1997 Volume 50 Issue 4 Pages 295-301
Young flying fish, a special delicacy of Nagasaki, are (A) salted and dried as palatable food or (B) grilled and dried for making a savory soup stock. To evaluate the changes induced by processing and to identify the predominant extractable components in the two products, we analyzed extracts derived from A, B, and the raw fish. The results were as follows: (1) Except for His and Tau, free and bound amino acids were increased markedly and inosinic acid was considerably decreased as a result of extensive sun-drying in A. Conversely, in B, free amino acids were decreased and bound amino acids were hardly changed, whereas inosinic acid was markedly increased as a result of grilling. (2) Compared with the extract of the dried grilled fish, that of the dried salted fish contained far greater amounts of palatable amino acids such as Glu, Asp, Ala, Lys, Arg, and His. In contrast, the dried grilled fish was extremely rich in inosinic acid as compared with the other components.
