水産動物肉に関する研究-XXXIV

貝類のエキス窒素について(その2)

抄録

Chemical constituents, especially the fractional distribution of extractive nitrogen, were determined in the muscle of shell fishes with special reference to the taste of their fleshes. The results obtained were as follows:
(1) Shell-fish muscle has less amount of solid matter, protein, and fat, and a larger amount of glycogen in contrast to fishes. (2) Ether-extractable acid (succinic acid) is contained in a considerable quantity in some kinds of shell-fish, but it is considered to be not related with their taste. (3) The same relationship as that mentioned above is observed between the taste and trimethylamine oxide. (4) Shell-fish muscle contains large amount of extractive- and amino-nitrogens, and this may contribute to the flavor of their fleshes. (5) Monoamino fraction nitrogen is found in largest amount in shell-fishes next to shrimps, and the amount is in the same order as that in squid muscle. (6) Monoamino nitrogen predominats in the monoamino fraction, and is found to be abundance in the kinds having a good flavor. (7) Shell-fish muscle may contain large amounts of monoamino acids including glycine in free state. These amino acids may be responsible to the sweet taste of the flesh. (8) Diamino fraction nitrogen and the subfraction nitrogens may be not related to the taste, though these amounts are considerably large. (9) Smaller quantities of nitrogenous extractives are found in limnetic species as compared with those in sea-water species.