Effects of citrus fruit juices and vinegar levels on the calcium solubilization and sensory assessment of shirasuboshi (boiled and semi-dried whitebait)

Previously, we have reported that the mixing shirasuboshi (boiled and semi- dried whitebait) with citrus fruit juices was effective to solubilize calci um from it. We determined the optimum amount of citrus fruit juices (sudach i and lemon juice) or vinegar to be added for solubilization of calcium. So lubilization ratio of calcium from shirasuboshi was increased with an incre asing amount of citrus fruit juices or vinegar. Citrus fruit juices showed a significantly higher effect in solubilization than that with vinegar. Sen sory assessment of shirasuboshi mixed with 5, 10, 20, or 40% of citrus frui t juices or vinegar was performed by fifteen member panels. Addition of 20% of sudachi juice gave the best score in taste, flavor and comprehensive as sessments. These results suggest that both solubilization ratio of calcium and sensory factors should be considered for the development of bio-functio nal food stuffs in shirasuboshi mixed with citrus fruit juices.