抄録
To investigate the usefulness of ornithine and urea as freshness indices for marine invertebrates, the muscle tissue from freshly caught samples was stored in ice for 15 days and the free amino acid concentration was measured. The total amount of free amino acids decreased slightly after 1 day in most of the samples. The arginine concentration also decreased in most of the samples, especially in kuro shrimp during ice storage, while the ornithine and urea levels increased markedly in arrow squid and kuro shrimp, and increased considerably in kuruma prawn. Based on these results, it is proposed to use urea and ornithine as freshness indices for kuro shrimp and arrow squid, while only urea is proposed for kuruma prawn.
