Effects of Fermentation Method on Quality of Sakura Shrimp Sauce-Reference-Cited by-同舟云学术

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Effects of Fermentation Method on Quality of Sakura Shrimp Sauce

Published:2019-05-15 Issue:5 Volume:66 Page:179-185
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Funatsu Yasuhiro¹,Hirose Tomohiro¹,Yoshikawa Shuji²,Ochiai Yoshihiro³

Affiliation:

1. Department of Food Science and Human Wellness, College of Agriculture, Food and Environmental Sciences, Rakuno Gakuen University

2. Food Processing Research Center, Industrial Technology Research Department, Hokkaido Research Organization

3. Graduate School of Agricultural Science, Tohoku University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/66/5/66_179/_pdf

Reference7 articles.

1. 8) Sato, T., Horouchi, T., and Nishimura, I. (2005). Simple and rapid determination of histamine in food using a new histamine dehydrogenase from Rhizobium sp. Anal. Biochem., 346, 320-326.

2. 13) Shozen, K., Satomi, M., Yano, Y., Yoshida, M., Fukui, Y., Takano, T., and Funatsu, Y. (2012). Effect of sucrose and halophilic lactic acid bacterium Tetragenococuus halophilus on chemical characteristics and microbial proliferation during fish sauce fermentation. J. Food Safety, 32, 389-398.

3. 15) Ohmori, T., Mutaguchi, Y., Yosihiwa, S., Doi, K., and Ohshima, T. (2011). Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine. J. Biosci. Bioeng., 112, 256-258.

4. i) http://www.fish-jfrca.jp/04/mel_4.html（2018. 8. 16）

5. ii) http://jscc.kenkyuukai.jp/special/?id=1932#12 (2018. 8. 5）

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1. Reduced-salt shrimp sauces from Alaskan pink shrimp and nonglutinous rice cultivar Tsuyahime koji: Preparation and characterization;INT AQUAT RES;2020

2. New sauces produced by koji fermentation of kamaboko show acceptable sensory characteristics, improved antioxidant activities, and high angiotensin-converting enzyme inhibition;Fisheries Science;2020-07-31

3. Characteristics of low‐salt Alaskan pink shrimp sauce prepared using nonglutinous rice cultivar Yukiwakamaru koji;Journal of Food Processing and Preservation;2020-07-22

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