Art

J-GLOBAL ID：201802282868238236   Reference number：18A0950092

Preparation and characterization of fermented seaweed sauce manufactured from low-quality nori (dried and fresh fronds of Pyropia yezoensis)

低品質の海苔(スサビノリ Pyropia yezoensisの乾燥および新鮮葉状体)から製造した発酵海藻醤油の調製と性状

Author (9)： UCHIDA Motoharu (Fisheries Res. and Education Agency, Hiroshima, JPN) ,  KURUSHIMA Hirotaka (Fisheries Res. and Education Agency, Hiroshima, JPN) ,  KURUSHIMA Hirotaka (Urabe Ind. Co. Ltd., Hiroshima, JPN) ,  HIDESHIMA Nobuo (Maruhide Shoyu Co. Ltd., Saga, JPN) ,  ARAKI Toshiyoshi (Mie Univ. Community-Univ. Res. Cooperation Center, Mie, JPN) ,  ISHIHARA Kenji (Fisheries Res. and Education Agency, Kanagawa, JPN) ,  MURATA Yuko (Fisheries Res. and Education Agency, Kanagawa, JPN) ,  TOUHATA Ken (Fisheries Res. and Education Agency, Kanagawa, JPN) ,  ISHIDA Noriko (Fisheries Res. and Education Agency, Kanagawa, JPN)
Material： Fisheries Science  (Fish Sci)
Volume： 84  Issue： 3  Page： 589-596  Publication year： May. 2018 
JST Material Number： L2029A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Thesaurus term： *Neopyropia ,  *edible seaweed ,  *dried marine product ,  *fermented seasoning ,  seafood processing ,  sensory test ,  allergen ,  free amino acid ,  soy sauce ,  *Neopyropia yezoensis ,  discoloration ,  *Cryptogamae
Semi thesaurus term： *Pyropia yezoensis ,  *dried laver seaweed

JST classification (3)： Marine algae(=seaweeds)  (FJ13030N) ,  Seasonings,spices(=condiments)  (FJ10010W) ,  Food quality  (FJ01040F)

Reference (23)：

• Akimoto T, Shimizu N (2005) The measure of effective use of low quality Pyropia laver. Bull Fukuoka Fish Mar Technol Res Cent 15:123-131 (in Japanese)
• Codex Alimentarius Commission (1997) Report of the twenty-ninth session of the Codex Committee on Food Hygiene, ALINORM 97/13A. Food and Agriculture Organization of the United Nations, Geneva
• Codex Alimentarius Commission (2011) Standard for fish sauce, CODEX STAN 302-2011. Food and Agriculture Organization of the United Nations, Geneva
• DuBois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Phenol colorimetric method for determination of sugars and related substances. Anal Chem 28:350-356
• Hamano-Nagaoka M, Hanaoka K, Usui M, Nishimura T, Maitani T (2008) Nitric acid-based partial-digestion method for selective determination of inorganic arsenic in hijiki and application to soaked hijiki. J Food Hyg Soc Jpn 49:88-92

Terms in the title (9)： 海苔 ,  スサビノリ ,  新鮮 ,  葉状体 ,  発酵 ,  海藻 ,  醤油 ,  調製 ,  性状