Nutritional Value and Sensory Acceptance of Fermented Meat Sauce “Shishibishio” with Neutrase and Flavourzyme Enzyme under Different Salt Concentrations

Abstract

Shishibishio, a Japanese traditional seasoning, is made from fermented meat. The study aimed to evaluate the effect of neutrase 0.5 L alone or flavourzyme 500 L + neutrase 0.5 L on the acceleration of fermentation period and the improvement of nutritional value and sensory acceptance of the final product. The fermentation mixtures (moromi) were prepared by mixing ground pork with salt at one of three concentrations (15%, 20% or 25%), koji (rice fermented with Aspergillus oryzae) and pepper. To accelerate the fermentation of moromi, all treatments were added with neutrase at the begining, then adding with or without flavourzyme after one month. The results showed that neutrase or neutrase + flavourzyme mixture accelerated hydrolysis of meat protein during the fermentation of moromi. Yield, protein recovery, total nitrogen and free amino acid in shishibishio treated with enzymes were significantly greater (P < 0.05) than that of control, especially at 15% salt. The treatment treated with neutrase + flavourzyme was significantly increased (P < 0.05) in free amino acid as compared with treatment with neutrase alone, resulting a better sensory taste and smell, which was mostly accepted. Almost the shishibishio obtained after six fermentative months was acceptable seasonings having a good taste and no unpleasant smell.