Studies on kusaya part 1 comparison of composition of kusaya brine at niijima and oshima islands
Nippon Suisan Gakkaishi 43(5): 517-522
ISSN/ISBN: 0021-5392 Accession: 006508827
Kusaya is a special brined and dried fish produced in Niijima and its neighboring islands [Japan]. Its long shelf life and peculiar flavor are reputable among consumers. Chemical and microbiological analyses of 4 samples of kusaya brine were carried out; 2 of the samples were obtained at Niijima Island and the others at Oshima Island. The pH value (6.9-7.1), ash (2.7-4.0%), water content (93.3-95.7%), NaCl concentration (2.7-3.7%), crude fat content (0.7-1.2%), amount of total N (397-467 mg/100 ml) and volatile basic N (339-427 mg/100 ml) and viable cell counts on nutrient agar plate (2.5 .times. 107-1.7 .times. 108 cells/ml) did not differ significantly among samples. Amine contents of samples from Niijima and those from Oshima were quite different; trimethylamine was detected in only Oshima samples and dimethylamine only in the samples from Niijima. Considerable differences in contents of volatile S compounds were observed.