Evaluation on the Processing Feasibility of Fish Sauce by Adding Tuna Cooking Juice

• Main Authors: Chao-Kai Chuang, 莊朝凱
• Other Authors: Wen-Ching Ko
• Format: Others
• Language: zh-TW
• Published: 2001
• Online Access: http://ndltd.ncl.edu.tw/handle/07236834604351943488

碩士 === 國立中興大學 === 食品科學系 === 89 === Abstract Soybean and black bean were individually mixed with roasted wheat powder to make koji. Cooking juice from canned tuna processing, were dissolved with 23% salt and added to koji for fermentation. Changes in components during fermentation for 6 months were investigated. The quality of products via pressing, seasoning, and cooking were also compared. The results were shown as follows : 1. Cooking procedure of beans was a necessary step for koji-making. The firmness of soybean and black bean decreased from 24.58 to 4.17 g/mm2 and 41.49 to 7.26 g/mm2 after being cooked at 121℃ for 35min, respectively. The koji made by those beans exhibited the highest amylase and protease activity, 25.01 and 139.36 unit/g koji for soybean, and 23.25 and 133.11 unit/g koji for black bean. 2. Soybean-fish sauce had higher values in total nitrogen (2.16 g/dl) and amino-nitrogen (0.68 g/dl) than black bean-fish sauce and common soy sauce (control). Though the total nitrogen content of the three sauces reached CNS 1st standard (above 1.4 g/dl), the amino-nitrogen (0.48 g/dl) of control only reached CNS 2nd standard (above 0.44 g/dl). 3. After aging, pH of the two fish sauces was 5.6, which was higher than that of control (5.11). Soybean-fish sauce had the highest values in reducing sugar, acidity, protein utilization ratio and hydrolysis ratio, they were 76.40 mg/ml, 0.85 g/dl, 85.11﹪and 31.34﹪, respectively. Black bean-fish sauce showed lower value, probably related to firmness of texture. 4. With the total free amino acids, black bean-fish sauce was 30.49 mg/ml including Glu (4.54) mg/ml and Ala (2.96 mg/ml); soybean-fish sauce was 38.88 mg/ml including Glu (7.45 mg/ml) and Gly (4.84 mg/ml); and control was 31.33 mg/ml including Glu (5.92 mg/ml) and Asp (3.75 mg/ml). It is obvious that Glu was the principal free amino acid of all the sauces. Other components contributed to flavor included 5’-IMP, acetic acid, lactic acid and succinic acid were 1.61, 2.31, 0.77 and 0.73 mg/ml for soybean sauce, 1.91, 2.15, 0.89 and 0.85 mg/ml for black bean sauce, and 0.57, 1.59, 0.56 and 0.50 mg/ml for control, respectively. 5. Black bean-fish sauce had the highest alcohol content (8.84 mg/ml) followed by soybean-fish sauce (3.89 mg/ml) and control (1.54 mg/ml). On the other hand, putrescine was the maximum amount in all biogenic amines. Though 327.02μg/ml for black bean-fish sauce, 310.98μg/ml for soybean-fish sauce, and 142.21μg/ml for the control, the level in biogenic amines were agreeable to the food safety. 6. The sensory evaluation showed that the black bean-fish sauce were the favorite. The two fish sauces had no unacceptable fish odor. It was confirmed that it is feasible to produce fish sauce by adding tuna cooking juice.