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KMID : 0380619890210050639
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 5 p.639 ~ p.648
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Effects of Soy Sauce Koji and Commercial Proteolytic Enzyme on the Acceleration of Fish Sauce Production
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Abstract
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The possibility of the use of soy sauce koji and commercial proteolytic enzyme for the acceleration of fish fermentation without affecting its characteristic flavor and nutritional quality inherent to the final products was investigated. Fish sauces were prepared experimentally from small horse mackerel under sixteen kinds of conditions and the chemical composition of those were examined, individually. The amino type nitrogen content, ratio of amino type nitrogen to total nitrogen and protein conversion ratio were the highest in the fish sauce product treated with soy sauce koji, of which 10% salt was added to the minced raw fish at the start and additional 10% salt was added to the mixture after 48 hrs. incubation.
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