マアジ干物のテクスチャーにおよぼす振り塩法と立て塩法の影響

概要

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Salted dried fishes are widely popular in Japan because of their characteristic Umami and texture. They are produced by drying the salted fishes, which were performed by a dry salting method or a brine salting method. Samples were prepared by drying horse mackerel fillets at 35℃ for 10 to 180 min after sprinkling with 7% of salt over fish meat or after immersing the fish meat in 15% salt solution. The hardness of samples was measured with a texturometer and the texture and the taste were evaluated by sensory test. The fishes treated by the dry salting method required short time for drying as compared with those by the brine salting method. When dry-salted sample was roasted, the hardness increased with increase of the salting and the drying periods, however, it was hardly affected by the salting period but affected by the drying period in the case of brine-salted one. The texturometer curves of two samples differed each other. The taste of dry-salted fishes was preferred to that of the brine-salted fish though two samples had the same moisture content and salt concentration, and the preference for the brine-salted fishes was improved by prolonging the drying period. These results suggest that hardness of a salted dried fish might be the largest factor affecting its preference.
1990-12-15