NIPPON SUISAN GAKKAISHI
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
Originals
Chemical composition of red meat of Baird's beaked whale and antioxidant/ACE inhibitory activities of methanolic extract of the red meat
TAKAHIRO FUJINOKENTARO SHIODAYURIKA NEMOTOMARIKO OGUSHIYUMIKO YOSHIE-STARK
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JOURNAL FREE ACCESS

2017 Volume 83 Issue 4 Pages 607-615

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Abstract

 Baird's beaked whale were caught in the summer of 2014, and their red meat was subjected to analysis of proximate composition, mineral contents, and fatty acid composition. Methanolic extract was prepared to determine free amino acids and imidazole dipeptides. There was no significant difference in proximate composition or fatty acid composition depending on sex. Male whale red meat contained significantly higher amounts of Ca, Zn, and Mn than female. Oleic acid was the most predominant fatty acid. Among free amino acids, aspartic acid, serine, glutamic acid, methionine, and histidine were found to be significantly higher in red meat from male whale than female whale. The red meat from male whale had 3170 mg/100 g dry matter of balenine while the meat from female whale had 2980 mg/100 g dry matter of balenine. There was no significant difference in balenine content depending on sex. DPPH radical scavenging and angiotensin converting enzyme inhibitory activities of the methanolic extract were determined, but these activities were far smaller than those of other livestock meat extracts.

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© 2017 by The Japanese Society of Fisheries Science
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