魚肉の腐敗に伴うアミノ酸の消長に就て

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Distribution of free amino acids in fish muscle was examined by means of paper partition chromatographic method. The type of amino acid in the muscle, which was tested immediately after killed, differs markedly with species of fish; namely, flesh rich in muscle pigment such as tunny fish or sardine is characterized by its histidine content, besides those belonging to white meat, like as sole or barracuda is lacking for free histidine. It is conceivable that the presence of this amino acid will effect to the palatability of fish meat, for example, yellow tail fish is known as one of the most tasty flesh; the result of paperchromatogram shows the presence of histidine. Special reference will be paid for the occurrence of proline in squid muscle. Probably sweet taste experienced for the flesh squid of cuttle fish is affected by the presence of this amino acid. The kind of amino acid fo and in hydrolysates of various fish meat cannot be distinguished each other, nevertheless, in the stage of spoilage some peculiarity was observed. As progress of decomposition usually more basic amino acids become to appear than the case of fresh state. It is noteworthy that free proline in the squid muscle disappears after 2 or 3 days spoilage, explanation for this phenomenon is not yet approached, however, it will be expected that this amino acid serves as important factor for mutual oxidation and reduction in the break-down of other amino acid co-existing in the muscle. It was also found that shark meat is more difficult to generate free amino acid than other teleost fishes by spoilage, and perhaps the shark protein may be spared by the expense of urea which is highly contained in the meat, and is saved from bacterial attack.
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魚肉の腐敗に伴うアミノ酸の消長に就て

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