By the measuring of free amino acids and various type of nitrogens in the course of ripening of “Ika-shiokara”, the following results were obtained.
(1) In the course of ripening, the mono-amino nitrogen content of “Ika-shiokara” increascd remarkably in comparison with the di-amino nitrogen content.
From the above result, it is considered that mono-amino acid is the primary chmical compo-nent related to the taste of “Ika-shiokara”.
(2) It is infered that the presence of salt changes the course of microbiological metabolism in the ripenig of “Ika-shiokara” from the stand point of the existence of proline at the end of ripening.
(3) By the technique of paperchromatography 15 amino acids were detected in the course of ripening but there was no appreciable change in the sort of amino acids.