Evaluation of aroma components and bacterial flora for production control of highly preferred Funazushi

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  • 嗜好性の高いふなずしの生産管理に向けた香気成分と細菌叢の評価
  • シコウセイ ノ タカイ フ ナ ズシ ノ セイサン カンリ ニ ムケタ コウキ セイブン ト サイキンソウ ノ ヒョウカ

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Abstract

<p>“Funazushi” is a traditional fermented fish product in Japan. The bacterial flora and aroma compounds of funazushi were investigated to elucidate the manufacturing method preferred by modern people. Funazushi was classified into 6 groups by dominant bacteria such as Lactobacillus spp., Lb. acidipiscis, Lb. buchneri, Lb. brevis, Bacillus spp. and Staphylococcus spp.. The characteristics of the aroma components detected in the funazushi could be divided into three groups, corresponding to the top, middle, and bottom funazushi in the competition score, respectively. Among the funazushi samples that received high scores in the competition, many aroma compounds common to sake were detected. On the other hand, rancid odor components were detected in the low scoring samples. It was shown that the preference for funazushi can be explained by the aroma compounds. On the other hand, no clear relationship between preference and bacterial flora was observed. Temporal trend of the variation on bacterial flora during fermented period was required.</p>

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