Influence of Ethanol Treatment on the Taste Quality and Quantity of Free Amino Acids, IMP, and Inorganic Ions in a Hot-Water Extract of Yellowtail Muscle.

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The pH value, taste quality and quantity of inorganic ions, free amino acids, and IMP in a hot-water extract of yellowtail muscle were compared with those of an ethanol-treated hot-water extract. A sensory evaluation revealed that the taste quality of the white muscle extract was reduced by the ethanol treatment due to enhanced sourness and a concomitant decrease in the whole-taste quality. In contrast, although the dark muscle extract also had increased sourness, this improved the whole-taste quality. Ultrafiltration to remove high-molecular-weight components in the hot-water extract failed to produce any change in pH value. There was a considerable decrease in the amounts of PO43- and Mg2+ together with the pH value in the ethanol-treated hot-water extract, suggesting that the decrease in amount of these inorganic ions caused the pH decline in the extract. Little change in the level of free amino acids was detected after the ethanol treatment, while a reduced level of IMP, a well-known taste-active component, was found.
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