Time-course analysis of kobujime curing of Japanese flounder (Paralichthys olivaceus): Biochemical insights into dehydration processing of fish meat with kombu

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-01-30 DOI:10.1016/j.ijgfs.2025.101124

Yuri Kominami, Kaito Takase, Hideki Ushio

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Abstract

The demand for sustainable and healthy food processing methods is increasing, and kobujime, a traditional Japanese seafood processing technique, may offer a solution. This method involves dehydrating fish meat with dried kombu (kelp). The present study investigated the relationship between dehydration and biochemical characteristics in Japanese flounder (Paralichthys olivaceus) meat during kobujime curing, aiming to elucidate its preservation and umamification mechanisms. Flounder meat samples were prepared in three ways: non-dehydrated, dehydrated with a commercial dehydrator sheet, and dehydrated with dried kombu (kobujime). The transfer of Na⁺ and free Glu to the flounder meat was observed exclusively in the kobujime curing. Analysis of taste substances and metabolomic profiles suggested that dehydration with both the dehydrator sheet and the kombu not only concentrates metabolites but also alters biochemical reactions in the flounder meat. Furthermore, the transfer of flavors from the kombu to the flounder meat was indicated.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.