Abstract
Mackerels are generally preserved using salt, and salt is known to preserve the taste component of fish. Bittern is a liquid with a salinity ; therefore, it is expected to exert similar protective effects on fish taste component. The main taste component in fish is inosinic acid (IMP), and suppression of IMP-degrading enzyme activity is necessary to preserve this component. In this study, we compared the effects of salt and bittern on the activity of IMP-degrading enzymes in chub mackerel. At 5 % NaCl, the main component of salt, the activity of IMP-degrading enzymes decreased to 80 % that observed in the absence of salt treatment. At 2 % MgCl2, the main component of bittern, the activity of IMP-degrading enzymes decreased to 70 % that observed in the absence of salt treatment. These results suggest that bittern can preserve the taste component in fish.
