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

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タイトル: Changes in Chemical and Sensory Properties of Migaki-Nishin (Dried Herring Fillet) during Drying
著者: Shah, A. K. M. Azad 著作を一覧する
Tokunaga, Chikara 著作を一覧する
Kurihara, Hideyuki 著作を一覧する
Takahashi, Koretaro 著作を一覧する
Ogasawara, Masashi 著作を一覧する
キーワード: Herring
seafood processing
peptides
Maillard reaction
taste
発行日: 2009年 8月 6日
出版者: Institute of Food Technologists
誌名: Journal of Food Science
巻: 74
号: 7
開始ページ: 309
終了ページ: 314
出版社 DOI: 10.1111/j.1750-3841.2009.01271.x
抄録: 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.
資料タイプ: article (author version)
URI: http://hdl.handle.net/2115/43978
出現コレクション:雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

提供者: 高橋 是太郎

 

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