Reduced-salt shrimp sauces from Alaskan pink shrimp and nonglutinous rice cultivar Tsuyahime koji: Preparation and characterization

Document Type : Original Article


1 Department of Agricultural Sciences, Yamagata University, Tsuruoka, Japan; The United Graduate School of Agricultural Sciences, Iwate University, Iwate 0208550, Japan; Graduate School, Prince of Songkla University, Songkhla 90112, Thailand

2 Kagawa Nutrition University, Saitama, Japan

3 National Fisheries University, Shimonoseki, Japan

4 Oita University, Oita, Japan

5 Nagoya Research Institute, Aichi, Japan


The objective of this study was to develop high-quality shrimp sauce using Alaskan pink shrimp and nonglutinous rice cultivar Tsuyahime koji. The liquefaction rates of mashes were high at approximately 75.1-81.2 % after fermentation for 8 months. The salt contents of sauces were remarkably low at approximately 6.5-7.2 g/100 g in comparison with those of commercially available (CA) fish sauces. The tested sauces showed not only significantly high antioxidative activities and scavenging abilities against reactive oxygen species (ROS) but also powerful angiotensin I-converting enzyme (ACE) and hyaluronidase inhibitory activities. Sensory analysis revealed that the sauce No. 7 prepared using 30 wt.% koji to broiled shrimp exhibited superior taste strength, taste balance, first taste, and aftertaste and had strong sweetness and umami and weak bitterness and saltiness among the tested sauces. In addition, it was rich in essential amino acids. Therefore, reduced-salt alaskan pink shrimp sauces fermented with nonglutinous rice cultivar Tsuyahime koji could be utilized as alternatives of CA fish sauces, which is demanded for consumers and fish sauce industries. Moreover, these may be contributed to the prevention and cures of lifestyle-related diseases and allergy.