煮干しおよびくん煙処理したトナム産トビウオのだし成分と風味

概要

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The chemical properties of niboshi and smoked flying fish from Vietnam, and the flavor of the soup stock which was prepared from them were examined and discussed on their application to soup stock. As the results, Vietnamese niboshi-ago (boiled and dried flying fish) contained little umami-taste components, such as 5'-IMP, glutamic acid, etc., and lipid oxidation had far advanced, and so the stock did not taste good, with a strong fishy smell. On the other hand, Vietnamese smoked ago (smoked flying fish) contained a plenty of glutamic acid, and the fishy smell was masked by smoke. Therefore, the stock prepared was highly esteemed. Consequently, it has become clear that flying fish from Vietnam can be preferably used for soup stock through some process of treatment.