書誌事項
- タイトル別名
-
- Kozushima Mackerel Fish Sauce Production and Cooking
抄録
<p> We made a fish sauce using mackerels from Kozushima, Japan. We then evaluated the nutritional components and taste of the sauce and proposed its applications in cooking. The nutritional components of the fish sauce were water (65.5%), protein (10.4%), carbohydrates (1.1%), ash (23%), lipid (0%), and sodium (8000mg/100g, salt equivalent 20.3%). The fish sauce had 1.3 times more magnesium and 8 times more copper than soy sauce. It had a clear light golden color, with a higher lightness level (L*) than soy sauce. We compared the fish sauce with commercially available fish sauces using an electronic taste sensor. Our fish sauce had relatively low umami taste, but there were no contaminating flavors, resulting in an outstanding umami taste. This fish sauce is a suitable seasoning for seafood and carbohydrates and also enhances the taste of vegetables. In addition to its excellent flavor, Kozushima mackerel fish sauce has high protein and mineral content. This fish sauce has the potential to be marketed as a specialty product of Kozushima in the future.</p>
収録刊行物
-
- 日本食品保蔵科学会誌
-
日本食品保蔵科学会誌 46 (6), 281-286, 2020
一般社団法人 日本食品保蔵科学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390579212415508480
-
- ISSN
- 21861277
- 13441213
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- Crossref
-
- 抄録ライセンスフラグ
- 使用不可