Changes in 23Na Nuclear Magnetic Resonance Signal, Water Activity and Saltiness of Miso during Fermentation.
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概要
- 論文の詳細を見る
Changes in saltiness evaluated by sensory analysis, <SUP>23</SUP>Na nuclear magnetic resonance (NMR) signal and water activity (<I>a</I><SUB>w</SUB>) of miso during fermentation were investigated. The line width (full width at half maximum intensity) of the <SUP>23</SUP>Na NMR signal of the miso extract increased with fermentation time, while the <I>a</I><SUB>w</SUB> and the saltiness decreased with fermentation time. The saltiness correlated with the line width (<I>p</I><0.001) and the <I>a</I><SUB>w</SUB> (<I>p</I><0.001). The line width was not much affected by NaCl concentration, but it increased on addition of glucose, casamino acid, ethanol and lactic acid. The line width of <SUP>23</SUP>Na NMR and the <I>a</I><SUB>w</SUB> of the miso model solution consisting of sodium chloride and these substances were not much changed during storage over 100 days. This suggests that the increase in the line width and the decreases in the <I>a</I><SUB>w</SUB> and the saltiness of miso during fermentation were caused by the increase in water-soluble substances such as glutamic acid.
- 社団法人 日本食品科学工学会の論文
著者
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ISHIDA Nobuaki
National Food Research Institute
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Nikkuni Sayuki
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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ISHIDA Nobuaki
National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
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KUROSAWA Takayuki
Asari-Sasuke Shoten Co.
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