著者

鈴木 亜夕帆 杉崎 幸子 寺嶋 敦子 郡山 真由美 土橋 昇 渡邊 智子

出版者

千葉県立衛生短期大学

雑誌

千葉県立衛生短期大学紀要 (ISSN:02885034)

巻号頁・発行日

vol.18, no.2, pp.15-18, 2000

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The study was undertaken to determine the effects of ginger on the boiled mackerel used dark yellow type miso. Boiled mackerels were added ginger each of 0 %, 3 %, 5 %, 10% and 20% of mackerel weight. The evaluation on appearance of meat, appearance of the whole, color, aroma, flavor, taste of first, taste of after and overall acceptance were best in 5 % ginger group. Salt content volume decreased along with the addition ginger content.