Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing

@article{Itou2009ChangesOP,
  title={Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing},
  author={K. Itou and Shinsuke Kobayashi and T. Ooizumi and Y. Akahane},
  journal={Fisheries Science},
  year={2009},
  volume={72},
  pages={1269-1276}
}
During the processing of mackerel narezushi, the fish body was strongly dehydrated by permeation of salt, the low pH of fish meat, and pressure applied to the fish and rice mixture. In the proximate components, moisture, protein and lipid flowed out from the fish meat into the rice mixture, and sugar permeated from the rice mixture into the fish meat. That the total amount of outflow was larger than that of permeation into the fish is thought to contribute to the decrease in fish body weight… Expand
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