Changes in Sensory Taste Characteristics of Heshiko, a Salted Mackerel Product Aged with Rice Bran, as Affected by Increases of D-amino Acids during the Fermentation Period-Reference-Cited by-同舟云学术

Changes in Sensory Taste Characteristics of Heshiko, a Salted Mackerel Product Aged with Rice Bran, as Affected by Increases of D-amino Acids during the Fermentation Period

Published:2021-08-15 Issue:8 Volume:68 Page:347-355
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Okabe Yui¹,Ito Koji²,Yamashita Mami²,Kanda Yusuke¹,Inoue Yutaka³,Katsumata Tadayoshi¹,Ooizumi Tooru²

Affiliation:

1. Mitsubishi Corporation Life Sciences Limited, Food Science Research Laboratories

2. Fukui Prefectural University, Faculty of Marine Science and Technology

3. Mitsubishi Corporation Life Sciences Limited, Savoury Ingredients Division

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/68/8/68_347/_pdf

Reference25 articles.

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2. 2) Chang, C.M., Oshima, T., and Koizumi, C. (1992). Changes in composition of lipids, free amino acids and organic acids in rice-bran-fermented sardine (Etrumeus teres) during processing and subsequent storage. Journal of the Science of Food and Agriculture, 59, 521-528.

3. 3) Chang, C.M., Ohshima, T., and Koizumi, C. (1991). Lipid, free amino acid, and organic acid compositions of rice bran-fermented sardine. Nippon Suisan Gakkaishi, 57, 1579-1585（張　俊明，大島敏明，小泉千秋．いわし糠漬けの脂質，遊離アミノ酸及び有機酸組成について，日本水産学会誌）．

4. 4) Chang, C.M., Ohshima, T., and Koizumi, C. (1992). Changes in free amino acid, organic acid, and lipid compositions of fermented mackerel “Sushi” during processing. Nippon Suisan Gakkaishi, 58, 1961-1969（張　俊明，大島敏明，小泉千秋．サバ馴れずしの製造工程中における脂質，遊離アミノ酸及び有機酸組成の変化，日本水産学会誌）．

5. 5) Itou, K., Kobayashi, S., Ooizumi, T., and Akahane, Y. (2006). Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing. Fisheries Science, 72, 1269-1276.

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