Preservation of Fish Taste Component Using Bittern
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- Seki Hiroko
- School of Marine Science, Tokyo University of Marine Science and Technology
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- Inoue Natsumi
- School of Marine Science, Tokyo University of Marine Science and Technology
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- Hamada-Sato Naoko
- School of Marine Science, Tokyo University of Marine Science and Technology
Bibliographic Information
- Other Title
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- にがりを利用した魚肉のうま味成分の保持
- ニ ガリ オ リヨウ シタ ギョニク ノ ウマミ セイブン ノ ホジ
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Abstract
Mackerels are generally preserved using salt, and salt is known to preserve the taste component of fish. Bittern is a liquid with a salinity ; therefore, it is expected to exert similar protective effects on fish taste component. The main taste component in fish is inosinic acid (IMP), and suppression of IMP-degrading enzyme activity is necessary to preserve this component. In this study, we compared the effects of salt and bittern on the activity of IMP-degrading enzymes in chub mackerel. At 5 % NaCl, the main component of salt, the activity of IMP-degrading enzymes decreased to 80 % that observed in the absence of salt treatment. At 2 % MgCl2, the main component of bittern, the activity of IMP-degrading enzymes decreased to 70 % that observed in the absence of salt treatment. These results suggest that bittern can preserve the taste component in fish.
Journal
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- Journal of the Japanese Society of Taste Technology
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Journal of the Japanese Society of Taste Technology 16 (2), 30-36, 2018-01-31
Japanese Society of Taste Technology
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Keywords
Details
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- CRID
- 1390282763047268224
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- NII Article ID
- 130007484444
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- NII Book ID
- AA12717722
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- ISSN
- 21867232
- 21867224
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- NDL BIB ID
- 028827376
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed