Study on the Use of Sardine Meal Koji and Autolysates from Sardine Meat in Rapid Processing of Sardine Sauce

Rapid production of sardine sauce using sardine meal koji and autolysate from sardine meat was investigated. The sardine meal koji was prepared by mixing sterillized sardine meal with flour and soy sauce koji, and cultivating the mixture for 48hrs at and R. H. For sardine autolysate preparation, chopped sardine was mixed with water (10:8= sardine:water, w/w) and autolyzed for 6hrs at . The optimum temperature and salinity were and for rapid fermentation of sardine sauce. Sardine sauce were prepared experimentally under 10 kinds of conditions and fermented for 20 days. The excellent effects of sardine meal koji and autolysates from sardine meat on rapid processing of sardine sauce were showed in enhancing its flavor and advancing of nitrogenous compounds.