マルソウダ魚醤油のもろみから分離した Staphylococcus nepalensis による黒作りイカ塩辛の臭気の改良

Translated title of the contribution: Improvement of "kurozukuri ika-shiokara" (fermented squid meat with ink) odor with Staphylococcus nepalensis isolated from the fish sauce mush of frigate mackerel Auxis rochei

舩津 保浩, 深見 克哉, 近藤 秀裕, 渡部 終五, Funatsu Yasuhiro, Fukami Katsuya, Kondo Hidehiro, Watabe Shugo, 酪農学園大学食品科学科, 九州大学産学連携センター, 東京大学大学院農学生命科学研究科水圏生物工学研究室, 東京大学大学院農学生命科学研究科水圏生物工学研究室, of Food Science Faculty of Dairy Science Rakuno Gakuen University Department, Science and Technology Center for Cooperative Research Kyushu University Art, of Aquatic Molecular Biology and Biotechnology Graduate School of Agricultural and Life Science The University of Tokyo Laboratory, of Aquatic Molecular Biology and Biotechnology Graduate School of Agricultural and Life Science The University of Tokyo Laboratory

Research output: Contribution to journalArticle

Abstract

  The <i>Staphylococcus nepalensis</i> strain, which was isolated from frigate mackerel fish-sauce mush added with soy sauce koji, was inoculated into “kurozukuri ika-shiokara” (“kurozukuri”), fermented squid meat with salt, liver and ink traditionally produced in Toyama Prefecture, to improve its odor. Extractive components and volatile components of “kurozukuri” after incubation at 4°C for 30 days with the cultured bacterium were examined by HPLC and GC/MS analyses. There was no difference in the contents of extractive components between bacteria-treated “kurozukuri” and non-treated one. However, the contents of volatile components, acids, aldehydes, sulfur-containing compounds, alcohols and esters, in the former were different from those in the latter, and dimethyl disulfide, which existed in the latter, did not detected in the former. Sensory evaluation revealed that fishy odor and disagreeable squid odor notes of the former treated with the bacterium were weaker than those of the latter.<br>
Translated title of the contributionImprovement of "kurozukuri ika-shiokara" (fermented squid meat with ink) odor with Staphylococcus nepalensis isolated from the fish sauce mush of frigate mackerel Auxis rochei
Original languageJapanese
Pages (from-to)611-617
Number of pages7
JournalNippon Suisan Gakkaishi
Volume71
Issue number4
DOIs
Publication statusPublished - Jul 15 2005

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    舩津保浩, 深見克哉, 近藤秀裕, 渡部終五, Yasuhiro, F., Katsuya, F., Hidehiro, K., Shugo, W., 酪農学園大学食品科学科, 九州大学産学連携センター, 東京大学大学院農学生命科学研究科水圏生物工学研究室, 東京大学大学院農学生命科学研究科水圏生物工学研究室, Department, O. F. S. F. O. D. S. R. G. U., Art, S. A. T. C. F. C. R. K. U., Laboratory, O. A. M. B. A. B. G. S. O. A. A. L. S. T. U. O. T., & Laboratory, O. A. M. B. A. B. G. S. O. A. A. L. S. T. U. O. T. (2005). マルソウダ魚醤油のもろみから分離した Staphylococcus nepalensis による黒作りイカ塩辛の臭気の改良. Nippon Suisan Gakkaishi, 71(4), 611-617. https://doi.org/10.2331/suisan.71.611