Organic taste-active components in the hot-water extract of yellowtail muscle

被引：31

作者：

Kubota, S

Itoh, K

Niizeki, N

Song, XA

Okimoto, K

Ando, M

Murata, M

Sakaguchi, M ^{[1
]}

机构：

[1] Kyoto Univ, Div Appl Biosci, Grad Sch Agr, Kyoto 6068502, Japan

[2] Kochi Univ, Dept Aquaculture, Fac Agr, Nango Ku, Kochi 7838502, Japan

[3] Fukui Prefectural Univ, Dept Marine Biosci, Fac Bioresources, Fukui 9170003, Japan

[4] Kinki Univ, Fac Agr, Dept Fisheries, Nara 6318505, Japan

[5] Nara Univ Educ, Nara 6318528, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2002年 / 8卷 / 01期

关键词：

free amino acid; nucleotide; sensory test; taste-active component; yellowtail; Seriola quinqueradiata;

D O I：

10.3136/fstr.8.45

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hot-water extracts from the muscle of yellow tail Seriola quinqueradiata were analyzed for low-molecular-weight substances and organic taste-active components were identified by sensory tests (omission and addition tests). Free amino acids, adenine nucleotides, creatine, lactic acid, and inorganic ions (Na+, K+, Cl-, and PO43-) were abundant in the muscle extract. In the reconstituted extract prepared on the basis of the analytical data, the following substances were identified as the organic taste-active components by the sensory test: free amino acids (glutamic acid, alpha-aminobutylic acid, alpha-aminoadipic acid, beta-aminoisobutyric acid, gamma-aminobutyric acid, and histidine) and a nucleotide IMP.

引用

页码：45 / 49

页数：5

共 28 条

[1]

ABE H, 1983, B JPN SOC SCI FISH, V49, P1683

[2] TASTE-ACTIVE COMPONENTS IN SOME FOODS - A REVIEW OF JAPANESE RESEARCH [J].