C‐4,5,6

[C-6] Effect of shio-koji on preservability and taste components of yellowtail(ordinary muscle and dark muscle)

*Hisako Fujiwara^1,2, Misaki Tokumoto³, Ayumi Furuta³, Akane Matsumoto³, Shota Tanimoto³ (1. Graduate School of Comprehensive Scientific Research Prefectural University of Hiroshima, 2. Sanyo Women’s Collage, 3. Prefectural University of Hiroshima)

Keywords:shio-koji, yellowtail, free amino acid