Characteristics of rice bran after 'Heshiko' processing
2017
Maki, S. (Nagaoka University of Technology, Nagaoka, Niigata (Japan). Department of Science of Technology Innovation) | Takimoto, Y. | Tanaka, T. | Akihiro, T. | Tsurunaga, Y. | Matsumoto, T.
To determine the extractive components of 'Heshiko' rice bran, a kind of fermented seafood, flesh mackerel was pickled in rice bran mixture and then evaluated after six months of fermentation. During the fermentation period, taurine and vitamin A were transferred from the mackerel into the rice bran since rice bran mixture does not have these compounds. Vitamin B levels in the 'Heshiko' rice bran increased, while vitamin E levels remained unchanged and were the same as compared to the rice bran mixture. Throughout the fermentation process, levels of most of the free amino acids were significantly increased. Notably, histidine was converted into histamine by microorganisms ; however, the histamine levels present in 'Heshiko' rice bran were under the possible allergic reaction level threshold. The increased levels and profiles of organic acids and amino acids suggested that these components might contribute to the characteristic taste of 'Heshiko' rice bran.
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