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揮発性成分の比較
書誌事項
- タイトル別名
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- Determination of Volatile Compounds in Fish Sauces prepared from the Waste of the Frigate Mackerel Surimi Processing and a Comparison with those in Several Asian Fish Sauces.
- マルソウダ加工残さから調製した魚醤油と数種アジア産魚醤油との揮発性成分の比較
- マルソウダ カコウ ザンシ カラ チョウセイ シタ ギョショウユ ト スウシュ アジアサン ギョショウユ ト ノ キハツセイ セイブン ノ ヒカク
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抄録
A fish sauce (WS) prepared from wastes from the processing process of frigate mackerel into frozen surimi was compared in volatile compounds with a fish sauce (MMS) prepared by the same manner from the minced meat of frigate mackerel and several kinds of Asian fish sauces. In WS and MMS, only a few kinds of volatile acids (VA), but no butanoic and pentanoic acids were detected. However, many kinds of VA including butanoic and pentanoic acids were detected in Asian fish sauces. Particularly in yuiru (yui.), much of the butanoic and 4-methylpentanoic acids were detected. The result of a taste panel test showed that the elemental flavor factors of WS and MMS were agreeable and produced a moderate flavor and that of yui. produced a disagreeable flavor and an irritant. Moreover a positive correlation was observed between the total amount of VA and pH of the sauce, while a negative correlation was found between the agreeability of flavor and the pH.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 67 (3), 489-496, 2001
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282681387511424
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- NII論文ID
- 110003160537
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- NII書誌ID
- AN00193422
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- COI
- 1:CAS:528:DC%2BD3MXksFKqtbg%3D
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- ISSN
- 1349998X
- 00215392
- http://id.crossref.org/issn/00215392
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- NDL書誌ID
- 5773973
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可