Various component and bacteria of commercial Hatahatazushi

Abstract

  From the view point of food chemistry, and microbial and food cultures, we analyzed the sodium, potassium and salt contents, the free amino acid composition, fatty acid composition and microorganisms of Hatahatazushi produced in Akita.
  The results were as follows:
  1. The average contents of sodium, potassium, salt and water activity of Hatahatazushi were 633.2mg/100g, 45.9mg/100g, 1.6% and 0.968, respectively.
  2. The total free amino acid content of Hatahatazushi was 530.9mg/100g. The major free amino acids were glutamic acid, glycine, lysine, leucine and alanine.
  3. The major fatty acid compositions were C18: 1 and C16: 0. The total ratio of EPA and DHA was 18.5%.
  4. The average bacteria number, lactic acid bacteria number, anaerobic bacteria number and psychrophilic bacteria numbers were 5.74/g (log), 5.66/g (log), 5.46/g (log) and 4.34/g (log), respectively.