天然および養殖アユの品質に関する化学的研究-1-一般成分,遊離アミノ酸および関連物質

概要

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Ayu (sweet smelt), Plecoglossus altivelis, is one of the most palatable freshwater-fishes of Japan; however, relatively little is known about the characteristics of taste and flavor though a few preliminary papers have been reported. The present investigation was undertaken to compare the proximate composition as well as the distribution pattern of free amino acids and their related compounds in wild and cultured ayu. Somewhat remarkable findings attributable to the rowing conditions of ayu were obtained. The moisture content of muscle was higher in the wild than in the cultured ayu. The fat content of the former changed during maturation, while the latter contained a lage and definite amount of fat. A high ash content was obtained for the viscera of wild ayu. With regard to the free amino acids and related compounds, anserine, glycine, alanine, and lysine occurred in higher quantities in the wild ayu although the concentration of these constituents seemed to differ among the individual specimens.
日本水産學會の論文