いか塩辛熟成過程中の化学的特性に及ぼす肝臓,表皮および墨の影響

概要

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Four kinds of "ika-shiokara", namely "akazukuri", "kurozukuri", "shirozukuri" and "kurozukuri (hakuhi)" were prepared with a combination of squid liver and/or ink and skinning treatment. Changes in chemical properties, VB-N, TMAO-N, TMA-N, free amino acids, water activity, and pH were compared among them during the ripening process. The addition of squid liver and ink and the skinning treatment played an important role in each "ika-shiokara". The VB-N, water activity, and pH values decreased with each treatment. The amount of free amino acids was increased by the addition of liver at an early stage of ripening stage. The extent of the increase was noticeably accelerated in the absence of the skinning treatment. At that time, the amount of amino acids contributing to "umami" was also increased in the "akazukuri". The above findings support the explanation that the "akazukuri" is flavored and the "kurozukuri" can be stored for a longer period.
日本水産學會の論文