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) (SS...

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Veröffentlicht in:	Nihon Chikusan Gakkaiho 2023/05/25, Vol.94(2), pp.219-229
Hauptverfasser:	FUNATSU, Yasuhiro, NISHIOKA, Yuna, MAEDA, Naoyuki, TANAKA, Akira, YOSHIKAWA, Shuji, HAYASAKA, Hirofumi, TOCHIHARA, Takashi, TAKEDA, Yasuyuki
Format:	Artikel
Sprache:	jpn
Schlagworte:	Amino acids Bitterness Cheese cheese whey chicken breast meat Chickens Dairy products Drinking water Fermentation Fermented food fermented seasoning Filter paper Inoculation Mixtures multichannel taste sensor Organic acids pH Physicochemical properties Poultry Principal components analysis Raw materials Saltiness Sauces Sourness Soy sauce soy sauce yeast Taste Umami Whey Yeast Yeasts Zygosaccharomyces rouxii
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