Effects of different types of koji and starter cultures on the quality of fermented seasonings from whole chicken extract residue

This study investigated differences in the quality of chicken sauces (CSs) prepared by combining different types of koji and starter cultures for the efficient utilization of whole chicken extract residue (WCER). Chicken koji (CK), produced from WCER, and commercial rice koji (RK), together with soy sauce lactic acid bacteria (Tetragenococcus halophilus) and yeast (Zygosaccharomyces rouxii), were evaluated for their effects on the physicochemical properties of CS mash (moromi) and the quality of the final products. Salt-soluble nitrogen, formol nitrogen, and the protein degradation ratio were higher in the CK group than in the RK group. Multivariate analysis integrating taste sensor data, physicochemical parameters, and extractive components clearly distinguished the taste characteristics between the CK- and RK-based products.