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- Title
Egg-koji enhances the richness and umami taste of whole egg.
- Authors
Takuro NAKAGAWA; Tetsuya MIYAMOTO; Kenshi WATANABE; Shouhei MIKI; Hiroyuki SHIDARA; Hideyuki YAMASHITA; Tsunehiro AKI
- Abstract
Egg-koji, fermented eggs by koji-mold (Aspergillus oryzae, A. sojae, and A. luchuensis), contains various enzymes that are expected to change the flavor and components of eggs. Digestion of whole egg liquid with egg-koji resulted in an increase in amino acid content, aroma component and free fatty acid formation, and a decrease in triacylglycerol level. Egg-koji AO101 (A. oryzae) increased the umami taste while maintaining its "egg flavor." Egg-koji AS309 (A. sojae) showed reduced saltiness, which was considered to be because of the large amount of amino acids and aromatic ingredients masking the saltiness. Egg-koji AL434 (A. luchuensis) had a strong bitter taste, which was likely owing to the large amount of fatty acids. The characteristics of these strains are expected to lead to the development of various food products.
- Subjects
UMAMI (Taste); FREE fatty acids; BITTERNESS (Taste); EGGS; KOJI; AMINO acids; FATTY acids
- Publication
Food Science & Technology Research, 2024, Vol 30, Issue 3, p343
- ISSN
1344-6606
- Publication type
Article
- DOI
10.3136/fstr.FSTR-D-23-00202