Studies on the Characteristic Odour of Squid-II:On the Mother Substance and Supress of the Characteristic Boiled Squid-odour

概要

論文の詳細を見る
The characteristic odorous substance (sulfur containing amine with piperidine nucleous) was formed when water extract of squid meat was boiled, but it was not formed from skin nor non-protein extract of the meat. From non-protein extract only trimethylamine and ammonia were produced. When chopped squid meat was treated with each of acid, alkali, hydrogenperoxide, ferulic acid and vanillal acetone before boiling, the characteristic odour was weakened or not produced. If chopped squid meat was stored at -24 ?? 25°C for about half a year, the characteristic odour was produced only slightly when it was boiled. Perhaps a certain denaturation occurred and, as a result development of the characteristic odour was supressed. It was considered that the mother substance of characteristic odour of boiled squid meat was principally water soluble protein or low molecular substance which strongly adsorbed in the protein.
社団法人日本水産学会の論文