低・未利用水産資源を活用した水産発酵調味料の成分評価と 魚類キチン分解酵素活性の体内分布

抄録

This study investigated the fermentation process and compositional changes of fish sauce produced from Japanese anchovy (Engraulis japonicus)，focusing on formol nitrogen, histamine content, salt concentration, pH, and allergenicity. Additionally, fish sauces were prepared using underutilized aquatic resources, including bluegill (Lepomis macrochirus)， freshwater prawn (Macrobrachium nipponense)，and oyster residues, and their chemical characteristics were evaluated. To support sustainable food development, the potential of low-value marine materials was explored. Furthermore, organ-specific distribution of chitinase activity was analyzed in eight fish species, revealing species-specific patterns. These findings contribute to the selection of suitable raw materials and enhancement of fermented seafood seasonings.