1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No.1, (,**1) 313 * ** * ** Regional Chemical Composition and Microbial Flora of Commercial Hat

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(1)º 1 G. Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /., No. 1, -+--+3 (,**1) »06¼. 313.

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(3) ** * ! ** ". Regional Chemical Composition and Microbial Flora of Commercial Hatahatazushi from Akita Prefecture Kenichi Tsukamoto, Kazuki Toeda, Tsutomu Funaki*, Naganori Ohisa and Ryuuji Matsunaga** Akita Research Institute for Food and Brewing, .ῌ,0 Sanuki, Arayamachi, Akita *+*ῌ+0,* Akita Prefectural Institute for Fisheries and Fisheries Management, 2ῌ. Unosaki, Funakawaminato-Daijima, Oga, Akita *+*ῌ*/-+ ** Faculty of Bioresource Science, Akita Prefectural University, ,.+ῌ1 Kaidobata-Nishi, Nakano, Shimoshinjo, Akita *+*ῌ*+3/ ῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍ The regional chemical compositions and microbial flora of commercially-produced hatahatazushi, fermented sushi from Akita Prefecture, have not yet been su$ciently examined. Moisture content, water activity, salt content, pH, organic acid content, free amino acid content, free saccharide content and microbial flora of hatahatazushi were investigated. The results indicate that two types of hatahatazushi are currently being produced. Products from the northern and southern coastal regions of Akita Prefecture were produced without lactic acid fermentation and classified as hayazushi. Products from the central coastal region produced with lactic acid fermentation were classified as namanarezushi, a more traditional form of hatahatazushi. Microbial growth in northern and southern coast products was inhibited by acetic acid during the manufacturing process, and was also by low water activity in southern coast products. This is the first study to scientifically demonstrate that two types of hatahatazushi are being produced in Akita Prefecture. (Received Oct. ,-, ,**0 ; Accepted Mar. ,*, ,**1) Keywords : Hatahatazushi, Chemical Composition, Microbial Flora, Regional Characteristics. ῍ῌ῏ῌ῎ : #$#$%& '"( )

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(46) Fig. + '() ~^Y _"gµ . Y1 A+ 3 A- µ Y Mῐ*. Organic acid contenta of Hatahatazushi. Region A. Region B. Region C. Organic acid Citric acid Malic acid Succinic acid Lactic acid Acetic acid Total a. A+. A,. A-. B+. B,. B-. C+. C,. C-. ,4+ +*4. /4+ .41 //24+ /2*4.. *4* /4. *4* +-42 /3240+14/. 3,43 ,041 +*4, +/4, ,3-4.-24-. -4/ ,4/ 14* -//4+ +/-4+ /,+4,. *4* ,4+ +*4. 0/*4+ +.+4* 2*-40. *4* *4* *4* +*04+ ,**4* -*04+. -.40 +04. +-4. ,34, -2140 .2+4,. ++4* ,34/ +041 ,+4+ .0-4/ /.+42. ++4, +,4* 14+*4-/04. -314,. Results are expressed as mg per +** g4.

(47) _àbcdedfg h /. i h 1 j ,**1 k 1 l. 316. Table -. m 4 n. Amino acid contenta of Hatahatazushi. Region A. Region B. Region C. Amino acid Taurine Aspartic acid Threonine Serine Glutamic acid Glycine Alanine Proline Cystine Valine Methionine Isoleucine Leucine Tyrosine Phenylalanine Ornithine Lysine Histidine Arginine others Total a. A+. A,. A-. B+. B,. B-. C+. C,. C-. ./4/ 04/ 143 .4/ 0-,4/ -4. 142 *4/ +,4/ +,4/ 24, ,43 +242 +4.-4/ 04* +-4. .*42 +*4. 04* 22.42. *4* ,/4. +34,,4.34+ ++4, -.404+ /4/ ,-4+ +040 +04/ .*4, +.4/ -,43 24. /+4. ,14* ,,4+ ++43 .-24*. 14,+4. +.41 341 +204, /4+,4/ 24* 24+*40 ++4+ 140 ,,4. ,-4. ./4-42 +24. -.42 +243 *4* .0342. *4* ,4, +043 +04. -.4, 343 -,4, ,41 24. ,,4++40 +,4, ,34. *4* .*4. ++4* .,41 -24. ++4. 343 -/,4,. *4* ,4* 140 +41 /-4/ 041 ,-40 -4. ,43 +,43 24/ 24, ,*4. 24/ ,,4, ,4,,4, ++40 *43 *4* ,+34+. *4* +-4. +34, +.4. ,34+ 04/ +04* ,43 +*4+,4, +,40 +-4, .*4242 /-41 *4/ ,-4* -24+ +34* /4, --24.. .4* +14+,4, ++4/ -24+ 14* +04+ 14+,41 +/4* +*4. 34, ,14/ ++4/ +24, +43 ,34/ +141 ,14, /4. ,3343. 142 ,34+ +34* ,*4* /340 ++42 ,043 +-4, +,42 ,.4/ +.42 +-4. .,43 -/43 0+4. .4/34* -041 /.4/ *4* /.142. 040 ,/4* +/42 +/4/ /+434,+41 24/ +*40 ,*4* +/4* ++4* -/43 ,240 .+4-40 .042 ,242 -140 *4* .-,42. Results are expressed as mg per +** g4. Fig. +. Free amino acid series content of Hatahatazushi Sweet series : Gly, Ala, Thr, Ser, Pro, Lys, Hypro, Gln. ] Bitter series : Phe, His, Arg, Ile, Val, Leu, Met, Trp. ^ Umami series : Asp, Glu..

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(52) ¸ῌ« : ¹º»K; ª. ¼ 5 . 317. Monosaccharide and oligosaccharide contenta of Hatahatazushi. Table .. Region A. Region B. Region C. Saccharides Fructose Glucose Sucrose Maltose Isomaltose Maltotriose Total a. A+. A,. A-. B+. B,. B-. C+. C,. C-. *4++ *4+0 ,40+ *4** *4** *4** ,422. *4*. *4-2 +41*4** *4** *4** ,4+/. -4*/ -4*2 *4** *4** *4** *4** 04+-. *4+, +4/1 *4** +43, *4*3 *41/ .4./. *4+-4,. .41+ +4.1 *4** *4** 34//. *4/1 -43, *4*/ *411 *4** *4** /4-+. *4/2 34./ 0410 *4** *4** *4** +0413. ,43, +*43, 042. *4** *4** *4** ,*402. ,4+* +*42+ 141. *4** *4** *4*, ,*401. Results are expressed as g per +** g4. Table /. Microbial countsa of Hatahatazushi. Region A. Region B. Region C. Microbial flora A+ Lactic acid bacteria Yeast Mold a. A,. +41+*. ,. +4-+* +. ,. A+. +4*+* ,4*+*+ +. B+ .. /4/+* +4.+*/ ,4*+*.. B, 2. +4++* ,43+*, 14*+*+. B2. 14*+* +4.+*. .4*+*-. C+ ,. +4*+* /4*+*0 +4/+*-. C, 0. ,4*+* ,4*+*/ +. C0. -4/+* 14/+*. +4*+*/. -4*+*/ .4*+*, 14*+*,. Results are expressed as cell forming unit per g (cfu/g).. g C +0.2,*.1ῌ+** g C B, A

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