Effects of using cheese whey and soy sauce yeast on the quality characteristics of fermented seasonings prepared with chicken

Chicken breast meat was mixed with salt, rice koji mold, tap-water and an enzyme agent. Eight types of moromis were prepared by mixing these ingredients (i) in the absence of heat and (ii) by heating at 85°C for 30 min with unheated cheese whey (CW) and soy sauce yeast (Zygosaccharomyces rouxii) (SSY). The prepared mixtures were fermented at 35°C for 24 weeks. After fermentation, the moromis samples were heated to 85°C for 30 min and filtered through No. 5C filter paper. The physicochemical properties of the fermented mixtures and fermented seasoning products as well as the extractive components of the latter were investigated. In addition, measurements of the latter using a multichannel taste sensor (MTS) were performed. A decline in the L* and pH values and an increase in the b* value and salt-soluble nitrogen content of the moromis during fermentation were observed in the fermented seasonings of chicken (CFS) with CW (CW-CFS). This tendency was particularly prominent in unheated CW moromis. The total amino acid content and total organic acid content were both positively correlated (r＝0.936−0.953) with the strength of the umami taste in the final products. Differences in taste were distinguishable among products prepared using the fermented seasonings of CW (CWFS), CFS and CW-CFS based on principal component analysis (PCA) biplots of the MTS data. The PCA biplots indicated differences in the umami, bitterness originated from raw materials, sourness, and saltiness among the products, depending on the inoculation of SSY.