Effects of temperature and NaCl content on production of taste-active components in heshiko during the aging process of salted mackerel with rice bran
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference12 articles.
1. 1) 赤羽義章.サバの伝統食品,鯖へしこ.「若狭のおさかな」(吉中禮二編)福井県立大学県民双書V,福井.2007; 116-118.
2. Comparison of Proximate and Water Extractive Components in Raw Mackerel with Those in a Fermented Mackerel Food Heshiko.
3. Changes in Proximate Composition and Extractive Components of Rice-Bran-Fermented Mackerel Heshiko during Processing.
4. Antihypertensive effect of heshiko, a fermented mackerel product, on spontaneously hypertensive rats
5. Effect of extracts from heshiko, a fermented mackerel product, on cholesterol metabolism in Wistar rats
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1. 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;Nippon Shokuhin Kagaku Kogaku Kaishi;2021-08-15
2. Control of water activity and NaCl concentration of heshiko desalted in rice bran with lower salinity;NIPPON SUISAN GAKKAISHI;2020-07-15
3. 2. Changes in taste-active components and taste characteristics by processing;NIPPON SUISAN GAKKAISHI;2020-03-15
4. Effect of Histamine-producing Bacteria on Fermented Fishery Products;Food Science and Technology Research;2016
5. Analysis of plasmids encoding the histidine decarboxylase gene in Tetragenococcus muriaticus isolated from Japanese fermented seafoods;Fisheries Science;2012-06-08
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