Preparation and characterization of fermented seaweed sauce manufactured from low-quality nori (dried and fresh fronds of Pyropia yezoensis)
| Autor: | Motoharu Uchida, Noriko Ishida, Ken Touhata, Kenji Ishihara, Toshiyoshi Araki, Yuko Murata, Nobuo Hideshima, Hirotaka Kurushima |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Frond Taste biology Chemistry Pyropia yezoensis 010401 analytical chemistry 04 agricultural and veterinary sciences Aquatic Science biology.organism_classification Free amino Polysaccharide 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology Algae Fermentation Food science Volume concentration |
| Zdroj: | Fisheries Science. 84:589-596 |
| ISSN: | 1444-2906 0919-9268 |
| DOI: | 10.1007/s12562-018-1184-7 |
| Popis: | The present study tested processes to manufacture fermented sauce from low-quality nori (dried and fresh fronds of Pyropia yezoensis). The nori sauce was prepared using three tanks with fresh or dried nori cultured in different conditions. In the present study enzymes were not added for the promotion of the degradation of nori, while in a previous study they were. The supernatants of culture mashes obtained from the three tanks were combined, and this low-quality nori sauce (LNS) was characterized and compared with sauces manufactured from high-quality nori, soy, and fish. The LNS showed low concentrations of total nitrogen compounds (0.20 g/100 ml) and free amino acids, and its taste showed a high sourness score as evaluated by a taste-sensing system. On the other hand, the LNS was rich in polysaccharides, which were observed to be readily degraded to lower molecular weight size sugars by heat treatment. The LNS showed little risk for heavy metal or allergen contamination. The obtained sauce product is expected to be commercially utilized as a component of low allergen-risk sauce products after blending with other seasonings without wheat or soy elements. |
| Databáze: | OpenAIRE |
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