著者

モサマット・ナズマナラ・ カノム 高村 仁知 青佐 千津子 モハマド・アブル・ マンスル 松澤 一幸 的場 輝佳

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.34, no.2, pp.201-204, 2001

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Headspace volatile compounds in <I>chapa shutki</I>, a Bangladeshi semi-fermented fish product, were determined by gas chromatography-mass spectrometry and were compared with those in izushi, and iwashi no nama boshi. Identified volatile compounds were 21,10, and 11 in <I>chapa shutki</I>, izushi and iwashi no nama boshi, respectively. Among the identified compounds, ethanol, hexanal, propanal, and 1-penten-3-ol were found common in all the investigated fish products. Although the lipid derived components, such as aldehydes, alcohols, and ketones comprised the majority of volatile compounds of these processed fishes, <I>chapa shutki</I> contained more acids such as acetic and butanoic acids than <I>izushi</I> and <I>iwashi no nama boshi</I>.