Changes in Components of Pickled Sweetfish with Cooked Rice “Ayu -Zushi” during the Fermenting Process

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  • あゆずしの熟成中の成分変化
  • アユズシ ノ ジュクセイチュウ ノ セイブン ヘンカ

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In Mie prefecture, “Ayu -Zushi” has been handed down in the Miya (Ise-shi) and the Kitayama (Kiwa-cyo) River basin. For the preparation of Ayu-Zushi, salted sweetfish and cool cooked rice are combined and stuffed tightly in a wooden pail in winter. A weight is placed on the top of the wooden pail for 30-40 days at room temperature for fermentation. The contents of moisture, salt, calcium and organic acids, and pH in Ayu-Zushi prepared at Okura-cho, Ise-shi were measured. The following results were obtained.<BR>1) The pH of Sushi-fish (pickled sweetfish) after 38 days' and 65 days' maturation was 5.10 and 4.10, respectively.<BR>2) The salt concentration of salted sweetfish decreased from 23.2% to 8.7% after rinsing with cold water five times and 2.1% during maturation.<BR>3) The calcium content in salted sweetfish bone was decreased from 55.5 mg/g to 25.0 mg/g after 38 days' maturation and finally reached 16.8 mg/g after 65 days. The calcium content of fish's head also decreased remarkably during maturation.<BR>4) The content of organic acids in pickled sweetfish was lactic acid, acetic acid and succinic acid in order of the amount. These acids increased during the maturation of Ayu-Zushi. The content of lactic acid in pickled fish increased by about 26 times after 65 days' maturation. The content of organic acids in sushi-fish was more than that in sushi-rice.<BR>5) The fermentation of pickled Ayu-Zushi proceeded quicker in the upper part of the sushi-pail than in the middle part.

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