Fermentation Technology of Clam Sauce and Umami Substances Analysis

Abstract:

The fermentation of clam sauce was studied to development of clam resource utilization. The contents of amino nitrogen and amino acid were investigated based on the different raw materials and fermentation technologies，in which Aspergillus oryzae was used as the fermentation microorganism. The optimization of fermentation condition was achieved by koji made from wheat bran and clam added in the initial stage. The total content of amino nitrogen was as high as 1.25 g/100 g with 1.2 g/100 g of glutamic acid and 209.54 mg/100 g of flavor nucleotide. A characteristic flavor of clam sauce was significantly exhibited with the 5'-GMP intensity of 8.460. The contribution of 5'-GMP to umami flavor of clam sauce during fermentation was confirmed.