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<p>Shiokara is a traditional Japanese salted and fermented seafood product. The aim of this study was to compare various commercially available squid shiokara products in Japan by examining their NaCl content, free amino acid content (all<span> l</span>-type), organic acid content, and bacterial community. Our analyses showe that the NaCl content ranged from 3.20% to 8.83%. Generally, higher NaCl content was associated with higher free amino acid concentrations, resulting in high- and low-salt products being classified separately. This classification was consistent with that obtained by a non-metric multidimensional scaling (NMDS) analysis. No significant relationship was found between total organic acid content and NaCl content across samples. Sensory evaluation revealed that saltiness increased with higher NaCl content. Sweetness was associated with the presence of mirin, a Japanese sweet rice wine used in cooking. Although products supplemented with amino acid-based seasonings had particularly high levels of free glutamic acid, this addition did not increase the umami taste. In addition, the total content of free amino acids did not show a clear relationship with any of the taste components examined in this study. Bacterial community analysis targeting the 16S ribosomal RNA gene amplicon revealed diverse dominant genera, including <i>Staphylococcus</i>, <i>Vibrio</i>, and <i>Mycoplasma</i>, highlighting notable variation among different samples.</p>

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Evaluation of squid shiokara products marketed in Japan using sensory tests, amino acid and organic acid profiles, and analysis of bacterial communities

  • 期刊论文

  • 发表日期：

    2025年10月18日

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  • Nanami Mizusawa,
  • Kanta Nishimura,
  • Daisuke Ouchi,
  • Ko Yasumoto,
  • Mitsuru Jimbo,
  • Nobuhiko Ueki,
  • Yoko Matsuoka,
  • Jianrong Wan,
  • Takehiko Yokoyama,
  • Shugo Watabe

摘要

Shiokara is a traditional Japanese salted and fermented seafood product. The aim of this study was to compare various commercially available squid shiokara products in Japan by examining their NaCl content, free amino acid content (all l-type), organic acid content, and bacterial community. Our analyses showe that the NaCl content ranged from 3.20% to 8.83%. Generally, higher NaCl content was associated with higher free amino acid concentrations, resulting in high- and low-salt products being classified separately. This classification was consistent with that obtained by a non-metric multidimensional scaling (NMDS) analysis. No significant relationship was found between total organic acid content and NaCl content across samples. Sensory evaluation revealed that saltiness increased with higher NaCl content. Sweetness was associated with the presence of mirin, a Japanese sweet rice wine used in cooking. Although products supplemented with amino acid-based seasonings had particularly high levels of free glutamic acid, this addition did not increase the umami taste. In addition, the total content of free amino acids did not show a clear relationship with any of the taste components examined in this study. Bacterial community analysis targeting the 16S ribosomal RNA gene amplicon revealed diverse dominant genera, including Staphylococcus, Vibrio, and Mycoplasma, highlighting notable variation among different samples.