Improvement of "kurozukuri ika-shiokara" (fermented squid meat with ink) odor with Staphylococcus nepalensis isolated from the fish sauce mush of frigate mackerel Auxis rochei
| Date of publication | Jul 2005 | ||||||||||||
| AGRIS Categories | Food composition; Food processing and preservation | ||||||||||||
| AGROVOC English terms | Fermented foods; Squids; Deodorizing; Staphylococcus; Fish; Sauces; Auxis | ||||||||||||
| AGROVOC French terms | Aliment fermente; Calmar; Desodorisation; Staphylococcus; Poisson (aliment); Sauce; Auxis | ||||||||||||
| AGROVOC Spanish terms | Alimentos fermentados; Calamar; Desodorizacion; Staphylococcus; Pescado; Salsas; Auxis | ||||||||||||
| Language | Japanese | ||||||||||||
| Notes | 4 tab. 1 fig. 35 ref. | ||||||||||||
| Type | Summary | ||||||||||||
| Journal Title | Bulletin of the Japanese Society of Scientific Fisheries | ||||||||||||
| ISSN | 0021-5392 | ||||||||||||
| Volume/Issue | v. 71(4) p. 611-617 | ||||||||||||
| Abstract (English) | The Staphylococcus nepalensis strain, which was isolated from frigate mackerel fish-sauce mush added with soy sauce koji, was inoculated into "kurozukuri ika-shiokara" ("kurozukuri") fermented squid meat with salt liver and ink traditionally produced in Toyama Prefecture, to improve its odor. Extractive components and volatile components of "kurozukuri" after incubation at 4 deg C for 30 days with the cultured bacterium were examined by HPLC and GC/MS analyses. There was no difference in the contents of extractive components between bacteriatreated "kuroznkuri" and non-treated one. However, the contents of volatile components, acids, aldehydes, sulfur-containing compounds, alcohols and esters, in the former were different from those in the latter, and dimethyl disulfide, which existed in the latter, did not detected in the former. Sensory evaluation revealed that fishy odor and disagreeable squid odor notes of the former treated with the bacterium were weaker than those of the latter. | ||||||||||||
Source:The Agriculture, Forestry and Fisheries Research Information Technology Center (Japan)
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AGRIS 2013 - FAO of the United Nations | |||||||||||||
| - | Characterization and distribution of Staphylococcus sp. implicated for improvement of fish sauce odor by Fukami, K. (Japan Tobacco Inc., Tokyo); Satomi, M.; Funatsu, Y.; Kawasaki, K.; Watabe, S. (Oct 2004) in English |
| - | A comparison of volatile compounds in fish sauces prepared from frigate mackerel by use of soy sauce koji [Aspergillus oryzae] with those in Japanese fish sauces and soy sauce, with special reference to the flavor by Funatsu, Y. (Toyama-ken. Food Research Inst. (Japan)); Kawasaki, K.; Konagaya, S. (Nov 2001) in Japanese |
| - | A comparision of extractive components of a fish sauce prepared from frigate mackerel [Auxis rochei] using soy sauce koji with those of Japanese-made fish sauces and soy sauce by Funatsu, Y. (Toyama-ken. Food Research Inst. (Japan)); Sunago, R.; Konagaya, S.; Imai, T.; Kawasaki, K.; ... (Nov 2000) in Japanese |
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