Document Detail


Adaptive ingredients against food spoilage in Japanese cuisine.
MedLine Citation:
PMID:  19225969     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Billing and Sherman proposed the antimicrobial hypothesis to explain the worldwide spice use pattern. The present study explored whether two antimicrobial ingredients (i.e. spices and vinegar) are used in ways consistent with the antimicrobial hypothesis. Four specific predictions were tested: meat-based recipes would call for more spices/vinegar than vegetable-based recipes; summer recipes would call for more spices/vinegar than winter recipes; recipes in hotter regions would call for more spices/vinegar; and recipes including unheated ingredients would call for more spices/vinegar. Spice/vinegar use patterns were compiled from two types of traditional Japanese cookbooks. Dataset I included recipes provided by elderly Japanese housewives. Dataset II included recipes provided by experts in traditional Japanese foods. The analyses of Dataset I revealed that the vinegar use pattern conformed to the predictions. In contrast, analyses of Dataset II generally supported the predictions in terms of spices, but not vinegar.
Authors:
Yohsuke Ohtsubo
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2009-2-19
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  -     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2009 Feb 
Date Detail:
Created Date:  2009-2-19     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  -    
Other Details:
Languages:  ENG     Pagination:  1-11     Citation Subset:  -    
Affiliation:
Department of Psychology, Faculty of Letters, Kobe University, Japan.
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