Umami-enhancing effect of mushroom stocks on Japanese fish stock based on the equivalent umami concentration (EUC) value

Abstract

The umami-enhancing effect of mushroom stock on fish stock, predicted by the equivalent umami concentration (EUC) value, was investigated. As a result of the quantitative free amino acid and nucleotide of umami components and calculation of EUC, the inosine 5′-monophosphate is the main umami component of the fish stock. Glutamic acid and guanosine 5′-monophosphate were the main umami components of the mushroom stock. The maximum umami-enhancing brought about by mixing mushroom stock and fish stock was expressed by EUC. The EUC expression of the maximum umami-enhancing caused by mixing mushroom stock and fish stock predicted that most fish and mushroom mixtures would exhibit maximum umami-enhancing at 1:1. The most effective mushroom for all fish was Hypsizygus marmoreus, and 51% of H. marmoreus in the mixture resulted in the maximum EUC for Scomber japonicus.