A comparision of extractive components of a fish sauce prepared from frigate mackerel [Auxis rochei] using soy sauce koji with those of Japanese-made fish sauces and soy sauce
Y. Funatsu, Ryoji Sunago, S. Konagaya, Tooru Imai, K. Kawasaki, Fumio Takeshima
{"title":"A comparision of extractive components of a fish sauce prepared from frigate mackerel [Auxis rochei] using soy sauce koji with those of Japanese-made fish sauces and soy sauce","authors":"Y. Funatsu, Ryoji Sunago, S. Konagaya, Tooru Imai, K. Kawasaki, Fumio Takeshima","doi":"10.2331/SUISAN.66.1036","DOIUrl":null,"url":null,"abstract":"マルソウダから調製した魚醤油(FMS)の呈味成分を, 国内産魚醤油(しょっつる(S), いかいしる, いわしいしる(IS))および大豆こいくち醤油(SS)と比較した。その結果, FMSは遊離アミノ酸やオリゴペプチド態アミノ酸総量が, 比較した全試料の中で最も多く, SSのそれらよりも多かった。全試料で, AMP, IMPおよびGMPは検出されなかった。FMSとSSで有機酸の総量は極めて高いが, その大部分は乳酸であった。FMSとSSはKとP含量が高く, Naが比較的少なかった。官能評価では, SとISでは塩味が強いが, FMSとSSでは, 塩味は強いとは感じられず, まろやかで味のバランスがとれていた。","PeriodicalId":9361,"journal":{"name":"Bulletin of the Japanese Society of Scientific Fisheries","volume":"82 1","pages":"1036-1045"},"PeriodicalIF":0.0000,"publicationDate":"2000-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"26","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of the Japanese Society of Scientific Fisheries","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2331/SUISAN.66.1036","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}