Investigation of the change on the components of the funazushi (pickled crusian carp) and the functionality

研究了腌制鲫鱼成熟过程中与新鲜度有关的营养成分、微生物区系和成分的变化。肌肉和蛋的水分逐渐降低。肌肉蛋白质略有下降，大米蛋白质略有增加。肌肉和蛋脂变化不明显，大米略有增加。成熟期第一个月稻米灰分变化显著，肌肉灰分和蛋灰分下降，稻米灰分上升。氨基酸总量在肌肉、鸡蛋和大米中均有所增加。通过测定乳酸菌、厌氧菌、好氧菌和酵母菌的活菌数，研究了浮珠菇在贮藏过程中微生物区系的变化。鱼肉和稻米的活细胞数在采摘后1个月内分别达到107量级/g和108量级/g，贮藏6个月后有所下降。在整个储藏期，大米的活细胞数比鱼肉高一个数量级。从浮珠石中分离到的一株乳酸菌属于布氏乳杆菌群。盐渍鲫鱼的挥发性盐基氮含量为19 mg%，3个月龄的浮祖鱼挥发性盐基氮含量为39 mg%。肌苷酸在第一个月开始降解。水提物和甲醇提物均不具有清除DPPH自由基的活性。

The change of the nutrients, microflora, and components related with freshness and in the mature process of funazushi (pickled crucian carp) were investigated. The moisture of muscle and egg decreased gradually. The protein of muscle decreased slightly, but that of rice increased a little. The change of lipid of muscle and egg was not clear, that of rice increased a little. The ash of muscle and egg decreased, that of rice increased, and the change of ash at rice was remarkable especially in the first month in the mature process. The total contents of amino acid increased at muscle, egg, and rice. The change in microbial flora of funazushi during storage was investigated by measuring the viable cell counts of lactic acid bacteria, anaerobic bacteria, aerobic bacteria, and yeast. The viable cell counts for the fish muscle and rice of funazushi reached the 10^7 order /g and 10^8 order /g, respectively, within one month after picking, and decreased after six months of storage. The viable cell counts for the rice were higher than those of the fish muscle by one order throughout the storage period. One of the lactic acid bacteria isolated from funazushi belonged to the Lactobacillus buchneri group. The value of the volatile basic nitrogen of crucian carp pickled with salt was 19mg% and that of funazushi at third month was 39mg%. The inosinic acid was degradated at first month. The extracts from funazushi by water and methanol did not have the scavenging activity of DPPH radical.