摘要：In order to use sardine and mackerel muscles for cooking and processing, deodorant techniques of fishy odor are necessary. We examined the effects for the usage of spices, seasonings and food additives to suppress fishy odor and volatile amines. Each of pepper, laurel, sage, japanese pepper, mustard, garlic and ginger have strong effect for suppressing fishy odor. We considered that masking of the fishy odor have been done by their perfume because these spices did not decreased the amount of the volatile amines. On the other hand, dimethylamine and trimethylamine were increased greatly when mackerel muscle was boiled with soybean miso (red miso) or shoyu (soy) for 5 minutes. Some components in these seasonings had reduced trimethylamineoxide and formation of trimethylamine had occured. Also, dimethylamine and trimethylamine were increased greatly in the case of adding sodium sulfite or ascorbic acid, too. Vanillin and maltol showed the effect for deodorant of fishy odor and this effect may be based on a masking effect of the fishy odor by perfume of those substance in the same manner as the spices.
