• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.786-792
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• 1990

In order to study the possibility of savoury material production from fish flesh(Alaska pollack), as a substrate of fermentation, three strains of Aspergillus oryzae were applied to the flesh solely or with soybean. The fermented flesh were analyzed their amino acid compositions, nucleotide contents and their sensory acceptability. All strains tested were grown vigorously on both substrates. When fish flesh solely used, amino nitrogen($NH_2-N$) and soluble solid (S.S.) contents were $8{\sim}14\;and\;2{\sim}3$ times higher than those of raw flesh, respectively after 7 days fermentation. In case of fish flesh with 10% soybean used, their $NH_{2}-N$ and S.S. contents were $4{\sim}6\;and\;2.6{\sim}3$ times higher than those of raw flesh respectively. It was belived that increment of $NH_2-N$ and S.S. contents were resulted from degradation of fish flesh protein. On the other hand, the nucleotides and their related compounds of both fermented flesh and with 10% soybean were increased comparing with raw flesh. The content of free amino acids of flesh solely and with 10% soybean were $1,435{\sim}4,326mg%(DB)\;and\;5,563{\sim}6,362mg%(DB)$, which increased to between $4.6{\sim}13.9\;and\;11.6{\sim}13.2$ times, respectively after 7 days fermentation. The four amino acids- glutamic acid, histidine, aspartic acid and lysine were major in both flesh solely and flesh with 10% soybean. In sensory evaluation, fermented flesh extracts was more acceptable than anchovy extract. In review of all results, Aspergillus oryzae KFCC 32343 could be successfully used for production of savoury material from Alaska pollack.