The effect of flavor and taste in narezushi(fermented fish) on preferability
| Project/Area Number |
21500759
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Shiga University |
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Principal Investigator |
KUBO Kaori 滋賀大学, 教育学部, 教授 (10190836)
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| Co-Investigator(Kenkyū-buntansha) |
MANABE Mariko 同志社女子大学, 生活科学部, 教授 (50329968)
ISOBE Yuka 三重大学, 教育学部, 准教授 (80218544)
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| Project Period (FY) |
2009 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2011: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2010: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2009: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
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| Keywords | 食嗜好と評価 / 食品成分 / 食文化 / 伝統食 / ふなずし / 嗜好性 / 有機酸 / 脂肪酸組成 / 揮発性成分 / におい / 食経験 / 新奇性恐怖 / なれずし / 呈味成分 / ペプチド / アミノ酸 / 風味 / 官能評価 / 発酵食品 |
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| Research Abstract |
The chemical compositions(organic acid, volatile element, sniffing, acid protease activity, protein, peptide, free amino acid, lipid) of funazushi, Japanese traditional fermented sushi in Shiga, were analyzed. Most elements except lipid changed rapidly into the first stage of the rice pickle, and slowly afterwards. On the other hand, we used a sensory assessment and clarified that the tasting experience of funazushi was able to improve the preference and information about funazushi also affected its overall preferability.
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Report
(4 results)
Research Products
(11 results)
