NIPPON SUISAN GAKKAISHI
Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392
Free Amino Acids and Fatty Acid Composition in Dried Nori of Various Culture Locations and Prices
Yumiko YoshieTakeshi SuzukiTakaaki ShiraiToshiyuki Hirano
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1993 Volume 59 Issue 10 Pages 1769-1775

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Abstract

Free amino acids and fatty acid composition were determined in dried nori Porphyra yezoensis which was cultivated in eight prefectures and classified by price. Taurine, alanine, glutamic acid, and aspartic acid were detected in quantities amounting to 627 ?? 1, 637, 308 ?? 1, 602, 322 ?? 1, 844, and 66 ?? 282mg per 100g dry matter, respectively, and these four amino acids occupied more than 86% of the total free amino acids. Glutamic acid and alanine are known to be important free amino acids for the taste of nori, but according to statistics these contents had no correlation with auction prices. Fat content ranged from 1.84 to 5.22g/100g, and C20:5ns, icosapentaenoic acid (13.3 ?? 57.7%), and C16:0, palmitic acid (15.5 ?? 45.3%) were the main fatty acids in total lipid. There was no mutual relation between contents and compositions of dietary fibers, minerals, free amino acids and fat, or fatty acids.

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© The Japanese Society of Fisheries Science
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