Development of fish sauce using the unutilized fish resources in Sanriku area
| Project/Area Number |
25350090
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Iwate University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2016: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2015: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
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| Keywords | 魚醤 / 香気成分 / 酵母 / 麹 / 香気改善 / アワビの肝 / 発酵 / SPME / 醤油麹 / 風味改善 / 大豆醤油 / アワビ |
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| Outline of Final Research Achievements |
Recently, a new type fish sauce was developed. This fish sauce was produced from the liver which was the waste in the processing of abalone. However, due to its distinctive odor, there is a limit to its marketability to consumers. Therefore, the aims of this research were to clarify the aroma characteristics of abalone liver soy sauce (ALSS) and to search for a method to improve the flavor of ALSS by fermentation using yeast or koji. According to the results of analysis, the sweaty and cheese-like odor in ALSS were stronger than that in other commercial fish sauce. The methods of fermentation by koji or yeast were effective both for improving the flavor of ALSS. In the sample of fermented ALSS with koji, the intensity of cheese-like and roasty odor was stronger, while the distinctive unpleasant odor was decreased. In addition, the sample which fermented by yeast had all of the aroma characteristics of fermented ALSS by koji described above, and also had a strong sweet aroma.
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Report
(5 results)
Research Products
(6 results)
