Study on Traditional Foods in Aizu Area (Part2) Free Amino Acids Composition of Nishin Sansho-zuke

Kuniko AIDA; Tane HOSHI; Etsuko YUDA; Matahie BABA; Takeshi SUMINO; Nobuhisa MOROOKA; Koji YAMADA

doi:10.2740/jisdh1991.4.45

Journal for the Integrated Study of Dietary Habits

Online ISSN : 1884-3484
Print ISSN : 0917-303X
ISSN-L : 0917-303X

Study on Traditional Foods in Aizu Area (Part2)

Free Amino Acids Composition of Nishin Sansho-zuke

Kuniko AIDA, Tane HOSHI, Etsuko YUDA, Matahie BABA, Takeshi SUMINO, Nobuhisa MOROOKA, Koji YAMADA

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JOURNAL FREE ACCESS

1993 Volume 4 Issue 1 Pages 45-49

DOI https://doi.org/10.2740/jisdh1991.4.45

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Abstract

This study was carried out to clarify the free amino acids compositionof Nishin Sansho-zuke, a product of Minami Aizu Area.The results were as follows;
1. The range of total free amino acids of fish body of Nishin Sansho-zuke was759.0-1827.7mg/100g. The main free amino acids of Nishin Sansho-zuke were glutamic acid, alanine, leucine and lysine.
2. The range of total free amino acids of seasoning of Nishin Sansho-zuke was1654. 0-7525.0mg/100g. The main free amino acids of seasoning of Nishin Snsho-zuke were glutamic acid, alanine, aspartic acid and leucine.

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