Effects of microbial growth inhibition by antibiotics on the production of taste-active components during the processing of heshiko produced by aging salted mackerel with rice bran-Reference-Cited by-同舟云学术

Effects of microbial growth inhibition by antibiotics on the production of taste-active components during the processing of heshiko produced by aging salted mackerel with rice bran

Published:2012-02-26 Issue:3 Volume:78 Page:735-742
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fish Sci

Author:

Kosaka Yasuyuki,Ooizumi Tooru

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Link

http://link.springer.com/content/pdf/10.1007/s12562-012-0478-4.pdf

Reference13 articles.

1. Itou K, Akahane Y (1999) Comparison of proximate and water extractive components in raw mackerel with those in fermented mackerel food heshiko. Nippon Suisan Gakkaishi 65:878–885 (in Japanese with English abstract)

2. Itou K, Akahane Y (2000) Changes in proximate composition and extractive components of rice-bran-fermented mackerel heshiko during processing. Nippon Suisan Gakkaishi 66:1051–1058 (in Japanese with English abstract)

3. Itou K, Akahane Y (2004) Antihypertensive effect of heshiko, a fermented mackerel product, on spontaneously hypertensive rats. Fish Sci 70:1121–1129

4. Itou K, Akahane Y (2009) Effect of extracts from heshiko, a fermented mackerel product, on cholesterol metabolism in Wistar rats. Fish Sci 75:241–248

5. Kosaka Y, Satomi M, Furutani Y, Ooizumi T (2012) Microfloral and chemical changes during processing of heshiko produced by aging of salted mackerel with rice bran by means of conventional practice in Wakasa Bay area, Fukui, Japan. Fish Sci (in press)

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3. Draft Genome Sequence of Oceanobacillus picturae Heshi-B3, Isolated from Fermented Rice Bran in a Traditional Japanese Seafood Dish;Genome Announcements;2016-02-25

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5. Ethnic Fermented Foods and Alcoholic Beverages of Japan;Ethnic Fermented Foods and Alcoholic Beverages of Asia;2016