Abstract
During eight days of storage of oyster samples at -2 ?? +3°C, considerable decrease was observed in glycogen, monoamino fraction nitrogen and monoamino nitrogen. During the same period, however, diamino fraction nitrogen and lysine fraction nitrogen were found increasing with no change in amount of diamino nitrogen.
Raw Sample was found to lose entirely the original flavor of oyster after three days' storage with heavy deterioration in the taste. Boiled oyster after the same period of storage, was found a little better in taste than the raw one, though the boiled juice deteriorated heavily.
These observations may suggest that the decrease of tasty monoamino nitrogen and the increase of untasty lysine fraction nitrogen are the responsible factors for the deterioration in the taste of oyster during storage.
