Abstract
From the facts that the extractive nitrogen and the amino nitrogen, especially the monoamino fraction nitrogen and the monoamino nitrogen are contained very abundantly in the muscle of the shirmps, and the better the taste of these muscles, the larger these amounts are found, moreover, a tendency shows that these nitrogens are reduced in amount in proportion to the deterioration of the flavour in the course of storage, we have suggested in the previous report3) that the palatability of the muscle of shrimps was largely attributed to the amount of the amino nitogen, especially to the monoamino acids in their extractives.
To make sure of this assumption, we have estimated the gly cine content in thier extractives. As the result of this examination, the monoamino nitrogen was proved to be contained with the glycine nitrogen in more than a half of it. And yet the tendency to be larger in its amount in the species having the more intense flavour, and to be decreased in the course of storage was shown. By these reasons, the glycine in the meat extractive of the shrimps seems to be one of the most effective tast stuffs in their muscle.
