Reduction of histamine in fish sauces by rice bran nuka |
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| Affiliation: | 1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo 108-8477, Japan;2. Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8837, Japan;1. Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy;2. Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy;3. Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia;4. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;1. School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212018, PR China;2. Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang 212018, PR China |
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| Abstract: | Fish sauce products often contain a quantity (>1000 mg/L) of histamine (Hm). We investigated the Hm-reducing activity of 39 traditional fermented food products, including fish- and radish-nukazuke (fermented food with rice bran (nuka)), radish- and turnip-kojizuke (fermented food with malted rice (koji)), miso (fermented soy paste), natto and yogurt, in fish sauce products. The nuka-paste portion of radish-nukazuke showed the highest Hm-reducing activity. The addition of the nuka-paste (20%, w/v) to sardine fish sauce (iwashi-ishiru) reduced the Hm content to about 600–700 mg/L from 1200 mg/L. The Hm-reducing activity of nuka-paste was regarded as water-soluble, heat tolerant, and of high molecular weight. Although raw-nuka showed the Hm-reducing activity, the fermentation process slightly increased the activity of the raw-nuka and their extract solution. These results indicated that nuka, a byproduct of rice polishing, could be utilized for Hm reduction of fermented fish products. |
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