Taste components and texture of long-term aged fish and shellfish sashimi

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  • MINAMI SHUNSUKE
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • TAKATORI MUNESHIGE
    Fujiro Wakyo Holdings
  • SHIRAYAMA AKIRA
    Jukusei-sushi Yorozu
  • OKITA AYUKI
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • NAKAMURA YUSA
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology
  • TAKAHASHI KIGEN
    Department of Food Science and Technology, Tokyo University of Marine Science and Technology

Bibliographic Information

Other Title
  • 長期熟成魚介類刺身の呈味成分およびテクスチャー
  • チョウキ ジュクセイ ギョカイルイ サシミ ノ テイミ セイブン オヨビ テクスチャー

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<p>　Nowadays, some sushi restaurants utilize long-term aged fish and shellfish sashimi as a foodstuff, as it is believed to have a unique texture and rich umami taste. However, changes in the quality of fish and shellfish sashimi during long-term aging remain unclear. In this study, taste components and texture of long-term aged fish and shellfish sashimi were evaluated for comparison with those of conventional sashimi. Greater amberjack Seriola dumerili, oval squid Sepioteuthis lessoniana, marlin Kajikia audax, and white trevally Pseudocaranx dentex were used as sashimi materials. These samples were aged at 1℃ for 13 to 31 days, respectively. All the sashimi samples before and after aging were obtained from sushi restaurants. Inosine 5′ monophosphate (IMP) content, firmness, moisture content, and expressible drip decreased in the long-term aged sashimi samples, and conversely their free amino acid contents increased. K values of these samples were 46.7-76.5%, and protein degradation was observed in SDS-PAGE. These results indicate that long-term aged fish and shellfish sashimi have different taste components and texture from those of the conventional sashimi that emphasizes freshness, and thus can be utilized as a new aquatic food product.</p>

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 86 (5), 418-426, 2020-09-15

    The Japanese Society of Fisheries Science

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