水産動物肉に關する研究第8報數種魚肉のエキス窒素

抄録

The quantity of extractive nitrogen of fish varies greatly specifically, and in migrating fishes the quantity is larger than in bottom fishes. It is regarded to me to be connected with the motion of the fish, and probably it also effected upon the thickness of taste of the meat. The amount of amino nitrogen in extractives and ratio of it to total ex ractive nitrogen are also larger in quantity in migrating fishes.
There is a little difference in the content of mono-amino fraction nitrogen in accordance with the kind of fish, but the content of di-amino fraction nitrogen varies greatly opposite is the case with the former.
Arginine-histidine fraction nitrogen in di-amino fraction is contained greatly in migrating fishes. On the other hand, lysine fraction nitrogen scarcely diferent with the kind of fish, but the ratio of it to di-amino fraction nitrogen is much in bottom fishes than in migrating fishes.