With (15%) and without NaCl, the pH value of oyster paste dropped to 5 and below 4 respec-tively, throughout fermentation. The activities of enzymes except amylase in 15% NaCl were completely or partially inhibited during fermentation.
The total amount of free amino acids of oyster was 1, 692mg/100g, and the major free amino acids were Tau, Glu, Pro, Gly, Ala, and Asp. The six amino acids accounted for 70% of the total free amino acid. About 35mg/100g of β-Ala was detected. After fermentation, the maximum amino acid content in the extract with and without sodium chloride reached 2, 225 and 3, 103mg/100g, respectively.
The major nucleosides and their derivatives in oyster were inosine, guanosine, and hypoxanthine. Small quantities of AMP, ADP, and ATP were observed, but IMP was not detected. After four days, nucleotide could not be detected in the presence of salt.
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