (8.2-12.8%). Free amino acids, oligopeptides, organic acids, mineral content, and sensory scores of the fermented fish pastes were superior to those of the bean pastes in terms of nutritional aspects. Sensory evaluation of fermented fish and bean pastes clearly indicated that different koji molds used as starters had little effect on the taste of the fermented fish pastes. However, in terms of nutritional and sensory characteristics, fermented fish pastes from trash fishes were found to be both commercially valuable and a potential gain to food processing firms among the many new generic fermented food products becoming available.

Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis

“…The presence of compounds that are precursors of the flavoring compounds, as well as suitable medium conditions, are necessary. In our previous studies [1,2], biochemical analysis of miso prepared from both soybeans and fish meat revealed that both comprise a large number of substrates that are similar in composition or have similar properties; however, the major difference between them is the difference in raw materials and/or a different metabolic capacity of the enzymes derived through koji fermentation by A. oryzae. Our investigation on the enzyme activity of koji during fermentation indicated that enzyme activity in koji is high, especially protease and amylase activity.…”

“…Fish miso is a low-fat food, and ripened miso contains around 1% lipids (wet mass) [2]; however, the small amount of fat in miso is important for the development of the typical flavor during the fermentation process. Flavoring compounds such as thiazoles, sulfur-containing compounds, esters, aldehydes, alcohols, and ketones are mostly present in the lipid phase of ripened fermented pastes [35].…”

“…Fish miso, a promising fermented fish meat paste made from different trash fishes, was previously investigated for its taste components and nutritional status [1,2], as well as for the headspace volatiles of a fully matured product [3]; however, the dynamics of headspace volatiles throughout the fermentation period has not yet been investigated. Miso is a typical example of a solid-state fermented (SSF) product by nature.…”

SPME Technique for Analyzing Headspace Volatiles in FishMiso, a Japanese Fish Meat-Based Fermented Product

“…16) To minimize the effect of the moisture content, salt content and pH value on the SPME extraction, identical values of the foregoing parameters to those of the experimental sample (fish miso) reported earlier were taken into account. 1,2) However, while comparing the recovery for the extraction of added 1-octen-3-ol between the identical solution and fish miso, an important matrix effect was apparent for fish miso which greatly reduced the adsorption of analytes in the liquid phase of the fiber. The matrix effect of a complex substrate on the volatile isolation through SPME fiber can be explained by complex competition among the analytes due to the difference in partial pressure of the volatile analytes in the headspace.…”

“…Our previous investigations have revealed its nutritional and taste aspects. 1,2) However, characterizing the volatiles and standardizing the volatile analysis for this newly developed flavor-rich food product have not previously been carried out. The volatiles are normally present at low concentrations of mgl À1 or less and should therefore be determined by such sensitive analytical techniques as gas chromatography (GC) with flame ionization detection (FID), mass spectrometry (MS) or olfactrometry (O).…”