Influence of constituents of traditional mackerel's processed foods transmitted to the mackerel street on its nutritive value and preference

分析了传统鲭鱼加工食品传播到滋贺和福井鲭鱼街的成分，并考察了其与偏好的关系。此外，还考虑了传统鲭鱼加工食品的传说。结果表明，鲐鱼发酵寿司在加工过程中n3多不饱和脂肪酸未发生变化，具有较高的脂质营养价值。此外，还澄清了在漫长的加工过程中，随着鲭鱼骨的溶解，钙转移到其可接受的食物中。挥发性元素，是形成narezushi风味的基础，被指定并澄清在一个月内产生。加工过程中产生的特殊挥发性化合物和酸的气味影响了人们的偏好。这一点在几乎没有吃过narezushi的人身上表现得很明显。heshiko中含有大量的游离氨基酸，对其口感的影响是可以预料的。与鲜鱼相比，鲜鱼的气味更接近生鱼，这是挥发性成分的结果。咸味和酸味的样品是没有经验的人不喜欢的。传统的鲭鱼加工食品要传承下去，不仅要把食物的体验给予有一点吃经验的人，而且要对其营养价值和美食文化进行诉求。重要的是，在第一阶段食用的传统食品应适当地从挥发性成分中选择。另一方面，澄清了用于传统鲭鱼加工食品的大米具有脂质和钙的营养价值。然后，研究了大米脱盐的方法，并成功地将脱盐大米加入到西式蛋糕中。

The constituents of traditional mackerel's processed foods transmitted to the mackerel street in Shiga and Fukui were analyzed and were examined about the relation to the preference. Furthermore, the legend of a traditional mackerel's processed foods was considered.It was clarified that saba-narezushi (fermented sushi made from mackerel) had the high nutritional value of lipid, because the n3 polyunsaturated fatty acids have not changed during the processing. In addition, it was also clarified that calcium shifted to its acceptable food during the long processing period along with the solubilization of mackerel's bone. Volatile elements, which form the basis of the flavor of narezushi, were specified and were clarified to be generated within one month. The smell, which was from particular volatility compounds and acids generated during processing, influenced on the preference. This appeared strongly by the person who had little experience of eating narezushi. In heshiko, a lot of free amino acids were included, and the influence on the taste of them was expected. The smell of heshiko was near the raw fish compared with narezushi as the results of volatility constituents. Salty and sour sample was not liked by the person who had little experience to heshiko. To hand down a traditional mackerel's processed foods, it is necessary that the food experience is given and is repeated to the person who has a little experience to eat, additionally appealing for the nutritive value and the gastronomic culture. It is important that traditional foods that are eaten at the first stage are chosen appropriately from volatility constituents.On the other hand, it was clarified that the rice using for traditional mackerel's processed foods had a nutritional value of the lipid and calcium. Then, the method of desalinating the rice was examined, and it succeeded in making the preferred western-style cakes adding the desalinated rice.