Flavor of boiled fish with fermented rice bran “<i>Nukamiso</i>”

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  • 魚のぬかみそ炊きのにおい
  • サカナ ノ ヌカミソタキ ノ ニオイ

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<p>Findings of cooked fish flavor of “Nukadaki”, one of traditional local home dishes in Japan, are summarized. Edible burdock suppressed the oxidation of fish lipids during cooking but not the production of amines. Rice bran and fermented rice bran suppressed production of trimethylamine and carbonyls during fish boiling. Fermented rice bran suppressed production of octanal during storage of boiled fish. Addition of rice bran to fish boiling suppressed the fishy flavor and the strength of stench by sensory test. Flavor of fermented rice bran in the boiled fish was disliked by young students who have never experienced pickles made with fermented rice bran. It is important to make fermented rice bran with good flavor.</p>

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