Art

J-GLOBAL ID：201102208861490661   Reference number：11A0473522

Effect of the wastes from kamaboko processing on the quality differences between several kinds of fish sauce mashes during fermentation

発酵中の魚醤油もろみの品質に及ぼす蒲鉾製造ロスの影響

Author (5)： SHOZEN KEIICHI (富山県農林水産総合技術センター食品研究所) ,  TAKANO TAKASHI ((株)梅かま) ,  SATOMI MASATAKA ((独)水産研究総合センター中央水産研究所) ,  TAKAHASHI TSUTOMU (酪農学園大学酪農学部食品科学科) ,  FUNATSU YASUHIRO (酪農学園大学酪農学部食品科学科)
Material： 日本水産学会誌
Volume： 76  Issue： 6  Page： 1083-1085 (J-STAGE)  Publication year： 2010 
JST Material Number： F0898A  ISSN： 0021-5392  CODEN： NSUGAF  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *aquatic food ,  *fermented seasoning ,  *mash ,  kamaboko ,  lactic acid bacteria ,  free amino acid ,  *quality change ,  nitrogen heterocyclic compound ,  primary amine ,  *soy sauce mash ,  *salted and fermented fish ,  autacoid
Semi thesaurus term： *fish sauce

JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Food quality  (FJ01040F)

Substance index (1)： Histamine

Reference (6)：

• 1) Park J-N, Watabnabe T, Endoh K, Watanabe K, Abe H. Taste-active composition in a Vietnamese fish sauce. Fish. Sci. 2002; 68: 913-920.
• 2) Park J-N, Fukumoto Y, Fujita E, Tanaka T, Washino T, Otsuka S, Shimizu T, Watanabe K, Abe H. Chemical composition of fish sauce produced in southeast and east Asia countries. J. Food Comp. Anal. 2001; 14: 113-125.
• 3) Satomi M, Furushita M, Oikawa H, Yoshikawa-Takahashi M, Yano Y. Analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in Tetragenococcus halophilus isolated from fish sauce. Int. J. Food Microbiol. 2008; 126: 202-209.
• 4) Taira W, Funatsu Y, Satomi M, Takano T, Abe H. Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products. Fish. Sci. 2007; 73: 913-923.
• 5) Morioka K, Fujii S, Itoh Y, Chengchu L, Obatake A. Recovery of amino acid from protein in the head and viscera of frigate mackerel by autolysis. Fish. Sci. 1999; 65: 588-591.

Terms in the title (5)： 発酵 ,  魚 ,  醤油もろみ ,  蒲鉾 ,  ロス