水産動物肉に関する研究-16-

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In the present paper we have given the account of distribution of extractive nitrogens in muscles of ear-shell, wreath-shell and pond-snail, with special references to their taste. Remarkable differences were found to exist in the amount of amino nitrogen and monoamino nitrogen in muscles of shell-fishes as compared with the those of vertebrate animals. In some shell-fish muscles, especially in ear-shell having the best flavor among the Mollusca, absolute and relative figures for the mono-amino nitrogen were much higher than even in the case of squid muscles which taste is observed being due to the presence of this nitrogen. It is very suggestive, therefore, that the mono-amino acids are the very part of the tasty stuffs in shellfishes. It will be well understood, also, in view of the fact that the amino nitrogen and monoamino nitrogen in most flavorless pond-snail, are absolutely about one-tenth and relatively (as a percentage of total extractive nitrogen) about one-third as much as that of ear-shell. One might expect that autolysed shell-fishes is comparatively poor in flavour, whereas in these figures for autolysed material are somewhat lower than in the fresh one. The general view is that shell-fish muscle are relatively poor in trimethylamine oxide contained flavorous element.
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