Abstract
"KABURAZUSHI"is a traditional fermented food in Kanazawa district, made of turnip and yellowtail. The sugar, organic acid and free amino acid composition and bacteria counts of KABURAZUSHI were investigated. The bacteria counts of Lactococciwere103-107/g, and that of both Lactococci and Lactobacilli increased to about 106/g in 9 day. In all samples, the major sugar component was glucose. Sucrose was decreased during fermentation, and not detected in the final stage. The major organic acid components were acetic acid and formic acid in all samples. Lactic acid increased to about 10 times during fermentation. The total amounts of free amino acids were 231-535mg/100g. Sensory evaluations indicated that the sample has strong"umami"and has not so strong sweetness and sourness was preferred most.
