抄録
A few substances and extractive nitrogens in bloody muscle were compared with those in ordinary muscle of a few kinds of red muscle fish. The reults are as follows:
1) The moisture, total nitrogen and trimethylamine oxide nitrogen are less in amount in bloody muscle.
2) Nitrogens of extractive, diamino fraction and arginine-histidine fraction are less in amount in bloody muscle. The difference of these nitrogens between bloody muscle and ordinary muscle is considered to be due to the poorer amount of histidine in bloody muscle.
3) The monoamino nitrogen has been found to be larger in amount in bloody muscle. But the content of the monoamino nitrogen seems, according to the author's sprevious experiments, to relate inversely to the taste of red-muscle fishes.
