Kozushima Mackerel Fish Sauce Production and Cooking

DOI Web Site
  • TANIGUCHI YAMADA Akiko
    Tokyo University of Agriculture, Faculty of Agriculture, Department of Agricultural Innovation for Sustinability
  • KAZAMI Machiko
    Tokyo University of Agriculture, Faculty of Agriculture, Department of Agricultural Innovation for Sustinability
  • NOGUCHI Haruko
    Tokyo University of Agriculture, Faculty of Agriculture, Department of Agricultural Innovation for Sustinability
  • MUTOH Shingo
    Kamakura Women's University, Faculty of Family and Consumer Sciences, Department of Nutrition and Dietetics
  • TAKAHASHI Mutsumi
    Japan Fish Sauce Association
  • KOBAYASHI Yoshiteru
    Japan Fish Sauce Association
  • SATO Hiroaki
    Tokyo University of Agriculture, Faculty of Bioindustry, Department of Food, Aroma and Cosmetic Chemistry

Bibliographic Information

Other Title
  • 神津島産サバの魚醤油の試醸と料理への利用

Abstract

<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>

Journal

  • Food Preservation Science

    Food Preservation Science 46 (6), 281-286, 2020

    Japan Association of Food Preservation Scientists

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