Showing papers on "Salted fish published in 1986"

Cantonese-style Salted Fish as a Cause of Nasopharyngeal Carcinoma: Report of a Case-Control Study in Hong Kong

Abstract: Two hundred fifty incident cases of nasopharyngeal carcinoma under age 35 years in Hong Kong Chinese and an equal number of age- and sex-matched friend controls were interviewed. Mothers of cases and controls were interviewed also, if available, to obtain information on childhood events concerning the study subjects. Consumption of Cantonese-style salted fish during all time periods was significantly associated with nasopharyngeal carcinoma; the association was especially strong during childhood. The relative risk for having Cantonese-style salted fish as one of the first solid foods during weaning was 7.5 (95% confidence limits, 3.9, 14.8), and the relative risk for consuming the food at least once a week compared to less than once a month at age 10 years was 37.7 (95% confidence limits, 14.1, 100.4). It is estimated that over 90% of young nasopharyngeal carcinoma cases in Hong Kong Chinese can be attributed to consumption of this food during childhood.

Characteristics of Korean Fish Fermentation Technology

Abstract: The evolution of Korean fish fermentation technology was reviewed from the old literatures and the on-going processes were surveyed. The principles involved in the traditional fermentation methods were explained by the recent scientific findings. The fish fermentation technology be classified into two groups; jeot-kal process, where. salt is the only material added to the fish for fermentation, and sik-hae process, where cooked cereals, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identified in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2-3 months of fermentation to be used for side-dishes of rice meal, as well as fish sauce by keeping these products for longer time (over 6 months) for severe ansymematic hydrolysis to be used for the subingredient of Kimchi (Korean fermented vegetable food). The taste of jeot-kal is formed by the protein hydrolymates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterlum etc. When the taste of jeot-kal deteriorates, yeasts appear to dominate. In ski-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology. since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of sik-hae and Kimchi in the microbial acid production principles.

The influence of processing conditions on the properties of dried Nemadactylus macropterus fillets

Abstract: Various brining times in saturated salt solution and various drying temperatures were used to produce dried Nemadactylus macropterus fillets. The quality of the products was assessed visually before and after reconstitution and also by scanning electron microscopy and isoelectric focusing of the water-soluble proteins. Product quality deteriorated when brining times exceeded 24 h and also as drying temperatures rose. This was evidenced by poor appearance and reconstitution behaviour, disruption of surface and deep tissue and changes in soluble protein components. An acceptable product was obtained by brining for 8h followed by drying at 50°C. The composition of this product was comparable with that of some commercial dried fish products from South-east Asia.

Quality Control of Gel-forming Ability in the Manufacturing of the "Kamaboko" ・3. Effect of temperature and length of incubation period of salted fish paste on the gel strength of kamaboko , made from 3 di 宜erent species of fish

Abstract: Oomminuted mixtures of salt and fish muscle (surimi'**) undergo a sol-gel もransformation when subjected もoa se 此ing*... process at 5-45"0. This proc 田smakes the texture of the subsequently cooked gel product ， kamaboko.... へmore elastic. We demons 七rated the effec もof 七he se 七ting condi 七ions (time and 七empera もure) of sal 七ed fish p硝もeon も.he texture of kamaboko made from three differen もsp 田ies of fish. Sal ted fish p副総gelled more rapidly 剖 the setting もemperature increased. For kamabo ko made from Alaska pollack ， excellent 七exture was obtained in a setting condi 七ion with a tempera 七ure of 5-10 ・ofor 8-16 h or at 25-35"0 for 1-2 h. For kamaboko made from whi 七e croaker and tilapia ， b田七 resulωwere obtained at 25-35"0 for 2-6 h. At 5-10 ・0，these p副総s didn't gel and increments of gel-forming abili も.y were not detected. In the se 此ing gel ， myofibrillar Oa-ATPase and solubility of myofibrils in 0.5 M KOI d凹reased and myosin heavy chain in myofibrillar proteins partially disappeared. 1もis assumed that the denatur 叫ionof myfibrils possibly influenced the se 悦ing phenomenon. These resul 七sshowed もhat もhe setting pro 凹ss is a very importan もfac 七orin the manufacturing of kamaboko to improve the gel texture. The establishmen 七of varied sui 七able se 抗ing conditions for differing fish sp 田ies andωstnct con もrol is ne 明ssary もo insure excellent quali もy for this fish product.

Dietary mutagenicity and stomach cancer epidemiology

Abstract: On the comparison of stomach cancer mortality between Akita and Iwate prefectures which locate neighboring in northern Japanese mainland shows marked difference, the former very high and the latter very low. Dietary mutagenicity of inhabitants in the two areas were assayed by Rec-assay using B. subtilis and by Ames test using Salmonella TA 100 and TA 98. Both of the results showed the frequencies of positive mutagenicity were significantly higher in Akita than in Iwate. The food composition of the diets tested was compared among the three groups of mutagen-positive, -probable and -negative diets. The positive diet was significantly frequent in broiled meat, grilled fish, salted fish intestine, cooked beans, fried bean curd, sauteed vegetables, salted bracken and sauteed onions. On the other hand, the mutagen-negative diet was significantly frequent in fresh vegetables, cooked potatoes, cooked carrots, milk, bean curd, devils' tongue and confections. The former was called the mutagen-positive food group and the latter the mutagen-negative food group. The mutagenicity tests of each food which belongs to both the groups revealed that the combination of the mutagenic factors and the mutagen-depressive factors in the above mentioned cooked foods caused the variety of mutagenicity of the diet of the inhabitants. A method to evaluate the mutagenic pattern of diet was developed.