サケ・マス類生肉および加熱肉のヌクレオチド,4級アンモニウム塩基および関連物質について〔英文〕

概要

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Contents of nucleotides and related compounds, TMAO, TMA, and glycinebetaine in the 80% ethanol extracts from the raw and heated muscles of salmon were measured and compared. Per-chloric acid extracts were also used for the measurement of nucleotides and related compounds. IMP, inosine, hypoxanthine, and TMAO were dominant in the raw muscle. Glycinebetaine was detected in relatively large amounts in several samples. TMAO was found in larger amounts in the caudal muscle. After heating the muscle, small amounts of IMP and TMAO were decre-ased, forming almost equivalent amounts of inosine+hypoxanthine and TMA, respectively. The total nitrogens of the compounds analyzed for each sample accounted for more than 90% of the extractive nitrogen in this series of studies.
日本水産學會の論文