STUDIES ON THE KABURAZUSHI PART 1 - SUGAR , ORGANIC-ACID AND FREE AMINO-ACID-COMPOSITION IN KABURAZUSHI

''KABURAZUSHI'' is a traditional fermented food in Kanazawa district, made of turnip and yellowtail. The sugar, organic acid and free amino acid composition and bacteria counts of KABURAZUSHI were investigated. The bacteria counts of Lactococci were 10(3) similar to 10(7)/g, and that of both Lactococci and Lactobacilli increased to about 10(6)/g in 9 day. In all samples, the major sugar component was glucose. Sucrose was decreased during fermentation, and not detected in the final stag e. The major organic acid components were acetic acid and formic acid in all samples. Lactic acid increased to about 10 times during ferment ation. The total amounts of free amino acids were 231 similar to 535mg /100g. Sensory evaluations indicated that the sample has strong ''umam i'' and has not so strong sweetness and sourness was preferred most.