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Current Topics in Biotechnology   Volumes    Volume 12 
Abstract
Quality evaluation of long-term fermented shrimp sauce
Takeshi Nagai, Masataka Saito, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki
Pages: 15 - 25
Number of pages: 11
Current Topics in Biotechnology
Volume 12 

Copyright © 2021 Research Trends. All rights reserved

ABSTRACT
 
Fish sauces are traditional fermented seasonings made from various aquatic organisms. The present study aimed to develop acceptable quality shrimp sauces using Alaskan pink shrimp. The sauces could be produced using fresh and broiled shrimp, rice koji, and alcalase 2.4L FG as necessary by long-term fermentation for 6 years. These were safe sauces with low levels of histamine. In addition, these were low-salt sauces when compared with commercially available fish sauces. Sensory analysis revealed that long-term fermented shrimp sauces did not have distinctive, complicate, and unacceptable odor, indicating good sensory acceptability. However, the sauces were dark in color owing to the excessive browning by the Maillard reaction. Among tested sauces, the sauce C was rich in free amino acids, such as alanine, glutamic acid, glycine, aspartic acid, and taurine. Additionally, the tested sauces exhibited the potential of beneficial health promotion that contributes to prevention and cure of lifestyle-related diseases and allergy. Thus, long-term fermented shrimp sauces could fulfill the demand of consumers and fish sauce industries as alternatives of commercially available fish sauces.
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