Saba narezushi

Kanno, T., Kuda, T., An, C., Takahashi, H., Kimura, B., (2012). Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria. LWT-Food Science and Technology, 47, 25-30. 

The pH of Aji no susu is within the range of 3.9. 3, with main organic acid as lactic acid (3.1-8.6g/l(X)g). In addition, volatile short-chain fatty acids, such as acetic acid (0. l-0.6g/100g), were detected. The highly concentrated lactic acid is characteristic of Narezushi that rich in rice (carbohydrate). The concentration of lactic acid in the Narezushi (Aji no susu) made from horse mackerel and fermented for 1 year was higher than that in Funazushi and Saba (mackerel) narezushi made in Fukui Prefecture. Butyric acid and propionic acid, which are considered the main causative factors for the characteristic odour of Funazushi and Kusaya, were hardly detected. 

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See also in sourсe #XX -- [ ]

See also in sourсe #XX -- [ ]

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