Preservation of Fish Taste Component Using Bittern

DOI
  • 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

Bibliographic Information

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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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.

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Details

  • CRID
    1390282763047268224
  • NII Article ID
    130007484444
  • NII Book ID
    AA12717722
  • DOI
    10.11274/bimi.16.2_30
  • ISSN
    21867232
    21867224
  • NDL BIB ID
    028827376
  • Text Lang
    ja
  • Data Source
    • JaLC
    • NDL
    • CiNii Articles
    • KAKEN
  • Abstract License Flag
    Disallowed

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