Abstract
To increase the utilization of fish and improve the texture, flavor, color and functionality, mackerel paste was fermented with Monascus sp.. The fish paste containing 50% mackerel light meat, 3% rice powder and 47% water was adjusted to pH 4.5 and heated at 100℃ for 20 min prior to inoculating Monascus spore. During 7 days fermentation, increases in amylase and acidic protease activities, CEI a* value and reducing sugar were observed. Trolox equivalent antioxidant capacity (TEAC) increased significantly from 1.1 to 11.1 mM and from 2.1 to 9.5 mM in the steamed rice and fish paste media, respectively. Amino acids contributing to sweetening and umami increased in fermented fish paste. These improvements in color, free amino acids composition and antioxidation ability would provide new taste and functionality for the Monascus fermented fish.
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