水産動物肉に関する研究-XXX

イカ肉中の遊離アミノ酸,トリメチルアミンオキサイドおよびベタインについて

抄録

Free amino acids, trimethylamine oxide, and betaine in the mantle muscle of six species of squids were determined, and interesting facts on the species-difference in the amount of components were observed, as shown in Table 2 and Fig. 1.
Squids having a better taste, such as Loligo chinensis GRAY, Loligo kensaki WAKIYA and M. ISHIKAWA, Sepioteuthis lessoniana FÉRUSSAC, and Sepia esculenta HOYLE, were rich in free amino acids, in which glycine, proline, and alanine were prominent.
In some squids inferior in taste, Ommastrephes sloani pacificus STEENSTRUP and Thysanoteuthis rhombus TROSCHEL, trimethylamine oxide was the dominent component with less amount of free amino adid, with single exception in arginine, than the other species of squids.
From these facts, such free amino acids, as glycine, proline and alanine are assumed to be responsible for the deliciousness of squids.