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={Kouji Itou and Shinsuke Kobayashi and Tooru Ooizumi and Yoshiaki 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… 

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マサバを1週間塩漬にした後, 7ヶ月間糠床に漬けてへしこを製造し, 工程中の一般成分とエキス成分の変化を調べた。塩漬では, 食塩の急速な浸透に伴い, 魚肉は強く脱水した。この間に一部のタンパク質が流出したが, 脂質は保持, 濃縮された。糠漬中に, 魚肉の水分, 灰分, 脂質はやや減少したが, タンパク質はほとんど減少しなかった。塩漬と糠漬中にヒスチジンは激減したが,
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