富山産かぶらずしの理化学特性と食味 [in Japanese] Physicochemical Properties and Flavor Characteristics of Kaburazushi Produced in Toyoma Prefecture [in Japanese]
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This study aims to contribute to the product development of Kaburazushi, a traditional food produced in the Toyama prefecture of Japan consisting essentially of sliced turnips and salted yellowtail sandwiched together and pickled in malted rice and salt. Commercially available samples of Kaburazushi, obtained from 10 major producers, were subjected to physicochemical analyses, including those for microbial number, components of taste, and physical properties, in addition to sensory evaluation. How these factors relate to one another was examined by means of a multivariate analysis. The extent of fermentation, organic acid composition, and carbohydrate composition, estimated from the microbial numbers, were found to be significantly different among samples obtained from the various producers. A principal component analysis showed two axes ; one showing the degree of lactic fermentation at the opposite pole to the addition of acidulants and sweeteners, and the other showing the degree of the saccharification of rice starch. The product samples were divided into three types : those produced by means of traditional procedures ; a type somewhat inadequately fermented ; and a type whose taste had been modified to some degree. The physicochemical and sensory properties were combined to perform a principal component analysis. The results suggested the existence of two prominent paradigms of value held by consumers when rating the samples : one which related to the taste acquired through the addition of sweeteners ; and the other which saw them scoring highly the seasoned taste resulting from production involving traditional procedures.
- NIPPON SHOKUHIN KOGYO GAKKAISHI
NIPPON SHOKUHIN KOGYO GAKKAISHI 54(3), 118-127, 2007-03-15
Japanese Society for Food Science and Technology