Characteristics of low‐salt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivarYukiwakamarukoji

The purpose of this study was to develop acceptable high-quality fish sauce using Alaskan pink shrimp and nonglutinous rice cultivar Yukiwakamaru koji. The liquefaction rates of the mush after fermentation for 8 months were high. The salt contents were remarkably low when compared with commercially available fish sauces. By sensory analysis, the tested sauces had good taste strength, taste balance, first taste and aftertaste, strong sweetness and umami, and weak sourness and bitterness without unpleasant smells. The sauce (No. 1) was rich in total and essential amino acids. The tested sauces possessed not only significantly high antioxidative activities but also scavenging activities against reactive oxygen species. Particularly, these sauces perfectly inhibited DPPH radicals and ACE activities. Moreover, these exhibited powerful hyaluronidase inhibitory activities. These results suggest that Alaskan pink shrimp sauces could be effectively utilized as alternatives of commercially available fish sauces to prevent and cure lifestyle-related diseases and allergy. Practical applications The consumption of the fish sauces had been limited for the distinctive, complicate, and unacceptable odors and extremely high contents of salts. High quality of Alaskan pink shrimp sauces prepared using nonglutinous rice cultivar Yukiwakamaru koji may contribute to the application in fish sauce and its related industries and to the prevention of chronic diseases caused by the use of commercially available fish sauces.