抄録
The variations in the contents of extractive nitrogenous compounds of cultured red seabream were investigated by using their growing stages and regional meats. The followingresults were obtained.
(1) Extractive nitrogen contents in the ordinary meats were higher in the dorsal and ventralmeats than in the abdominal cavity-meats and tended to increase slightly with their growth. Those in the red meats were the lowest among all regional meats.
(2) The total contents of free amino acids were abundant in the red meats compared with the ordinary meats and increased in winter when their growth slowed down.
(3) Of the free amino acids, taurine, histidine, glycine and alanine were found in high contents in every ordinary meats. On the other hand, the red meats was rich in taurine and glutamic acid but poor in lysine and histidine. Taurine, lysine and histidine contents showed the variations with growth of decrease, Of increase and of increase and decrease respectively. The contents of glycine, alanine and proline increased in winter and decreased in summer of the growing period.
(4) While TMAO contents were kept nearly constant in 1 age fish, increased with a lower-ing of the habitat water-temperatures in 0 age fish.
(5) Creative contents varied contrary to creatinine and the total of the two contents was kept almost constant through all growing stakes. Therefore, both could be related compli-mentarily.
