Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages

• Main Authors: Nana Mikami, Yoshiro Tsukada, Samanthi Wathsala Pelpolage, Kyu-Ho Han, Michihiro Fukushima, Kenichiro Shimada
• Format: Article
• Language: English
• Published: Elsevier 2020-02-01
• Series: Heliyon
• Subjects: Food science; Food analysis; Microbiology; Sake lees; Fermented dry sausage; Protein degradation
• Online Access: http://www.sciencedirect.com/science/article/pii/S2405844020302243

Sake lees (Sake-kasu) are the sediments of Japanese sake brewing process from fermented rice with Aspergillus oryzae and yeasts. Sake lees contain various enzymes and metabolites derived from the Sake starter culture, and expected to add aroma, flavor and softness to sausages. We investigated the effects of Sake lees supplementation on fermented dry sausage characteristics over an aging period of 35 days. Sake lees supplementation significantly accelerated sarcoplasmic and myofibrillar protein decomposition and increased peptide and free amino acid content compared to untreated sausage meat. Sake lees significantly acidified the sausages, enhanced their sour taste, and influenced their acceptability. Sake lees supplementation also significantly improved the hardness of the final product and conferred a preferable flavor to it. These results suggest that the various enzymes and compounds in Sake lees improve the flavor and texture of fermented dry sausages.