Abstract
Efficiency in extraction of taste components for the preparation of broth from Katsuobushi, Niboshi, and chicken and swine bones was examined by determining amounts of extracted ribonucleotides, which were considered to indicate amounts of taste components extracted, by isotacophoresis.
1) 5'-IMP was most effectively extracted from the abdominal segment of Katsuobushi slices at a low concentration (2% v/v) in water, followed by the black meat and dorsal segment; one min boiling of the abdominal segment was sufficient to extract nearly a maximal amount of the nucleotide but that of the dorsal segment gave only a negligible amount. Increases in concentration of the materials decreased amounts of the nucleotide extracted; no differences were found in amounts of the nucleotide extracted from the dorsal, abdominal, and black meat segment at a concentration level of 6% (v/v).
2) Prolonging extraction time and presoaking in water in the case of Niboshi increased amounts of IMP extracted; presoaking was found to increase efficiency in its extraction in a short period of time.
3) Amounts of ADP, IMP, and AMP extracted from chicken bone were much greater than those from swine bone and their amounts reached a constant maximum by boiling for 90 min.
4) The present study substantiated that the conventional methods used for the preparation of the types of broth subject to the present study are efficient in extraction of IMP.
