Extractive Components of Fish Sauce from the Waste of Frigate Mackerel Surimi Processing and a Comparison with those of Several Asian Fish Sauces.

DOI NDL Digital Collections JASI Web Site 15 Citations 46 References

Bibliographic Information

Other Title
  • マルソウダ加工残しから調製した魚醤油と数種アジア産魚醤油との呈味成分の比較
  • マルソウダ加工残滓から調製した魚醤油と数種アジア産魚醤油との呈味成分の比較
  • マルソウダ カコウザンシ カラ チョウセイ シタ サカナ ショウユ ト スウシュ アジアサンギョ ショウユ ト ノ テイミ セイブン ノ ヒカク

Search this article

Abstract

A fish sauce (WS) prepared from wastes of processing frigate mackerel into frozen surimi was compared in the extractive components with a fish sauce (MMS) prepared by the same manner from the minced meat of frigate mackerel, and several Asian fish sauces. Free amino acids and amino acids composing peptides including oligopeptides were different in the composition with different samples. None of adenosine 5'-monophosphate, inosine 5'-monophosphate, and guanosine 5'-monophosphate was detected. Most of acids in WS and MMS were lactic acid and that in yuiru (yui.) was acetic acid. WS and MMS contained relatively large amounts of phosphorus and smaller amounts of magnesium. As individual components, erythritol, arabitol, and mannitol were detected in WS and MMS and sucrose in nampla and nuoc man (nuoc.). The result of a taste-panel test showed that the elemental taste factors of WS as well as those of MMS and nuoc. were well harmonized making up a mellow taste; on the other hand, yui. had a straight saltish and peculiar taste.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 66 (6), 1026-1035, 2000

    The Japanese Society of Fisheries Science

Citations (15)*help

See more

References(46)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top