Abstract
Misozuke of fish is a traditional processing and cooking method whereby fish meat is cured in miso (fermented soybean paste) to preserve and improve its eating quality. The effects on the taste and texture of fish meat cured in low (I) and high (II) contents of prepared miso paste were evaluated. Filleted steak samples of frozen Spanish mackerel and Magellan greenling were cured in each prepared miso paste. A sensory test indicated that the Spanish mackerel meat cured in both miso paste I and II for 5 days was liked, but that only the Magellan greenling meat preserved in miso paste II for 5 and days was liked. The samples liked by the sensory test had high Rheometer values. Preservation of the fish meat in miso paste II resulted in the myomere becoming hard, while the connective tissue (myocommata) was easily eluted into hot water. SDS-PAGE patterns of the connective tissue of Spanish mackerel revealed the decomposition of collagen during preservation in the crude miso enzyme solution.
