Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan.
J Sci Food Agric. 2011 Mar 30;91(5):850-9. doi: 10.1002/jsfa.4256.
Miso, a fermented soybean paste prepared using koji (rice malt inoculated with Aspergillus oryzae) has been commonly used as a traditional seasoning for several centuries in East Asian countries. A miso-like fermented product was prepared using washed and unwashed meats of spotted mackerel (Scomber australasicus) with improved food functionality and aroma attributes. The evolution of aroma-active volatiles was further evaluated during the early stages of maturation.
The newly developed fermented product was rich in flavor. The product was found to contain 98 volatile compounds, including aldehydes, alcohols, esters, ketones, furans, sulfur- and nitrogen-containing compounds, aromatics, and acids. Koji enzymes efficiently hydrolyzed protein and carbohydrate substrates in both the unwashed and washed fish meats. Significantly higher enzyme activities were observed when the unwashed meat was used as a raw material rather than when washed meat was used. The substrate specificity of koji enzymes plays an important role in the formation of volatile compounds.
The results confirmed that meat washing can reduce the levels of certain aldehydes, ketones, and nitrogen-containing compounds, and can thereby provide a pleasant aroma by reducing fishy odor in the finished product.
味噌是一种用米曲（接种米曲霉的大米）制成的发酵大豆酱，几个世纪以来一直被用作东亚国家的传统调味料。一种类似味噌的发酵产品是用经过清洗和未清洗的斑点马鲛鱼肉（Scomber australasicus）制备的，具有改善的食品功能和香气特性。在早期成熟阶段进一步评估了香气活性挥发物的演变。
新开发的发酵产品味道浓郁。该产品含有 98 种挥发性化合物，包括醛类、醇类、酯类、酮类、呋喃类、含硫和含氮化合物、芳烃和酸类。米曲酶可有效水解未清洗和清洗过的鱼肉中的蛋白质和碳水化合物底物。当使用未清洗的肉作为原料时，酶活性显著更高。米曲酶的底物特异性在挥发性化合物的形成中起重要作用。
结果证实，肉的清洗可以降低某些醛类、酮类和含氮化合物的水平，从而通过减少成品中的鱼腥味提供令人愉悦的香气。
