カツオ塩辛の遊離アミノ酸組成

概要

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“Katsuwo-no-shiokara” is a marine food-stuff, made by ripening the skipjack viscera after the addition of a considerable amount of salt, and has a good taste together with salty and slight bitter tastes. During ripening the enzymes in viscera and some bacteria to some extent react on protein and free amino acids are gradually produced. Free amino acids which have been reported to be responsible for the good taste, but not thoroughly studied sofar, were analyzed by a microbiological method on three kinds of extracts prepared with hot water, trichloroacetic acid and tungustic acid solutions, respectively. Among three extractants used, tungustic acid was found to be most suitable for obtaining the extracts less in proteins or peptides (Table 2). Free amino acids determined, however, showed no significant difference according to the extraction method and fairly coincided in their values with those given by BLOCK et al. on the proteins in animal entrails including fish viscera (Table 3). This may suggest that the free amino acids accumulated in “Katsuwo-no-shiokara” represent the pattern of amino acids in proteins of the starting material, skipjack viscera.
公益社団法人日本水産学会の論文