ON THE QUALITY OF KATSUWO-BUSHI-II:RELATIONS BETWEEN THE QUALITY AND THE AMINO ACID COMPOSITION OF THE EXTRACTIVE OF KATSUWO-BUSHI

概要

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The amino acid composition of the six sorts of extractive which are shown in Table 2 are estimated by the microbiological method with results as follows: (1) No relations are found between the quality of Katsuwo-bushi and the composition of the amino acids in their free forms. The same results are obtained respecting combined forms, too. (2) The differences in the taste of the light extractive (Ichiban-dashi for Suimono) and the exhaustive extract (Niban-dashi) are not explicable on the basis of the amino acid composition. (3) The differences of the taste between the parts of ordinary and blooded muscle of Katsuwo-bushi are likewise not explicable as depending upon amino acid composition. In short, the characteristics of the quality are not explainable on the basis of amino acid content. Rather the quality is affected by the fat content which seems to contribute to minus effect and be more rich in lower quality.
社団法人日本水産学会の論文