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
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
收藏
页码:45 / 49
页数:5
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