Amino acids, organic acids, fatty acids, trimethylamine and methional in improved fish sauce.
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概要
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Although fish sauce is a seasoning closely associated with the life style of the nations in Eastern and Southeast Asia, it is used only in limited areas of Japan. Fish sauce takes a long time to brew and has a smell peculiar to fishes. In an attempt to improve fish sauce, we used Jack mackerels in four different ways as experimental materials; (1) meat alone, (2) meat and viscera, (3) whole fish, and (4) whole fish and pineapple juice. We prepared fish sauce by brewing from 24 hours to 60 days at 45°C.We studied the effect of pineapple juice on fish sauce, and organic and fatty acids as a source of flavor, trimethylamine as a main source of fishy smell, methional as a source of smell of vinegar and soy sauce, as well as behavior of amino acids and peptides during the brewing period.In the sample made from fish meat and viscera, amino nitrogen increased with the increase of viscera addition, and in the sample made without viscera addition lower level of amino nitrogen and less protein decomposition were observed. The sample containing pineapple juice showed higher levels of both total nitrogen and amino nitrogen, higher levels of citric acid and malic acid, and less formation of acetic acid and formic acid. No changes were noted in unsaturated fatty acid such as oleic acid, linoleic acid and linolenic acid, and a decrease in docosahexenoic acid was not marked. The fact that polienic acids remained more in this sample than the other samples indicated that fish sauce was less likely to be oxidized by pineapple juice addition.Observation of chronological changes in trimethylamine, a source of fishy smell, revealed that the sample containing pineapple juice showed an extremely low level of trimethylamine increase and its increase rate in 24 hours was still lower compared to other specimen. Since methional content was also lower in the sample containing pineapple juice, it was apparent that addition of pineapple juice will facili tate production of fish sauce with less fishy smell.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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