論文

査読有り
2018年2月1日

Chemical properties and colors of fermenting materials in salmon fish sauce production

Data in Brief
  • Mitsutoshi Nakano
  • ,
  • Yoshimasa Sagane
  • ,
  • Ryosuke Koizumi
  • ,
  • Yozo Nakazawa
  • ,
  • Masao Yamazaki
  • ,
  • Toshihiro Watanabe
  • ,
  • Katsumi Takano
  • ,
  • Hiroaki Sato

16
開始ページ
483
終了ページ
488
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1016/j.dib.2017.11.070
出版者・発行元
Elsevier Inc.

This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months
the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce (moromi), and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format.

リンク情報
DOI
https://doi.org/10.1016/j.dib.2017.11.070
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/29255782

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