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New sauces produced by koji fermentation of kamaboko show acceptable sensory characteristics, improved antioxidant activities, and high angiotensin-converting enzyme inhibition

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  • Food Science and Technology
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Abstract

In our previous study, kamaboko was fermented in koji to prolong its shelf life and to increase its health-promoting effects. After fermentation, the texture of the kamaboko became cheese- or tofuyo-like. In the present study, sauces were produced by the fermentation of kamaboko in fermentation beds of wheat (WS), rice (RS), brown rice (BS), or soybean koji (SS), and their sensory qualities examined. WS, RS and BS had similar qualities to commercial oyster sauce. Fried cabbage with RS had significantly better overall acceptance than fried cabbage with oyster sauce. SS had significantly higher ash, protein and fat contents, and significantly lower carbohydrate contents than WS, RS, and BS. Free amino acid contents increased following fermentation for all sauces, and were highest in SS. The sugar contents of WS, RS, and BS were significantly higher than that of SS. SS had the highest phenolic content followed by BS, WS and RS. Antioxidant activity and angiotensin-converting enzyme (ACE) inhibition were highest in SS. All the new sauces had significantly higher free amino acid contents than the equivalent fermentation beds without kamaboko.

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Acknowledgments

The authors would like to express their gratitude to Ms. Larissa Akari Miura for her excellent editorial work. The authors would like to express their appreciation to Mr. Shinichiro Katayama at Katayama Kamaboko Company, Kumamoto, Japan, for his assistance in preparing the kamaboko.

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Authors and Affiliations

  1. Faculty of Food and Nutritional Sciences, Toyo University, Izumino 1-1-1, Itakura, Oura, Gunma, 374-0193, Japan

    Yurika Nemoto, Yu Matsuo & Yumiko Yoshie-Stark

  2. Department of Global Agricultural Sciences, The University of Tokyo, Yayoi 1-1-1, Bunkyo, Tokyo, 113-8657, Japan

    Yu Matsuo

Authors
  1. Yurika Nemoto
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  2. Yu Matsuo
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  3. Yumiko Yoshie-Stark
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Correspondence to Yumiko Yoshie-Stark.

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Nemoto, Y., Matsuo, Y. & Yoshie-Stark, Y. New sauces produced by koji fermentation of kamaboko show acceptable sensory characteristics, improved antioxidant activities, and high angiotensin-converting enzyme inhibition. Fish Sci 86, 903–915 (2020). https://doi.org/10.1007/s12562-020-01450-0

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