アメリカオオアカイカの異味成分に関する研究

抄録

Sensory tests and analysis on extractive components were carried out to clarify the off-flavor components in raw and boiled muscles of American jumbo squid.
The results of the sensory tests indicated that strong salty, sour, bitter, and fishy tastes were characteristic to the off-flavor of American jumbo squid, and such tastes were the main factor of unacceptability of the raw mucle as food. Boiling of the muscle hardly improved the acceptability.
Although VBN contents were very high, TMA and polyamines contents were still low, suggesting that the American jumbo squid used in the present experiment was not at the stage of decomposition. The high level of VBN was primarily due to ammonia. The pH values (less than 6.7) and the amount of chloride ion suggest the existence of ammonium chloride in the squid muscle. Therefore, the off-flavor of American jumbo squid seems to be due to the saltiness and bitterness of ammonium chloride.
In addition, the significantly low level of free amino acids was not enough to mask the off-flavor of American jumbo squid.