水産動物肉に関する研究-XXXXVI : エビ類の筋肉エキス中の遊離アミノ酸,トリメチルアミン・オキサイドおよびベタインについて

スポンサーリンク

概要

論文の詳細を見る
[Author abstract]Free amino acids, trimethylamine oxide and betaine in the muscle of eight species of shrimps were determined, and individualities on distribution of the extractive nitrogen in the muscle of shrimps were observed, as shown in Table 2. A great portion of the extrative nitrogen was constracted on amino acids, trimethylamine oxide and betaine, and nitrogens derived from the amino acids were accounted for 57～76 per cent of the extractive nitrogen. In the amino acids of their extractives, glycine (1078～1553mg%) was contained most abandantly and arginine (422～922mg%) was followed. Proline (40～360mg%), serine (26～230mg%), alanine (26～126mg%) and taurine (50～150mg%) were medium groop in their amounts. The other amino acids (glutamic acid, valine, methione, isoleucine, leucine, tyrosine, phenylalanine, histidine and lysine) were contained very little, and both aspartic acid and tryptophane were trace. Trimethylamine oxide nitrogen content was 34～146mg%, and betaine nitrogen content was 30～115mg%. We have suggested in the previous report^<2)> that the glycine in the meat extractives of the shrimps is one of the most effective taste stuffs in their muscle. In the present experiment, it was confirmed again, and moreover we observed that the total amounts of glycine, proline, alanine and serine in their meat extractives were much higher in the species having more intense taste.[要約](1)エビ類の筋肉の水分量、全窒素量およびエキス窒素量の季節的変化はみられない｡(2)エビの産卵期(主として夏季)にはグリシン含量がいちじるしく減少し､その反対にアルギニン含量が増加した｡この変化はクルマエビの産卵期における生理的変化を示すものと考えられる｡(3)エビの食味の美味な冬季に､爽快な甘味をもつグリシンの含量が多く､その食味の低下する夏季に､グリシン含量が減少し､その反対に弱い苦味をもつアルギニンの含量が増加していた｡この事実からもグリシンがクルマエビの食味に関連の深いことがわかる｡(4)プロリン含量は秋から冬にかけて増加する傾向がみられたがその他のアミノ酸は､季節的にあまり変化していなかった｡(5)ベタイン含量はあまり変動していないがトリメチルアミン･オキサイドの含量は夏季に増加する傾向がみられた。
近畿大学の論文
1972-03-15

著者

関連論文

スポンサーリンク