水産動物筋肉エキスのアミノ酸組成-II : 貝肉の遊離アミノ酸とその腐敗による消長

概要

論文の詳細を見る
In the present work, the contents of 17 amino acids in the muscles of three kinds of shellfishes, the clam (Meretrix meretrix lusoria), the little neck clam, (Tapes japonica) and the soft-shelled clam (Mya japonica), and their variation during spoilage were determined by the microbiological method. For the purpose of comparison, the same determination was made on the muscle of the mullet (Liza haematocheila). The results (Table 1-3) are summarized as follows: (1) The recovered amino acid nitrogen accounted for about 52-63% of the extractive nitrogen in the shellfishes, and about 29% in Liza haematocheila. (2) The main components of the free amino acids were alanine, glycine, arginine and glutamic acid in the muscle of three shellfishes, and glycine, histidine and alanine in the case of Liza haematocheila. (3) As the shellfish muscle spoiled, the amount of free arginine falled rapidly and glutamic acid decreased in some measure. Other amino acids increased slightly, but the change was not considerable. (4) As the muscle of Liza haematocheila spoiled, it was seen that glycine, serine, proline and basic amino acids decreased to some extent.
公益社団法人日本水産学会の論文