低温貯蔵におけるクルマエビ筋肉の解糖系代謝産物および遊離アミノ酸の消長〔英文〕

概要

論文の詳細を見る
The changes in contents of glycogen, glycolytic metabolites, and free amino acids (FAA) were investigated in the kuruma prawn muscle during storage at 5°C and 0°C. The concentrations of glycogen and glycolytic intermediates were relatively low. During storage, glycogen and glycolytic intermediates decreased and there were no significant accumula-tions in these substances. From these results, it was concluded that glycogen was metabolized smoothly in the kuruma prawn muscle. Six amino acids, Tau, Glu, Pro, Gly, Ala, and Arg, accounted for 97% of the total FAA in the kuruma prawn muscle, especially Gly alone 43%. The total FAA decreased during the early storage and showed maximum levels at the initial stage of decomposition regardless of storage temperatures. These changes in the total FAA were mainly due to the contents of the five major amino acids, except for Tau. Orn was not detected immediately after death and increased gradually during storage. Orn appeared to be useful as a potential index for the freshness of the kuruma prawn muscle.
日本水産學會の論文