Seasonal Variations in Free Amino Acid Composition and Taste Aspects of Black Sea Urchin, Diadema setosum, Gonad

スポンサーリンク

概要

• 論文の詳細を見る

• Seasonal variations in the taste aspects and free amino acid composition of black sea urchin (Diadema setosum) gonad caught offshore Nagasaki were investigated to utilize it as a foodstuff. Biological data, proximate composition and free amino acid composition of the gonad were analyzed throughout the year. The free amino acid composition of black sea urchin gonad caught in June showed the highest glycine and alanine levels. Sensory evaluation of artificial extracts suggested that the taste of black sea urchin gonad caught in June was the most preferable and did not significantly differ from that of the highly palatable northern sea urchin. These findings suggest that the taste aspects of sea urchin exhibit seasonal variation. Furthermore, black sea urchin can be utilized as a foodstuff, and its palatability is seasonally dependent.

• 社団法人 日本食品科学工学会の論文

著者

• SHIRAI Takaaki

  The Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology

• KANEKO Kodai

  The Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology

• MATSUMOTO Hitoshi

  The Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology

• KAMEI Masashi

  Nagasaki Kakuyo High School

• OKAZAKI Emiko

  The Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology

• OSAKO Kazufumi

  The Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology

関連論文

• Seasonal Variations in Free Amino Acid Composition and Taste Aspects of Black Sea Urchin, Diadema setosum, Gonad
• Seasonal Variations in Free Amino Acid Composition and Taste Aspects of Black Sea Urchin, Diadema setosum, Gonad

スポンサーリンク