Preservation of Fish Taste Component Using Bittern

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  • Seki Hiroko
    School of Marine Science, Tokyo University of Marine Science and Technology
  • Inoue Natsumi
    School of Marine Science, Tokyo University of Marine Science and Technology
  • Hamada-Sato Naoko
    School of Marine Science, Tokyo University of Marine Science and Technology

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Other Title
  • 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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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.

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