Non-volatile Flavor Components in Dorsal, Abdominal and Red Meat Parts of Dried Skipjack (Katsuobushi)

Studies on Flavor Components of Katsuobushi, Part II

Abstract

The quantitative differences in non-volatile flavor components such as free amino acids and their related compounds, nucleotides, organic acids and peptides among dorsal, abdominal and red meat parts of Katsuobushi were analyzed by high performance liquid chromatography (HPLC).
The amounts of major free amino acids and their related compounds such as histidine, carnosine and anserine differed too greatly among these parts, whereas those of other minor amino acids were nearly the same. The amounts of the major three components in the abdominal part and the red meat part were about four-fifths and a half of those in the dorsal part, respectively. The amounts of the major nucleotides such as IMP and AMP and organic acids such as lactic and acetic acids in the red meat part were smaller than those in the dorsal and abdominal parts. Peptide fraction from each part of Katsuobushi was fractionated by HPLC. As a result, we supposed the presence of some peptides other than anserine and carnosine.