Art

J-GLOBAL ID：201402269096411627   Reference number：14A0705639

Changes in Fatty Acid Composition of Maiwashi (Sardine) Added with Linoleic Acid during Fermentation Process in Fish Sauce Making

リノール酸を添加した魚醤発酵過程における脂肪酸の経時的変化

Author (5)： AKIYAMA(SANNOMARU) Yasuko (Josai Univ.) ,  SANCEDA Norlita (Ochanomizu Univ.) ,  SONE Yasuko (Ochanomizu Univ.) ,  KURATA Tadao (Niigata Univ. Phermacy and Applied Life Sci.) ,  SUZUKI Emiko (Ochanomizu Univ.)
Material： 日本調理科学会誌  (Journal of Cookery Science of Japan)
Volume： 47  Issue： 3  Page： 165-170  Publication year： Jun. 05, 2014 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *aquatic food ,  *fermented seasoning ,  *unsaturated fatty acid ,  fatty acid composition ,  time course ,  fatty acid ,  Fermentation ,  diene ,  *salted and fermented fish ,  short chain fatty acid

JST classification (2)： Fermented seasonings  (FK04030S) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (1)： Linolic acid

Reference (17)：

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• Chihara, R., Sumino, T. and Yamada, K. (2002), Various component and bacteria of Budu produced, Nippon Shokuseikatu Gakkaishi (in Japanese), 13, 62-68
• Folch, J., Lees, M. and Stanly, G. H. S. (1957), A simple methods for the isolation and purification of total lipids from animal tissue, J. Biol. Chem., 226, 497-509
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• Fujii, T., Matsubara, M., Itoh, T. and Okuzumi, M. (1994), Microbial contributions on ripening of squid Shiokara, Nippon Suisan Gakkai Shi (in Japanese), 60, 265-270

Terms in the title (5)： リノール酸 ,  魚醤 ,  発酵過程 ,  脂肪酸 ,  経時的変化