抄録
As reported in Parts 2 and 3 of this series of studies, the quality of Katsuwo-bushi is not decided by the content of seventeen sorts of amino acid, hypoxanthine and inosine, adenylic acid and inosinic acid, but rather seems to be affected by the fat conter. To make certain about this point, the same experiment was repeated for the Katsuwo-bushi chosen anew; the following results were obtained.
The quality is not decided by the amino acid composition nor by the content of inosinic acid related substances, and the fatty Katsuwo-bushi is not always inferior to the lean in quality.
