えびスープの成分および味に及ぼす頭胸部と殻の影響

概要

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The effects of the head and shell on the components and taste of shrimp soup were investigated. Three kinds of soup, made from the head and shell, shrimp muscle and whole shrimp, were prepared and analyzed. The contents of dried solids, nucleotides and such free amino acids Gly, Pro and Arg in the muscle soup were more than those in the head and shell soup. Taurine, Lys, Glu and Leu were detected more in the head and shell soup than in the muscle soup. The high contents of Ca^<2+> sugar and lactate are thought to be characteristic of the head and shell soup. A taste evaluation panel significantly differentiated the shrimp muscle soup from both the head and shell soup and whole shrimp soup, although they could not reach a decision on which soup was more tasty than others. These results show that the soup from the head and shell of shrimp contained particular components that are useful for improving the taste of shrimp muscle soup.
社団法人日本家政学会の論文
2001-06-15