Quality Changes and Processing of Fermented Red Snow Crab Chionoecetes japonicus Sauce using Aspergillus kawachii koji

Abstract

This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.

Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce

“…In other words, the reduced initial pH of the fish sauce and the reduction during fermentation intensified with treatment time. As we described previously, this initial pH reduction also occurs in the fermentation of fish sauce from a red snow crab C. japonicus with the addition of rice koji (Kim et al, 2015). Uchida et al (2005) reported the effects of soya sauce koji (Aspergillus oryzae) and lactic acid bacteria (Tretragenococcus halophilus) on the fermentation of fish sauce from a freshwater silver carp Hypophthalmichthys molitrix.…”

“…In other words, the reduced initial pH of the fish sauce and the reduction during fermentation intensified with treatment time. As we described previously, this initial pH reduction also occurs in the fermentation of fish sauce from a red snow crab C. japonicus with the addition of rice koji (Kim et al ., ). Uchida et al .…”

“…Free amino acids in the fish sauce were analysed using a high-speed amino acid analyser (L-8800; Hitachi High-Technologies Co., Tokyo, Japan) coupled with an ion-exchange resin column #2622 (4.6 9 60 mm, 5 lm in particle size) and spectrophotometer set at 570 nm (440 nm for proline) (Kim et al, 2015). For the analysis, the fish sauce was diluted in DW and filtrated using a 0.45-lm syringe-filter unit (MCE membrane; Millipore Co., Billerica, MA, USA).…”

“…Aspergillus luchuensis, a white-koji mould that has been used widely in shochu making in Korea and Japan, provides various enzymes for maceration and saccharification of raw *Correspondent: E-mail: ezeg@korea.ac.kr International Journal of Food Science and Technology 2016, 51, 1888-1899doi:10.1111 materials such as rice and barley, as well as a large amount of citric acid for maintaining the fermentation mash at low pH; it may prevent contamination by wild microorganisms (Hong et al, 2013). We previously reported that the use of rice koji inoculated with A. luchuensis in red snow crab (Chionoecetes japonicus) fish sauce could maintain a low pH during the initial fermentation period and could inhibit the excessive formation of volatile basic nitrogen (VBN) during fermentation (Kim et al, 2015). We also found that lowsalt fish sauce can be produced using rice koji inoculated with A. luchuensis.…”

Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles

“…(Ahn et al, 2014), (Ahn et al, 2006), (Baek et al, 2011), (Oh, 2007), (Lim et al, 2015;Kim et al, 2015a), (Kim et al, 2015b), (Kim et al, 2016), / (No andLee, 1995;Kim and Park, 1994), / (Chang et al, 1994), (Kim et al, 1999) , .…”