抄録
From the view point of effective utilization of fisheries by-products, a method for manufacturing bonito spermary extracts by autolysis was examined. The optimum lysing temperature was found at 60°C, pH 7.5 with two parts of water. The extract obtained from 20h autolysates showed favorable characteristic flavor. It was rich in free amino acid and 5'-nucleotide. Total amount of Arg, His, Glu, Ala, and Tau accounted for more than 70% of that of total free amino acid. Thus the products was expected to be used as characteristic and unique seasoning extract.
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