抄録
The effects of the storage temperature of Niboshi on the flavor and content of the extractable components of Niboshi soup stock were investigated.
Three bunches of Niboshi were respectively preserved at 25°C,5°C and-25°C for up to 90days.3%Niboshi soup stock was used for a sensory test and for determining the extractable components, lipid oxidation and color tone.
Preservation of Niboshi for 10 days resulted in little effect of temperature on the taste and the contents of extractable components in the soup stock.
However, preservation for more than 30 days resulted in a loss of the smell of the Niboshi soup stock preseved at 25°C. In the case of preservation for more than 60 days, the higher the storage temperature, the lower was the sensory evaluation of the soup stock.
It is presumed that lipid oxidation induced browning of the Niboshi.
This reduced the sensory evaluation score of the soup stock due to the bitter and more intense fishy taste.
