南極オキアミ魚醤油の試作

概要

論文の詳細を見る
Some attempts were carried out to prepare a new type of sauce from the Antarctic krill, Euphausia superba. Frozen krill was thawed and fermented at 30°C for a period of 45 days. The same process was also carried out after adding different proportions of a commercially obtainable “hydrolyzed vegetable protein”, or freshly prepared koji, malted rice. During and after fermentation, chemical analyses were performed to determine free amino acids, organic acids, ATP, and related compounds; results were compared with those of a sensory test. 1. The krill sauce attained the highest free amino acid level after 30 days of fermentation. 2. The 30 day-fermented sauce products yielded a total N content ranging from 1.41 to 2.04%. These values were much higher than those of commercial fish sauces (1% or less). 3. A sensory test showed that the best quality of the products was achieved from the mixture of krill (70%) and the hydrolyzed vegetable protein (30%), and from that of krill (75%) and koji (25%).
日本水産學會の論文