Abstract
Many kinds of tukudani, a marine product seasoned with soya, sugar and various stimuli, were determined on moisture, sugar, the refractometer reading, common salt, total and water soluble nitrogens and pH value. The result is shown in the table. As the principal components responsible to flavor of tukudani were looked upon to be sweet and saline matter, it seems that attention must be paid not only on each amount of them but also on the ratio of total sugar to NaCl, when discussing the flavor of tukudani.
