水産動物筋肉エキスのアミノ酸組成-I

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By thn microbiological method, seventeen amino acids in the aqueous alcoholic extracts of serveral marine animals, four species of fish and two species of mollusc, were determined after hydrolysis. The results obtained are tabulated in Table 2, and the nitrogen distribution in the extracts is shown in Table 3. Between the fish with reddish meat (Scomber and Trachurus) and those with white meat (Mylio and Fugu), a marked difference was observed in the histidine content, which was high in the former and almost negligible in the latter. The difference between the red muscle and the ordinary muscle was also observed only in the histidine content, and the pattern of the other amino acids was very similar in both species. Through four species of fish, the proportion of amino acids nitrogen in the total nitrogen of the extracts considerably varied species to species (Table 3), but showed a relatively constant level, 8-10%, when calculated with the exception of histidine. It may be noticeable that lysine occupied an unique situation in the extracts of Fugu. The muscle of Sepia showed the high values in the extractive nitrogen and also in the extractive amino acids, in which proline, alanine, serine, arginine and glycine were fonud to be prominent. On the other hand, the extracts of Octopus revealed the very low values for all amino acids determined, with the exception of arginine, whereas the total amount of the extracted nitrogen was not so less. Creatine and creatinine were also analyzed and were found to occupy thirty to forty per cent of the extractives in the ratio of nitrogen (Table 3).
公益社団法人日本水産学会の論文

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伊藤啓二
広島大学水畜産学部

水産動物筋肉エキスのアミノ酸組成-I

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