QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY‐PRODUCTS FROM FISH GEL ANDKAMABOKOPROCESSING

Abstract

In order to make effective reuse of kamaboko processing wastes and to minimize the amount of waste disposal, the production of two kinds of fish sauces was tried on a small industrial scale from the wastes with or without the addition of the meat of deepsea smelt (Glossanodon semifasciatus). They were fermented for 6 months at room temperature using salt and koji mold. As a control, a fish sauce was also produced only from the deepsea smelt meat. The recovery of fish sauce from the initial mashed mixture ranged between 75 and 79%, depending on the ingredients in the three fish sauce products. The total nitrogen content of the waste sauce and the mixed sauce was lower than that of the control. The levels of the original additives to kamaboko products, b-carotene and sorbic acid, were very low in these fish sauces. The taste-active components of the waste sauce and mixed sauces were lower than those of the control. Sensory evaluation revealed that the former two waste sauces were less bitter and higher in saltiness than the control. However, no difference was found in umami taste between these products. These findings suggest that the wastes from kamaboko processing factories could be reused as fish sauce for food condiments. PRACTICAL APPLICATIONSRecent development in the food industry in Japan has enabled the surimi-based products to be mass produced and standardized even in the fish gel, kamaboko trade. However, a serious problem has arisen in the development of kamaboko processing through the discharge of the wastes, i.e., nonstandard products or fragments, from kamaboko processing factories. It is clear that the waste from kamaboko processing factories is transformed effectively into fish sauce by using soy sauce koji mold. As a result, the amount of the discharged wastes from kamaboko factories are able to be minimized because the liquefaction ratio of the fish sauce mushes (moromi) from the wastes after fermentation was high and the products have a high umami taste and agreeable soy sauce-like flavor. product groups such as surimi-based products, frozen products, dried products, canned products, salted products and fermented products (Funatsu 1998). Of these products, surimi-based products are widely and largely consumed in Japan and many kinds of the products such as fried, broiled, steamed, boiled and flavored kamaboko, and broiled chikuwa bs_bs_banner Journal of Food Quality

Calidad nutricional y niveles de aceptabilidad de productos innovados con base a pescado: empanizados y kamaboko

“…Además del paté que es un producto alimenticio que puede ser preparado a base de pescado y que es muy común en Latinoamérica, existe una gama de productos de origen japonés como el kamaboko, los maki kamaboko, el akamaki o el kobumaki, generalmente presentan texturas suaves, ricos sabores, el kamaboko, este se realiza a vapor 17 . Es por ello que, el estudio tuvo como objetivo evaluar la calidad nutricional y los niveles de aceptabilidad de productos innovados con base a pescado: empanizados y kamaboko en la Provincia de Llo, Perú.…”

Characteristics of low‐salt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivarYukiwakamarukoji

“…6), the pH values drastically decreased until after 2 weeks and then gradually decreased until after 7 months ( Figure 1). Takano et al (2012) tried to prepare the fish sauces by fermentation at room temperature for 6 months using recycled by-products from kamaboko processing. These recoveries were approximately 75%-79% depending on the ingredients of these sauces.…”

“…In addition, the contents of fish sauces using by-products from kamaboko processing were 88-237 mg/kg (Takano et al, 2012).…”

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