Chemical properties and colors of fermenting materials in salmon fish sauce production

Chemical properties and colors of fermenting materials in salmon fish sauce production

This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the s...

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Main Authors: Mitsutoshi Nakano, Yoshimasa Sagane, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Toshihiro Watanabe, Katsumi Takano, Hiroaki Sato
Format: Article
Language:English
Published: Elsevier 2018-02-01
Series:Data in Brief
Online Access:http://www.sciencedirect.com/science/article/pii/S2352340917306662
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spelling doaj-09d8bc0b59fb4617aa0fdb06183409f02020-11-25T01:44:32ZengElsevierData in Brief2352-34092018-02-0116483488Chemical properties and colors of fermenting materials in salmon fish sauce productionMitsutoshi Nakano0Yoshimasa Sagane1Ryosuke Koizumi2Yozo Nakazawa3Masao Yamazaki4Toshihiro Watanabe5Katsumi Takano6Hiroaki Sato7Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan; The Organization for the Promotion of International Relationship, 709, 1-1-7 Motoakasaka Minato-ku, Tokyo 107-0051, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, JapanDepartment of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri Hokkaido 099-2493, Japan; Corresponding author.This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce (moromi), and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format. Keywords: Fish sauce, Chum salmon, Fermentation, Chemical properties, Colorhttp://www.sciencedirect.com/science/article/pii/S2352340917306662
collection DOAJ
language English
format Article
sources DOAJ
author Mitsutoshi Nakano
Yoshimasa Sagane
Ryosuke Koizumi
Yozo Nakazawa
Masao Yamazaki
Toshihiro Watanabe
Katsumi Takano
Hiroaki Sato
spellingShingle Mitsutoshi Nakano
Yoshimasa Sagane
Ryosuke Koizumi
Yozo Nakazawa
Masao Yamazaki
Toshihiro Watanabe
Katsumi Takano
Hiroaki Sato
Chemical properties and colors of fermenting materials in salmon fish sauce production
Data in Brief
author_facet Mitsutoshi Nakano
Yoshimasa Sagane
Ryosuke Koizumi
Yozo Nakazawa
Masao Yamazaki
Toshihiro Watanabe
Katsumi Takano
Hiroaki Sato
author_sort Mitsutoshi Nakano
title Chemical properties and colors of fermenting materials in salmon fish sauce production
title_short Chemical properties and colors of fermenting materials in salmon fish sauce production
title_full Chemical properties and colors of fermenting materials in salmon fish sauce production
title_fullStr Chemical properties and colors of fermenting materials in salmon fish sauce production
title_full_unstemmed Chemical properties and colors of fermenting materials in salmon fish sauce production
title_sort chemical properties and colors of fermenting materials in salmon fish sauce production
publisher Elsevier
series Data in Brief
issn 2352-3409
publishDate 2018-02-01
description This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties and colors of the unrefined fish sauce (moromi), and the refined fish sauce, were analyzed at one, two, and three months following the start of fermentation. Data determined for all products are provided in table format. Keywords: Fish sauce, Chum salmon, Fermentation, Chemical properties, Color
url http://www.sciencedirect.com/science/article/pii/S2352340917306662
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