クルマエビ筋肉の生化学的変化に及ぼすあらい処理の影響

概要

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Muscles of live kuruma prawn which was decapitated and deshelled were immediately washed in water (0°C for 5 min, 18°C for 3 min, and 49°C for 20 sec) to prepare “arai”. The present study was conducted to investigate biochemical changes in the kuruma prawn muscle subjected to washing in either chilled or heated water. After “arai” treatments, ATP content decreased and AMP and IMP accumulated in the prawn muscle. In addition, the degradation of arginine phosphate, along with the production of lactate proceeded during “arai” treatments. Especially, 49°C “arai” treatment led to drastic changes in contents of ATP, AMP, IMP, arginine phosphate, and lactate. Sensory panel members judged “arai” by 0°C treatment to be tasteless. On the other hand, “arai” by 49°C treatment was significantly tasteful, and besides it was judged to have a stronger umami taste than untreated muscle. The tastelessness of “arai” by 0°C treatment was mainly due to the decrease in glycine which decreased to 60% of its original value by washing out. The increase of umami taste in “arai” by 49°C treatment was attributed to the accumulation of large amounts of AMP and IMP. This accumulation was also found to be maximum at 48-50°C. From these results, it was concluded that “arai” treatments at 48-50°C were appropriate for kuruma prawn muscle in order to strengthen its taste
日本水産學會の論文