内臓酵素を利用したマイワシ魚醤油の試作

概要

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The effective utilization of endogenous visceral enzymes was examined for the production of fish sauce from the sardine Sardinops melanosticta. The sardine visceral extract contained several proteases, which are possibly of pancreatic origin. The proteolytic activity in the extract was stabilized by calcium ions. The maximal rate of hydrolysis of sardine flesh by the visceral enzymes was obtained at pH 8.0 and 50°C in the presence of calcium ions. The addition of sodium chloride and the heat-treatment of the flesh reduced the rate of hydrolysis of the flesh by the visceral enzymes. A new method of the production of fish sauce from the sardines was established. Sardine flesh homogenate was inculbated with the visceral extract for 5h under optimal conditions as described above. After incubation, the mixture was clarified by centrifugation. In the present study, 25% sodium chloride was added to the supernatant. However, this salt concentration can be changed at will to get the desirable product. The sardine fish sauce thus obtained and two commercial fish sauces, "Shottsuru", were analyzed for chemical composition, including amino acid composition, and were evaluated for the sensory characteristics. The sardine fish sauce was comparable in quality with the two commercial products.
日本水産學會の論文