魚介類におけるグルタチオンの分布と呈味効果 Contents of Glutathione in Seafoods and Its Flavor Characteristics

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Contents of glutathione (GSH) in several fresh seafoods were determined by the HPLC method. GSH was detected in adductor muscle of scallop at a concentration of 29mg/100g and over the taste threshold of GSH (10mg/100m<i>l</i>). GSH content in salmon (9.2mg/100g) was near the threshold value. Other seafoods contained GSH in lower quantities. Contents of GSH disulfide (GSSG) in some seafoods were higher than those of GSH. The flavor character strengthened by GSSG was compared with that of GSH in the umami solution, showing that GSSG did not contribute to the flavors of foods so much as GSH.<br>The effects of adding GSH on the flavor of GSH-free synthetic scallop extract at a concentration of 29mg/100m<i>l</i> were examined by sensory evaluation. GSH increased the intensities of sweetness, umami, and some flavor characteristics, such as thickness, mouthfulness, and continuity, suggesting that GSH contributes to the flavor of scallop.

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  • 日本水産学会誌  

    日本水産学会誌 64(4), 710-714, 1998-07-15 

    日本水産學會

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各種コード

  • NII論文ID(NAID)
    10004854020
  • NII書誌ID(NCID)
    AN00193422
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    00215392
  • NDL 記事登録ID
    4523702
  • NDL 雑誌分類
    ZR26(科学技術--農林水産--水産)
  • NDL 請求記号
    Z18-345
  • データ提供元
    CJP書誌  CJP引用  NDL  IR  J-STAGE 
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