Abstract
The various free amino acids of Mutugoro and Warasubo (flesh and soup) in inhabit in Ariake Bay were determined.
It is noticed that the extract from Mutugoro included all of essential amino acids, especially the large amounts of some sweet or flavorious, such as, threonine, glutamic acids, phenylalanine, alanine, glycine and aspartic acid.
Glutamic acid and serine were not found in Warasubo. The amount of amino acid extracted in Dashi (the soup) reached 62% of that in fresh sample of Warasubo.
The taste of the soup depended on the conditions of the extraction, e. g., extracting temperature, extracting time and quantity of the extracting water. The most suitable condition for the soup is: 5% weight of solid in the boiling water for 3 minutes.
