水産動物肉に関する研究-XXXXIV : 魚肉エキス中のアミノ酸,トリメチルアミン・オキサイド,クレアチン,クレアチニンおよびヌクレオチド類について

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As a part of investigation on components of extractives in fish muscle, amino acids, trimethylamine oxide, creatine, creatinine and nucleotides in the dorsal muscle of six species of fishes were determined. Interesting facts on the species-difference in the amount of components were found, as shown in Fig. 1. Muscle of dark-fleshed fishes, such as yellowfin tuna and mackerel, was rich in extractive nitrogen, in which histidine-N was predominant (Table 2). In white-fleshes fishes except flat fish, which was poor in extractive nitrogen, creatine was the dominant component and the amount of histidine was extremely small (Table 3). In elasmobranchs, urea was the major component (Table 2). In the present analyses, 50-80% nitrogen was recovered from total extractive nitrogen.
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