1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, (,**1) 313 * ** * ** Regional Chemical Composition and Microbial Flora of Commercial Hat

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1 1 Nippon Shokuhin Kgku Kogku Kishi Vol. /., No.1, (,**1) 313 * ** * ** Regionl Chemicl Composition nd Microbil Flor of Commercil Hthtzushi from Akit Prefecture Kenichi Tsukmoto, Kzuki Toed, Tsutomu Funki*, Ngnori Ohis nd Ryuuji Mtsung** Akit Reserch Institute for Food nd Brewing,.,0 Snuki, Arymchi, Akit *+*+0,- * Akit Prefecturl Institute for Fisheries nd Fisheries Mngement, 2. Unoski, Funkwminto-Dijim, Og, Akit *+**/-+ ** Fculty of Bioresource Science, Akit Prefecturl University,,.+1 Kidobt-Nishi, Nkno, Shimoshinjo, Akit *+**+3/ The regionl chemicl compositions nd microbil flor of commercilly-produced hthtzushi, fermented sushi from Akit Prefecture, hve not yet been su$ciently exmined. Moisture content, wter ctivity, slt content, ph, orgnic cid content, free mino cid content, free scchride content nd microbil flor of hthtzushi were investigted. The results indicte tht two types of hthtzushi re currently being produced. Products from the northern nd southern costl regions of Akit Prefecture were produced without lctic cid fermenttion nd clssified s hyzushi. Products from the centrl costl region produced with lctic cid fermenttion were clssified s nmnrezushi, more trditionl form of hthtzushi. Microbil growth in northern nd southern cost products ws inhibited by cetic cid during the mnufcturing process, nd ws lso by low wter ctivity in southern cost products. This is the first study to scientificlly demonstrte tht two types of hthtzushi re being produced in Akit Prefecture. (Received Oct.,-,,**0 ; Accepted Mr.,*,,**1) Keywords : Hthtzushi, Chemicl Composition, Microbil Flor, Regionl Chrcteristics : Arctoscopus jponicus , *+*+0,-.,0 * *+**/-+ 2. ** *+**+3/,.+1 Corresponding uthor tukmoto@rif.pref.kit.jp,, +*-* Chng +*

2 314 /. 1,** ,**,,**- - 3,*, / g ++ +*/ -, g Novsin AWC,**,g +* ml APB-.+* ph ph Horib F+, /g +* *../ m HPLC LC+*A Shim-pck SCR-+*,H 2 mm I.D.-** mm L..* +* l +* *.*, mol/l *../ m JLC/** /g 1./ ml /* ml HPLC Dionex DX/** /g ph 1., +, BCP TCBS MLCB + A B C - B C /**+ *** g A B C - - B A C / 1-+

3 3 : 315, ph A, B C - 3 ph Tble + A A+ 0* B / C /*.+ /../ A, BC A, B *.30*.32 C *.3,*.3/ A, BC B *.2 *.3 A, C +.,,.. A, CB ph B+ B,..3/.*...0 C ph C A B - A, B C Tble, Tble + Smple Averge of A A+ A, A- Averge of B B+ B, B- Averge of C C+ C, C- Some chrcteristics of Hthtzushi studied Moisture () 0+43 / * / /342 Wter Activity *432 *430 *432 /,40 /*4+ /.4/ /-4- *43- *43, *43/ *43- Slt () +4/ +4, *42 *43 *42 * ,,4*,4. ph.4/.4/ /4* A A+ A, //2.+/32.- mg+** g A,,3-.- mg+** g C -/ / mg+** g B +.+.*,** mg+** g A, CB A, C -* mg+** g B +*0.+0/*.+ mg+** g B, BA, C B,. A, B C Tble -, mg+** g A mg+** g A+ A- +/ mg+** g Tble - +- Fig. + A+ A- Tble, Orgnic cid content of Hthtzushi Orgnic cid Citric cid Mlic cid Succinic cid Lctic cid Acetic cid Totl,4+ /4+.41 //24+ /2*4. -4/,4/ 14* -//4+ +/-4+ /,+4,,4+ 0/* * 2*-40 +*04+,* -* ,34, , ++4*,34/ +041, / /.+42 / / / 3,43,041 +*4, +/4,, , +,4* 14- +*4- -/ , Results re expressed s mg per +** g4

4 316 /. 1,**1 1 4 Tble - Amino cid content of Hthtzushi Amino cid Turine Asprtic cid Threonine Serine Glutmic cid Glycine Alnine Proline Cystine Vline Methionine Isoleucine Leucine Tyrosine Phenyllnine Ornithine Lysine Histidine Arginine others Totl./4/ 04/ 143.4/ 0-,4/ *4/ +,4/ +,4/ 24,, / 04*.*42 04* 22.42,/ ,, , /4/, /.*4, +.4/ -, /+4.,14*,, * 14-, , /4- +,4/ 24* 24- +* ,,4.,-4../ ,4, , 343 -,4,,41 24.,, ,4,,34..*4. ++4*., /,4,,4* /-4/ 041,-40-4.,43 +,43 24/ 24,,*4. 24/,,4,,4-,,4, ++40 *43, , +,34+ 04/ +04*,43 +*4- +,4, +,40 +-4,.*4-242 /-41 *4/,-4* * /4, * ,4, ++4/ * ,41 +/4* 34,,14/ ++4/ +24, +43,34/ +141,14, /4., , *, / , , +,42,.4/ +.42.,43 -/ /34* -041 /.4/ / ,/4* +/42 +/4/ /+4-34-,+41 24/ +*40, +/4* ++4* -/43, , ,42 Results re expressed s mg per +** g4 Fig. + Free mino cid series content of Hthtzushi Sweet series : Gly, Al, Thr, Ser, Pro, Lys, Hypro, Gln. Bitter series : Phe, His, Arg, Ile, Vl, Leu, Met, Trp. Ummi series : Asp, Glu. B C A A+ A- / A, B C Tble. A B,.,3.0 g+**

5 5 : 317 Tble. Monoscchride nd oligoscchride content of Hthtzushi Scchrides Fructose Glucose Sucrose Mltose Isomltose Mltotriose Totl *4++ *4+0,40+ * * *,422 *4+, +4/1 * +43, 3 *41/ /. * * * *,4+/ -4*/ -4*2 * * * * 04+- *4+- -4, * * 34// *4/1-43, / *411 * * /4-+ *4/2 34./ 0410 * * * +0413,43, +*43, 042. * * *,*402,4+* +* * *,,*401 Results re expressed s g per +** g4 Tble / Microbil counts of Hthtzushi Microbil flor Lctic cid bcteri Yest Mold +41+*, +4-+*, + +4*+* +,4*+* + + /4/+*. +4.+* /,4*+*. +4++* 2,43+*, 14*+* + 14*+* *..4*+* - +4*+*, /4*+* 0 +4/+* -,4*+* 0,4*+* / + -4/+* 0 14/+*. +4*+* / -4*+* /.4*+*, 14*+*, Results re expressed s cell forming unit per g (cfu/g). g C +0.2,*.1+** g CB, A A A+ A, A- B B+ B- B, C Tble. A B B, C 0 A, B C Tble / +* + +* 2 cfug, +* + +* 0 cfug A+ A, B+ B, A+ A, -1+. A+ A, +.*+* *, cfug B B+ B, +.+1.*+* 2 cfug B- +.*+*, cfug B +*0.+ mg+** g C -.*+* / -./+* 0 cfug +* / +* 0 cfug, +*. +* 0 cfug,,3 mg+** g +2 mg+** g - C / C +0.2,*.1+** g *.3, *.3/ +/ *.3+*.3- C C -

6 318 /. 1,** A + B C B A C, A B C B A C A C A, -, + pp. 1+,,**,, pp ,,**/ - 1* 3,23-1,** ,**/ / ,1,**/ 0 1,,,-,-*,**0 1 1,,-+,-2,** * ,., * Chng, C., Ohshim, T. nd Koizumi, T., Chnges in the Composition of Free Amino Acids, Orgnic Acids nd

7 7 : 319 Lipids during Processing nd Ripening of Htht-zusi, Fermented Fish Product of Sndfish (Arctoscopus jponicus) nd Boiled Rice. J. Sci. Food. Agric. 00, 1/2, (+33.). ++ pp. 0+0, +32, +, pp pp /3+0, +3/0 +/ Rehcek, J., Sozzi, T. nd Studer, P., E#ect of wter ctivity on the development of lctic cid bcteri nd yest utilized in the food industry. Milchwissenschft -1, +/++/. (+32,). +0,0.+/* pp., pp. -3/.*-,**/ +2 +*,- +3 -,*

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