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Changes in Free Amino Acid, Organic Acid, and Lipid Compositions of Fermented Mackerel "Sushi" during Processing.

Chun-Ming Chang, Toshiaki Ohshima, Chiaki Koizumi

Abstract

Changesin free amino acid, organic acid, and lipid compositions of fermented mackerel Scomber japonicus "sushi" during processing were investigated, while commercially available fermented mackerel "sushi" was also analyzed.although remarkable proteolysis occurred.

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Key concepts: Fermentation, Food science, Chemistry, Mackerel, Cadaverine, Putrescine, Fermented fish, Lactic acid