1999 Fiscal Year Final Research Report Summary
Taste active components of fish sauces
| Project/Area Number |
09660228
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Fisheries chemistry
|
|---|
| Research Institution | The University of Tokyo |
|---|
Principal Investigator |
ABE Hiroki The University of Tokyo, Grad. Sch. of Agr. Life Sci., Professor, 大学院・農学生命科学研究科, 教授 (80086727)
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
WATANABE Katsuko The University of Tokyo, Grad. Sch. of Agr. Life Sci., Research Assistant, 大学院・農学生命科学研究科, 助手 (30092381)
|
|---|
| Project Period (FY) |
1997 – 1999
|
| Keywords | Fish sauce / Extract / Peptide / Free amino acids / Umami / Sensory analysis / Taste active component |
|---|
| Research Abstract |
Free amino acids, organic acids, nucleosides and bases, sugars, creatine and creatinine were determined to evaluate the feature of taste components in fish sauces produced in the seven countries of Southeast and East Asia. Fish sauces from Vietnam, Japan, and Thailand were rich in these compounds and showed rather similar amino acid pattern. Myanmar and Laos fish sauces, on the other hand, contained very small amounts of these compounds and showed different amino acid pattern. Chinese and Korean fish sauces fell into the intermediate between these two extremes. Creatinine which originates from creatine during fish sauce fermentation and receives only small bacterial decomposition is a possible marker for the quality control in fish sauce factories.
The muscle and viscera of sardine and squid were fermented with 10 or 20% sodium chloride for a half year and a year, respectively. The above mentioned various compounds were determined during fermentation. Total free amino acid of 20% salt-preparation reached a peak after 5 months and declined a little after that. That of 10% salt-preparation reached a peak after 3 months and was larger in amount than that of 20% salt-preparation. These results suggest that fermentation by microorganisms was predominant in 10% salt-preparation.
On a typical Vietnamese fish sauce, synthetic extracts were prepared and taste active components were determined by sensory analyses using omission and addition tests. Of the various compounds mentioned above, glutamic acid, threonine, alanine, valine, histidine, proline, tyrosine, cystine, methionine, and pyroglutamic acid were found to be taste active components. In peptide fractions, neutral and basic fraction enhanced sweet taste of the systhetic extract and acidic fraction gave sour taste.
|
Research Products
(4 results)
