抄録
We evaluated the quality of fish preserved in white miso, red miso or single soybean miso, keeping the sodium chloride and water contents of miso at definite levels. The results were summarized as follows:
The percentage of decrease in the weight of miso-preserved fish was highest in single soybean miso, and lowest in white miso. There were no differences in the quantity of sodium chloride permeated into fish and the hardness of fish in different kinds of miso. The reducing sugar level was markedly high or for the fish preserved in white miso, which was followed by the fish in red miso and then by the fish in single soybean miso. Formol nitrogen level for the fish preserved in single soybean or red miso, was twice as high as for fish in white miso.
when the fish was preserved in miso, its protein changed to low molecular weight protein regardless of the kinds of miso. A marked lipid oxidation-inhibiting effect was noted, with single soybean miso showing the highest inhibitory effect, followed by red miso and white miso in order.
