Influence of lipid elements on flavor of traditional fishery foods.

脂类元素对传统水产食品风味的影响

• 批准号: 13680148
• 负责人: KUBO Kaori
• 金额: $ 2.3万
• 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: 2001
• 资助国家: 日本
• 起止时间: 2001 至 2002
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-13680148/
• 关键词: fishery food; narezushi; lipid oxidation; polyunsaturated fatty acid; calcium; volatility element; flavor; GCMS; 水産加工食品; 脂質クラス; 調理と保存

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

人们已经明确，鱼类中所含的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重新受到重视。还明确了n-3多不饱和脂肪酸在储存过程中容易引起变化。在这项研究中，首先检查了鱼在加工或烹饪过程中脂质如何变化。结果表明，通过将小沙丁鱼鱼干燥或开封干燥，脂质的氧化加速，多不饱和脂肪酸的数量减少，并且脂质氧化对味道和风味产生很大的影响。对熟寿司进行了成分分析和感官分析，获得了阐明其风味影响的基础数据。本研究表明，钙的含量较高，与磷的含量处于理想的比例范围内。因此，熟寿司被认为是一种有用的钙供给源。提取熟寿司的脂质，并检查氧化水平。在制造和/或储存过程中几乎没有变化。此外，通过薄层色谱法对脂质进行分类，并通过高压液相色谱法进行分析。结果，尽管脂肪酸组成与青花鱼和盐鲭鱼几乎相同，但在制造过程中脂肪类组成发生了变化。人们认为这种变化会影响风味。采用GCMS对熟寿司的挥发性元素进行了分析，检出30-50多种元素。由于通过改变挥发温度检测到的挥发性元素发生了变化，因此我们预计在口腔中容纳它之前和之后感受到的味道会发生变化。熟寿司的感官测试完成。它的酸度或咸度不受欢迎。有过吃熟寿司经历的人的喜好度较高，虽然不喜欢鱼腥味，但还是喜欢其特有的气味。较少的

项目成果

久保加織: "魚脂質の加工・調理による変化"ニューフードインダストリー. 44巻2号. 23-29 (2002)

Kaori Kubo：“加工和烹饪引起的鱼脂变化”，《新食品工业》，第 44 卷，第 2. 23-29 期（2002 年）。

久保加織: "魚脂質の加工・調理による変化"ニュー・フード・インダストリー. 44(2). 23-29 (2002)

Kaori Kubo：“加工和烹饪导致的鱼脂变化”《新食品工业》44(2)。

Kaori KUBO: "Changes of the fish lipids by processing and/or cooking"New Food Industry. Vol.44, No.2. 23-29 (2002)

Kaori KUBO：“通过加工和/或烹饪改变鱼脂”新食品工业。