IMPROVEMENT OF FISHY FLAVORS FROM SARDINE BY MICRO-ORGANISMS AND DEVELOPMENT OF LIPOXYGENASE-INHIBITORS OF MICROBIAL ORIGIN

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The purposes of this study was aimed to contibute the effective utilization of highly harvested fish and to develop new food procesing technique using microorganisms.1. The function of Eurotium herbariorum (dried Skipjack tuna-processing mold) was investigated :(1) The addition of the strain to sardine mince specifically inhibited the formation of propanal and 1-penten-3-ol, leading to a remarkable retardation of fishy flavor.(2) Many lipoxygenase (LOX) inhibitors were purified from mycerial mats of the strain.(3) On treatment of aldehydes with the strain, they were converted into the corresponding alcohols and carboxylic acids having higher threshold values in a short time.(4) When storage tests of processed sardine were done in the presence of the mycerial mats, sardine had have smelled good organoleptically.A significant improvement of fishy flavor by the strain was likely to be based on the inhibition of sardine flesh LOX activity and the decomposition of volatile compoenents lile aldehydes.2. Screening of wild filamentous molds for the isolation of LOX inhibitors was done :(1) The molds were grown in malt medium and the LOX activity was assayd by the oxygen absorption method.(2) Aspergiluus terreus produced a new inhibitor, 1,3-dihydro-7-methyl-4,5,6-trihydroxy-isobenzofuran (A), which can remarkably inhibit sardine flesh LOX.(3) Penicillium daleae afforded three kinds of substances, vulculic acid, demethylcurvulic acid, and 2,3-diacetyl-4,5-dihydroxy-6-methoxy-benzene, a new compound. Their LOX-inhibitory activity was weaker than that of A.