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<p>Yellowtail <i>Seriola quinqueradiata</i> meat was marinated in 10% brine or shio-koji and heated after storage to investigate the effects of shio-koji on fish meat quality. The hardness of the heated samples treated with shio-koji did not differ from those of the untreated and brine-treated samples. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) showed strong smear bands of less than 17&#xa0;kDa in ordinary muscles treated with brine and shio-koji after 7&#xa0;days of storage. Several free amino acids markedly increased in the shio-koji samples compared with those in the other treated samples. The 5'-inosine monophosphate (IMP) and adenosine monophosphate levels decreased in all samples during storage. In particular, IMP degradation was accelerated by NaCl in the ventral ordinary muscle (OV). The equivalent umami taste concentration was maintained in the shio-koji-treated samples (except for OV) during storage by increasing the glutamic and aspartic acid levels. Hierarchical cluster analysis discriminated shio-koji-treated samples from other samples on the basis of the extracted components.</p>

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Effect of shio-koji on the physical properties and taste-related components of yellowtail Seriola quinqueradiata meat

  • 期刊论文

  • 发表日期：

    2024年12月31日

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  • Hisako Fujiwara,
  • Misaki Tokumoto,
  • Akane Matsumoto,
  • Ayumi Furuta,
  • Shota Tanimoto

摘要

Yellowtail Seriola quinqueradiata meat was marinated in 10% brine or shio-koji and heated after storage to investigate the effects of shio-koji on fish meat quality. The hardness of the heated samples treated with shio-koji did not differ from those of the untreated and brine-treated samples. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) showed strong smear bands of less than 17 kDa in ordinary muscles treated with brine and shio-koji after 7 days of storage. Several free amino acids markedly increased in the shio-koji samples compared with those in the other treated samples. The 5'-inosine monophosphate (IMP) and adenosine monophosphate levels decreased in all samples during storage. In particular, IMP degradation was accelerated by NaCl in the ventral ordinary muscle (OV). The equivalent umami taste concentration was maintained in the shio-koji-treated samples (except for OV) during storage by increasing the glutamic and aspartic acid levels. Hierarchical cluster analysis discriminated shio-koji-treated samples from other samples on the basis of the extracted components.