| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
|
|---|
| Research Abstract |
The purpose of this study was clarifying the change of compounds in the maturational process of fermented foods. The frazin derivatives were isolated from soybean miso in fermenting and maturing period.
From the viewpoint of effective utilization of unused resources, fish sauces were produced from the cephalothorax of prawn and the reproductive gland of Diadema setosum as fisheries unused resources. The free amino acid compositions and antioxidant activities of fish sauces were determined by HPLC and DPPH method, respectively. The fish sauce which made from the cephalothorax of prawn showed high antioxidant activity. The antioxidants contained in the fish sauce were identified by analyzing NMR spectra of isolated compounds.
|
