Comparison of ayu-narezushi in the Nagara River region and five types of narezushi in other regions

Abstract

Samples of six types of narezushi (nine products), a traditional Japanese fermented fish food, were analyzed for pH, salt, free amino acids and organic acids. Taste was analyzed using a taste sensor. The pH of narezushi ranged from 3.7 to 4.5. The salt content ranged from 1.3 g to 4.6 g/100 g. The free amino acids varied depending on the types of narezushi. The ingredients added in each type are assumed to be one of the factors affecting the difference. The organic acids also varied with the narezushi types. The taste sensor analysis showed that the taste characteristics of funazushi differed from those of the other narezushi examined in this study. The taste characteristics were similar among the three ayu-narezushi products and among the two nezushi and one kaburazushi products. This study provides basic data on the chemical compositions and taste of narezushi, including comparisons between and among the different types.