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

传到鲭鱼街的传统鲭鱼加工食品成分对其营养价值和喜好的影响

• 批准号: 16500507
• 负责人: KUBO Kaori
• 金额: $ 2.37万
• 依托单位: Shiga University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2004
• 资助国家: 日本
• 起止时间: 2004 至 2006
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-16500507/
• 关键词: narezushi (fermented sushi); fermentation food; traditional food; food experience; calcium; volatility constituent; flavor; n3 polyunsaturated fatty acid; さばなれずし; 発酵; 栄養価; 揮発成分; 食嗜好; 核酸関連物質; 脂肪酸組成; 熟成; 脱塩

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.

对滋贺县和福井市的传统鲱鱼加工食品的成分进行了分析，并对其与偏好的关系进行了研究。此外，还考虑了传统的鲱鱼加工食品的传说。澄清了沙巴-纳瑞祖士(由鲱鱼制成的发酵寿司)具有很高的脂肪营养价值，因为n3多不饱和脂肪酸在加工过程中没有变化。此外，还澄清了在长时间的加工过程中，随着鲱鱼骨的溶解，钙转移到了它可以接受的食物中。对构成纳热祖什风味的挥发性元素进行了规定，并澄清了这些元素将在一个月内产生。这种气味来自加工过程中产生的特殊挥发性化合物和酸，影响了人们的喜好。这一点在几乎没有吃过narezushi经验的人身上表现得很强烈。橙子中含有大量的游离氨基酸，对其口感的影响是意料之中的。由于挥发性成分的影响，与生鱼相比，橙子的气味更接近生鱼。对和世子几乎没有经验的人不喜欢咸味和酸味的样品。为了传承传统的鲱鱼加工食品，有必要将食物体验给予有一点饮食经验的人，并将其重复给有一点饮食经验的人，此外还需要吸引营养价值和美食文化。重要的是，在第一阶段食用的传统食品是从挥发性成分中适当选择的。另一方面，人们澄清了用于传统鲱鱼加工食品的大米具有脂肪和钙的营养价值。然后，对淡化大米的方法进行了研究，成功地制作出了添加淡化大米的首选西式糕点。

项目成果

The effects of volatility elements of funazushi (fermented sushi of crucian carp) on its flavor.

鲫鱼发酵寿司挥发性元素对其风味的影响。

• 发表时间: 2004
• 期刊: IFHE the 20th World Congress 20
• 作者: 久保加織;西恭兵;堀越昌子;Kubo M. K.
• 通讯作者: Kubo M. K.

Flavor and smell of fermented sushi

发酵寿司的风味和气味

• 发表时间: 2007
• 期刊: J.Jpn Asooc.Odor Environment 38
• 作者: Tsukiyama K;Taniguchi T;Takehiro M;Miki T;Ueno H;Zhou H;Shimono D;Taniguchi T;Takehiro M;Takehiro M;Nagashima K;Mukai E;Nagashima K;Mukai E;Nagashima K;Tsukiyama K;Tsukiyama K;久保加織;久保加織;Kubo M.K.
• 通讯作者: Kubo M.K.

ナレズシの香りと匂い

成寿司的香气和香气

• 发表时间: 2007
• 期刊: におい・かおり環境学会誌 38(in press)
• 作者: 久保加織;西恭兵;堀越昌子
• 通讯作者: 堀越昌子

The effects of volatility elements of funazushi (fermented sushi of crucian carp) on its flavor

鲫鱼发酵寿司挥发性元素对其风味的影响

• 发表时间: 2004
• 期刊: IFHE the 20th World Congress 20
• 作者: 久保加織;西恭兵;堀越昌子;Kubo M. K.;Kubo M.K.
• 通讯作者: Kubo M.K.

ナレズシの香りとにおい

成寿司的香气和气味

• 发表时间: 2007
• 期刊: におい・かおり環境学会誌 38
• 作者: Tsukiyama K;Taniguchi T;Takehiro M;Miki T;Ueno H;Zhou H;Shimono D;Taniguchi T;Takehiro M;Takehiro M;Nagashima K;Mukai E;Nagashima K;Mukai E;Nagashima K;Tsukiyama K;Tsukiyama K;久保加織
• 通讯作者: 久保加織