いか塩辛熟成過程中の化学的特性に及ぼす肝臓，表皮および墨の影響

DOI 日本農学文献記事索引 Web Site 被引用文献4件

書誌事項

タイトル別名
  • Effect of Squid Liver, Skin, and Ink on Chemical Characteristics of "Ika-Shiokara" during Ripening Process.
  • イカ シオカラ ジュクセイ カテイチュウ ノ カガクテキ トクセイ ニ オヨボ

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抄録

Four kinds of “ika-shiokara”, namely “akazukuri”, “kurozukuri”, “shirozukuri” and “kurozukuri (hakuhi)” were prepared with a combination of squid liver and/or ink and skinning treatment. Changes in chemical properties, VB-N, TMAO-N, TMA-N, free amino acids, water activity, and pH were compared among them during the ripening process. The addition of squid liver and ink and the skinning treatment played an important role in each “ika-shiokara”. The VB-N, water activity, and pH values decreased with each treatment. The amount of free amino acids was increased by the addition of liver at an early stage of ripening stage. The extent of the increase was noticeably accelerated in the absence of the skinning treatment. At that time, the amount of amino acids contributing to “umami” was also increased in the “akazukuri”. The above findings support the explanation that the “akazukuri” is flavored and the “kurozukuri” can be stored for a longer period.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 59 (9), 1609-1615, 1993

    公益社団法人 日本水産学会

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