Characteristics of Bakasang Fermented with Lactic Acid Bacteria-Mixed Culture

乳酸菌混合培養物によって製造されたインドネシアの伝統的魚醤バカサンの性質

Ijong Frans Gruber

Ohta Yoshiyuki

生物生産学研究

Journal of the Faculty of Applied Biological Science, Hiroshima University

インドネシアの伝統的魚醤バカサンを乳酸菌の混含培養物を用いて製造した。原料であるイワシ(Sardinella sp.)を生のままと蒸煮して用いた。生の原料の方が蒸煮物に比して加水分解の度合が進んだ。乳酸菌混合培養物を加えることによって蒸煮原料の方に生の原料に比べて化学成分に変化があった。概して、乳酸菌を加えるとアスパラギン酸グルタミン酸、グリシン、アラニン、バリン及びリジンの量が増加した。官能的にも乳酸菌を加えた方が、風味、色に好影響を与えたが、香りについては変化がなかった。

The fermentation of bakasang, an Indonesian traditional fish sauce, was carried out using lactic acid bacteria (LAB) —mixed culture collected from fermented whole sardine (Sardinella sp.) at 37°C for 5 days. The fermentation characteristics and product quality of bakasang were determined. Bakasang produced from raw sardine gave more hydrolyzed products as compared to bakasang produced from cooked sardine. The addition of LAB-mixed culture into cooked sardine showed significant difference on chemical characteristics of the product as compared to the control. In general, the addition of LAB-mixed culture increased the concentration of amino acid such as aspartic acid, glutamic acid, glycine, alanine, valine and lysine. The sensory assessment showed the addition of LAB-mixed culture into bakasang influence significantly acceptability of flavor and color but not that of aroma.

bakasang

fermentation

LAB-mixed culture

sardines

魚醤

バカサン

乳酸菌

Domestic arts and sciences [ 590 ]

eng

広島大学生物生産学部

農林水産研究情報センター

[ISSN] 1341-691X

[NCID] AN10409040