Study on improving function of fishery fermented food and securing its safety

2018 Fiscal Year Final Research Report

• Project/Area Number: 15K00787
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: University of Miyazaki
• Principal Investigator: HATATE Hideo 宮崎大学, 農学部, 教授 (10325730)
• Co-Investigator(Kenkyū-buntansha): 田中 竜介 宮崎大学, 農学部, 教授 (30399654)
• Project Period (FY): 2015-04-01 – 2019-03-31
• Keywords: 抗酸化活性 / メイラード反応 / 還元糖 / アミノ化合物 / EPA / DHA / 塩蔵発酵エビペースト

Outline of Final Research Achievements

In order to enhance the antioxidant function of fermented foods traditionally manufactured in various regions, this study applied the Maillard reaction, which has been widely used in food manufacturing processes. The Maillard reaction was promoted by incubating salt-fermented shrimp paste with several kinds of reducing sugars at 60°C, and the antioxidant activity was markedly enhanced as the reaction progressed. During the Maillard reaction, harmful oxidative deterioration of unsaturated fatty acids such as EPA and DHA was not observed. In addition, the amount of free amino acids significantly increased probably depending on self-digestion of amino compounds, and thus also suggested that the umami taste would be improved in the fermented food.

Free Research Field

水産食品化学

Academic Significance and Societal Importance of the Research Achievements

タウリンや EPA、DHAなど特有な機能性成分が豊富に含まれている水産発酵食は、我が国でも最近注目されているが、その抗酸化機能性の強化に関する研究例はほとんどなかった。このような状況で、本研究では各種還元糖を適当な条件で発酵食とインキュベートすることによってメイラード反応が促進され、抗酸化機能が著しく強化されることが実証され、併せて自己消化の進行にともない発酵食品の風味改善も期待された。