Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation.
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- NIKKUNI Sayuki
- National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
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- KUROSAWA Takayuki
- Asari-Sasuke Shoten Co.
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- ISHIDA Nobuaki
- National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
抄録
Changes in saltiness evaluated by sensory analysis, 23Na nuclear magnetic resonance (NMR) signal and water activity (aw) of miso during fermentation were investigated. The line width (full width at half maximum intensity) of the 23Na NMR signal of the miso extract increased with fermentation time, while the aw and the saltiness decreased with fermentation time. The saltiness correlated with the line width (p<0.001) and the aw (p<0.001). The line width was not much affected by NaCl concentration, but it increased on addition of glucose, casamino acid, ethanol and lactic acid. The line width of 23Na NMR and the aw of the miso model solution consisting of sodium chloride and these substances were not much changed during storage over 100 days. This suggests that the increase in the line width and the decreases in the aw and the saltiness of miso during fermentation were caused by the increase in water-soluble substances such as glutamic acid.
収録刊行物
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- Food Science and Technology International, Tokyo
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Food Science and Technology International, Tokyo 2 (2), 127-130, 1996
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204454334208
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- NII論文ID
- 130002110636
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- COI
- 1:CAS:528:DyaK2sXotlKqtg%3D%3D
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- ISSN
- 18813976
- 13417592
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可