4種サケ・マス類の加熱肉エキス中のアミノ酸と関連物質〔英文〕

概要

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Following the previous work on chum salmon Oncorhynchus keta, the amino acids and related compounds in the 80% ethanol extracts from the heated muscles of four species of Pacific salmon, sockeye salmon O. nerka, chinook salmon O. tshawytscha, coho salmon O. kisutch, and pink salmon O. gorbuscha, were analyzefd from the standpoint of flavor chemistry. Common features such as a very high content of dipeptide anserine, with lower levels of histidine, taurine, alanine, and glycine, were found, in accord with the results for chum salmon. However, a slight but distinct species-specificity was also present, i. e., fairly low levels of histidine in chinook salmon, rather high levels of serine in coho salmon, and somewhat high contents of histidine and markedly low levels of anserine in pink salmon. The amounts of total extractive nitrogen in the heated muscles were remarkably higher than those in the raw muscles in all the samples analyzed.
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