Art

J-GLOBAL ID：200902281074334122   Reference number：07A0948133

Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products

低利用魚種からの魚醤油発酵過程におけるエキス成分及び微生物増殖の変化と最終製品の品質

Author (5)： TAIRA Wakako (Univ. Tokyo, Tokyo) ,  FUNATSU Yasuhiro (Toyoma Prefectural Food Res. Inst., Toyoma) ,  SATOMI Masataka (National Res. Inst. of Fisheries Sci., Yokohama) ,  TAKANO Takashi (Toyama Kamaboko Co. Ltd, Toyama, JPN) ,  ABE Hiroki (Univ. Tokyo, Tokyo)
Material： Fisheries Science  (Fisheries Sci)
Volume： 73  Issue： 4  Page： 913-923  Publication year： Aug. 2007 
JST Material Number： W1348A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Australia (AUS)  Language： ENGLISH (EN)

Thesaurus term： *aquatic food ,...
Semi thesaurus term： fish sauce ,...

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JST classification (1)： Animal aquatic foods  (FJ13020C)

Substance index (1)： Histamine

Reference (27)：

• SAISITHI, P. Microbiology and chemistry of fermented fish. J. Food Sci. 1966, 31, 105-110
• PARK, J-N. Chemical composition of fish sauces produced in Southeast and East Asian countries. J. Food Comp. Anal. 2001, 14, 113-125
• FUNATSU, Y. Extractive components of fish sauce from the waste of frigate mackerel surimi processing and a comparison with those of several Asian fish sauces. Nippon Suisan Gakkaishi. 2000, 66, 1026-1035
• FUNATSU, Y. Efficient utilization of frigate mackerel caught in a large quantity by set-net fisheries in Toyama Bay. Bull. Toyama Pref. Food Res. Inst. 2004, 5, 31-46
• DOHMOTO, N. Development of a new type fish sauce using the soy sauce fermentation method. Nippon Suisan Gakkaishi. 2001, 67, 1103-1109

Terms in the title (6)： 魚種 ,  魚醤油 ,  発酵過程 ,  エキス ,  微生物増殖 ,  最終製品