Abstract
The author has previously reported on the reactivity of Miso with trimethylamine which is a source of fish odour. In this report are given experimental results on the reaction between Miso and multi-unsaturated fatty acids which are also sources of fish odour.
As materials were used (a) Sendai-, Shinshu- and Haccho-miso, and (b) mackerel, and their common chemical properties and fatty acid compositions were analysed. Experiments show seasonal changes in the fatty acid composition of mackerel, the content of saturated fatty acids exceeding 30 per cent in winter.
By the cooking of mackerel with Miso, C20 and C22 fatty acids with 5 or 6 double bonds, which are sources of fish odour, were decreased.
