Changes in Nitrogenous Components and Protease Activity of Fermented Sardine with Rice-Bran

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  • Changes in Nitrogenous Components and P

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This study aims to clarify the role of brine which was used for the production of fermented sardine Etrumeus micropus with rice-bran (FSR). Fermented sardine in brine (FSB) was experimentally prepared by soaking salted sardine in brine. Most of the nitrogenous components in FSB were higher than those of FSR, while microbial counts of FSB were lower than those of FSR. The content of histamine and tyramine in FSB during the fermentation was higher than that of FSR. During the fermentation alkaline protease activity in FSB was higher than that of FSR. The crude enzyme prepared from brine showed a significantly higher alkaline protease activity. Sardine homogenates were enzymatically hydrolyzed with the addition of various crude enzymes (brine, koji, and rice-bran), and the amino-N (nitrogen) contents were determined. Amino-N content of sardine homogenate with antibiotics was also determined. Amino-N content of each hydrolysate increased after incubation. The degree of enzymatic hydrolysis by brine was higher than those by koji and rice-bran; the degree of enzymatic hydrolysis with antibiotics was almost the same as that without the enzymes and antibiotics. These results showed that brine might play an important role in the protein decomposition of FSR during its fermentation.

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