Influence of lipid elements on flavor of traditional fishery foods.

现已明确，鱼类中含有的n-3多不饱和脂肪酸具有重要的生理作用，因此水产食品的价值正在被重新评估。还阐明了n-3多不饱和脂肪酸在储存过程中容易引起这种变化。在这项研究中，首先考察了鱼在加工或烹调过程中血脂的变化。结果表明，小沙丁鱼干或开口干均可促进鱼肉中脂肪的氧化，多不饱和脂肪酸含量减少，脂肪氧化对鱼肉的口感和风味有较大影响。对纳热祖什进行了成分分析和感官分析，为阐明其风味的影响提供了基础数据。在本研究中，明确了钙的含量较高，并且在理想的磷含量比范围内。因此，纳热祖师是一种有效的钙供应来源。…的脂类提取更多的纳热祖实，并检测其氧化水平。在制造和/或储存过程中几乎没有变化。另外，用薄层层析法对脂类进行分类，并用高压液相色谱对脂类进行分析。结果，在生产过程中，脂肪类组成发生了变化，尽管其脂肪酸组成与真鱼和盐鱼几乎相同。这一变化被认为是对味道的影响。用气相色谱-质谱法对那热祖师挥发性元素进行了分析，检测出30-50种以上的元素。这种变化预计会发生在我们在含糖前后感觉到的味道上，因为通过改变挥发性温度检测到的挥发性元素已经发生了变化。对纳热祖希进行了感官测试。它的酸度或咸味不受欢迎。有吃过纳热祖什的人的偏好很高，虽然不喜欢它的鱼腥味，但他们喜欢它独特的气味。较少

It has been clarified that n-3 polyunsaturated fatty acids included in fish have the important physiology actions, so the fishery food are now revalued. It is also clarified that n-3 polyunsaturated fatty acids caused the change easily while storing. In this research, at first, how the lipids were changed while the fish were processed or were cooked was examined. As a result, it was clarified that the oxidation of the lipids advanced by making the fish dried small sardines or opening dry, the number of polyunsaturated fatty acids decreased, and the lipid oxidation exerted a big influence on the taste and the flavor. The componential analysis and the sensory analysis of narezushi, were done, and the basic data to clarify the influence on their flavor was obtained. In this study, it was clarified that the content of calcium was high, and it was in the range of the ideal ratio to the content of phosphorus. So it was judged that narezushi was a useful supply source of calcium. The lipids o … More f narezushi were extracted, and the levels of the oxidation were examined. There was little change during manufacturing and/or storing. In addition, the lipids were classified by thin layer chromatography and were analyzed by high pressure liquid chromatography. As a result, fatty class composition changed while manufacturing, though the fatty acid composition was almost the same as the life mackerel and the salt mackerel. This change is thought to influence on the flavor. Volatility elements of narezushi were analyzed by GCMS, and more than 30-50 kinds of elements were detected. The change was expected to take place to the flavor that we felt before and after the mouth's containing it because the change had been seen in the volatility elements detected by changing the volatile temperature. The sensory test of narezushi was done. Its acidity or saltiness was not liked. The preference of the persons who had the experience of eating narezushi was high, and they like its peculiar smell although they did not like its fishy smell. Less