Ciou Jhih-Ying, Hsieh Lu-Sheng, Lee Tzu-Tai, Hsieh Chang-Wei
Department of Food Science, Tunghai University, No. 1747, Sec. 4, Taiwan Boulevard, Xitun District, Taichung 40704, Taiwan.
Department of Animal Science, National Chung Hsing University, 145 Xingda Rd, Taichung 402204, Taiwan.
Foods. 2020 Mar 10;9(3):320. doi: 10.3390/foods9030320.
Fish sauce is popular for fermenting food in Southeast and Eastern Asia, while black bean is used to ferment condiments in Taiwan. Researchers have recently investigated the use of fish and black bean sauce in places where combining both fish and black bean is rare. This study was focused on fish sauce made from concentrated tuna cooking juice mixed with black bean koji. The experiment was divided into two stages. In the pre-fermentation stage, a suitable fermentation time with no salt added was determined. In the later fermentation stage, two preformatted samples of 4 and 7 days were added to salt water at 20 °Bé. In the pre-fermentation stage, the results show that the protease activity increased as time passed, but the pH value decreased. The highest browning degree was achieved after 120 days. In the later fermentation period, the total nitrogen contents for both experimental groups of 4 days and 7 days reached up to twice that of soy sauce. The total nitrogen content increased with time. In addition, the level of ammonia nitrogen increased from 0.08 to 0.15 g/dL in the first month. In conclusion, a new flavor of fermented sauce was produced in a shorter time and more effectively by combining tuna cooking juice and black bean.
鱼露在东南亚和东亚地区常用于发酵食品，而黑豆在台湾则用于发酵调味品。研究人员最近对鱼露和黑豆酱在鱼和黑豆结合较少的地区的使用情况进行了调查。本研究聚焦于由浓缩金枪鱼烹饪汁与黑豆曲混合制成的鱼露。实验分为两个阶段。在预发酵阶段，确定了不添加盐的合适发酵时间。在后期发酵阶段，将4天和7天的两个预制样品添加到波美度为20°的盐水中。在预发酵阶段，结果表明蛋白酶活性随时间增加，但pH值下降。120天后达到最高褐变程度。在后期发酵期，4天和7天的两个实验组的总氮含量均达到酱油的两倍。总氮含量随时间增加。此外，氨氮水平在第一个月从0.08克/分升增加到0.15克/分升。总之，通过将金枪鱼烹饪汁和黑豆结合，能在更短时间内更有效地生产出一种新风味的发酵酱。
