title: Characterization of fermented seaweed sauce prepared from nori (Pyropia yezoensis).
abstract: High-salt content seaweed sauces were prepared for the first time using nori (Pyropia yezoensis) by fermentation and characterized. Components and taste of the two nori sauces (NSs) prepared separately were compared with those of soy and fish sauces. The NSs were rich in total nitrogen compounds (1.5 g N/100 ml on average) and potassium (880 mg/100 g), and had a unique free amino acid composition (e.g., taurine 617 mg/100 g), explaining their unique taste as evaluated by a taste sensing system. As for their food function, inhibitory activity of angiotensin-converting enzyme was observed. As for their food safety, arsenic was detected at a 0.8 mg/100 g level in total, but inorganic arsenic was not detected (<0.05 mg/100 g) and not regarded as a problem. Allergy-causing substances contained in wheat, soy beans, and crustaceans were not detected (<0.1 mg/100 g) with NSs. These results suggest that the nori sauce has a high potential as a novel nutritional source for humans.
authors: National Research Institute of Fisheries and Environment of Inland Sea, Fisheries Research and Education Agency, 2-17-5 Maruishi, Hatsukaichi, Hiroshima 739-0452, Japan. Electronic address: uchida@affrc.go.jp.
authors: Motoharu
authors: M
authors: Uchida
authors: National Research Institute of Fisheries and Environment of Inland Sea, Fisheries Research and Education Agency, 2-17-5 Maruishi, Hatsukaichi, Hiroshima 739-0452, Japan.
authors: Hirotaka
authors: H
authors: Kurushima
authors: National Research Institute of Fisheries Science, Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 235-0452, Japan.
authors: Kenji
authors: K
authors: Ishihara
authors: National Research Institute of Fisheries Science, Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 235-0452, Japan.
authors: Yuko
authors: Y
authors: Murata
authors: National Research Institute of Fisheries Science, Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 235-0452, Japan.
authors: Ken
authors: K
authors: Touhata
authors: National Research Institute of Fisheries Science, Fisheries Research and Education Agency, Fukuura, Kanazawa, Yokohama, Kanagawa 235-0452, Japan.
authors: Noriko
authors: N
authors: Ishida
authors: National Research Institute of Aquaculture, Fisheries Research and Education Agency, 422-1 Nakatsuhamaura, Minamiise, Mie 516-0193, Japan.
authors: Kentaro
authors: K
authors: Niwa
authors: Mie University Community-University Research Cooperation Center, 1-3-3 Yumegaoka, Iga, Mie 518-0131, Japan.
authors: Toshiyoshi
authors: T
authors: Araki
mesh_terms: D000485:Allergens / Q000032:analysis; D000596:Amino Acids / Q000032:analysis; D001151:Arsenic / Q000032:analysis; D019149:Bioreactors; D003212:Condiments / Q000032:analysis*; D005285:Fermentation; D005504:Food Analysis; D006801:Humans; D017672:Nitrogen Compounds / Q000032:analysis; D044664:Porphyra / Q000737:chemistry*; D011188:Potassium / Q000032:analysis; D012624:Seaweed / Q000737:chemistry*; D012965:Sodium Chloride / Q000032:analysis; D045730:Soy Foods / Q000032:analysis
chemical_list: D000485:Allergens; D000596:Amino Acids; D017672:Nitrogen Compounds; D012965:Sodium Chloride; D001151:Arsenic; D011188:Potassium
keywords: Allergen free; Fermented seaweed sauce; Halophilic lactic acid bacteria; Nori; Pyropia yezoensis