CHANGES IN THE COMPOSITION OF FREE AMINO-ACIDS, ORGANIC-ACIDS AND LIPIDS DURING PROCESSING AND RIPENING OF HATAHATA-ZUSHI, A FERMENTED FISH PRODUCT OF SANDFISH (ARCTOSCOPUS-JAPONICUS) AND BOILED RICE
CHANGES IN THE COMPOSITION OF FREE AMINO-ACIDS, ORGANIC-ACIDS AND LIPIDS DURING PROCESSING AND RIPENING OF HATAHATA-ZUSHI, A FERMENTED FISH PRODUCT OF SANDFISH (ARCTOSCOPUS-JAPONICUS) AND BOILED RICE
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DOI：
10.1002/jsfa.2740660112
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发表时间：
1994-09-01
影响因子：
4.1
通讯作者：
KOIZUMI, C
中科院分区：
文献类型：
--
作者：
CHANG, CM;OHSHIMA, T;KOIZUMI, C
本文研究了日本产的一种以白鱼和米饭为原料的发酵产品“Hatahata-zushi”在加工过程中某些化学成分的变化。最终产品的pH、水分和盐含量分别为4.1、552 g kg（-1）和41.0 g kg（-1），基于无盐干重。发酵过程中除组胺外的多胺含量逐渐增加。发酵过程中游离氨基酸含量增加，尤其是谷氨酸、丙氨酸、缬氨酸和亮氨酸。发酵过程中乳酸和乙酸含量显著增加。原始样品的总脂质含量相对较高，以干重计为385 g kg（-1）。在浸泡过程中，磷脂酰乙醇胺（PE）和磷脂酰胆碱（PC）含量显著降低，游离脂肪酸含量升高。PE和PC的降低持续到发酵结束。发酵前期甘油三酯含量下降幅度较大，此后基本保持不变。“Hatahata-zushi”的脂质劣化似乎主要是由于内源性和/或外源性脂肪分解酶系统对脂质的水解。
The changes in the compositions of certain chemical components during the processing of 'Hatahata-zushi', a Japanese fermented product of sandfish and boiled rice, were investigated. The pH, moisture and salt contents of the finished product were 4.1, 552 g kg(-1) and 41.0 g kg(-1), respectively on a salt-free dry weight basis. The concentrations of polyamines except histamine increased gradually during fermentation. The contents of free amino acid, especially glutamic acid, alanine, valine and leucine, increased during fermentation. Lactic acid and acetic acid contents increased markedly during fermentation. Total lipid content of the raw sample was relatively high, 385 g kg(-1) on a dry weight basis. During soaking in water, the contents of phosphatidylethanolamine (PE) and phosphatidylcholine (PC) markedly decreased, while that of free fatty acid increased. The decreases in PE and PC continued up to the end of fermentation. The triglyceride content decreased to a large extent during the early stage of fermentation period and thereafter remained almost unchanged. Lipid deterioration of 'Hatahata-zushi' seemed to be due mainly to hydrolysis of lipids by endogeneous and/or exogenous lipolytic enzyme systems.