Effects of the Taste and Texture of Fish Cured with Miso Paste
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- Miyauchi (Furune) Yasue
- Otsuma Women's University
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- Fujinami Noriko
- Ltd. Grape stone
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- Ichikawa Tomoko
- Otsuma Women's University
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- Shimomura Michiko
- Otsuma Women's University
Bibliographic Information
- Other Title
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- 調整味噌床を用いた味噌漬けサワラ肉とメロ肉の味とテクスチャーの変化
- チョウセイ ミソショウ オ モチイタ ミソ ズケ サワラニク ト メロニク ノ アジ ト テクスチャー ノ ヘンカ
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Abstract
Misozuke of fish is a traditional processing and cooking method whereby fish meat is cured in miso (fermented soybean paste) to preserve and improve its eating quality. The effects on the taste and texture of fish meat cured in low (I) and high (II) contents of prepared miso paste were evaluated. Filleted steak samples of frozen Spanish mackerel and Magellan greenling were cured in each prepared miso paste. A sensory test indicated that the Spanish mackerel meat cured in both miso paste I and II for 5 days was liked, but that only the Magellan greenling meat preserved in miso paste II for 5 and days was liked. The samples liked by the sensory test had high Rheometer values. Preservation of the fish meat in miso paste II resulted in the myomere becoming hard, while the connective tissue (myocommata) was easily eluted into hot water. SDS-PAGE patterns of the connective tissue of Spanish mackerel revealed the decomposition of collagen during preservation in the crude miso enzyme solution.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 42 (5), 275-284, 2009
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390282680483416960
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- NII Article ID
- 110007387612
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- NII Book ID
- AN10471022
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- ISSN
- 21865787
- 13411535
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- NDL BIB ID
- 10472992
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed