HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >

Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying

Files in This Item:
JFS74-7_S309-S314.pdf231.44 kBPDFView/Open
Please use this identifier to cite or link to this item:

Title: Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying
Authors: Shah, A. K. M. Azad Browse this author
Tokunaga, C. Browse this author
Ogasawara, M. Browse this author
Kurihara, H. Browse this author →KAKEN DB
Takahashi, Koretaro Browse this author →KAKEN DB
Keywords: herring
Maillard reaction
seafood processing
Issue Date: Sep-2009
Publisher: Institute of Food Technologists
Journal Title: Journal of Food Science
Volume: 74
Issue: 7
Start Page: S309
End Page: S314
Publisher DOI: 10.1111/j.1750-3841.2009.01271.x
Abstract: Migaki-nishin is a Japanese term that refers to dried herring fillets. It is widely consumed in Japan due to its characteristic flavor enhancing properties. This study was conducted to investigate the changes in chemical and sensory properties of migaki-nishin during drying. Chemical analyses showed that extractive nitrogen and amount of peptides increased significantly (P < 0.05) up to the eighth day of drying and then slightly decreased by the tenth day. Glutamic acid, alanine, glycine, and histidine were the most abundant free amino acids and the largest increase was found in samples dried for 10 days. A decrease in Hunter's L* value (lightness) and increase in b* value (yellowness) as well as browning intensity suggested that nonenzymatic browning occurred in migaki-nishin during drying. Fluorescence spectrophotometric determination also revealed that Maillard reactions progressed throughout the drying period. In addition, available lysine content and free amino groups decreased significantly (P < 0.05) as drying progressed. Sensory evaluation showed that addition of water-soluble extracts to Japanese noodle soup (mentsuyu) linearly enhanced the flavor characteristics such as thickness, mouthfulness, and continuity with the increased length of drying time. These results suggest that during the drying period, proteolysis as well as Maillard reaction products increased markedly, which might contribute to the characteristic taste and flavor of migaki-nishin.
Rights: The definitive version is available at
Type: article (author version)
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 高橋 是太郎

Export metadata:

OAI-PMH ( junii2 , jpcoar )


Feedback - Hokkaido University