Taste Components of Japanese Spiny and Shovel-Nosed Lobsters

• Shirai Takaaki

  Department of Food Science and Technology, Tokyo University of Fisheries

• Hirakawa Yoshinori

  Department of Food Science and Technology, Tokyo University of Fisheries

• Koshikawa Yoshimi

  Department of Food Science and Technology, Tokyo University of Fisheries

• Toraishi Hiroshi

  Department of Food Science and Technology, Tokyo University of Fisheries

• Terayama Makoto

  The Miyazaki Prefectural Fisheries Experimental station

• Suzuki Takeshi

  Department of Food Science and Technology, Tokyo University of Fisheries

• Hirano Toshiyuki

  Department of Food Science and Technology, Tokyo University of Fisheries

書誌事項

タイトル別名

• Taste Components of Japanese Spiny and

抄録

Methanol extracts were prepared from the abdominal muscles of Japanese spiny andshovel-nosed lobsters and free amino acids, ATP related compounds, betaines, and other components in the extracts were analyzed. The two lobsters were rich in glycine, arginine, glycine betaine, trimethylamine oxide, glutamine, taurine, homarine, proline, alanine, ADP, Na⁺, K⁺, PO₄^3-, and Cl^-. Glycine, arginine, proline, alanine, glutamic acid, glycine betaine, trimethylamine oxide, AMP, IMP, NaCl, KCl, and KH₂PO₄. They were confirmed to be taste-active for the Japanese spiny lobster taste by the sensory taste test. As for shovelnosed lobster, valine, isoleucine, leucine, sarcosine, and methionine were tasteactive in addition to theabove 11 components except IMP.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 62 (2), 283-287, 1996

  公益社団法人 日本水産学会

キーワード

• Japanese spiny lobster
• shovel-nosed lobster
• taste
• glycine
• betaine
• IMP
• extractive components

詳細情報

• CRID: 1390001204429150464
• NII論文ID: 130003902883
• NII論文ID: 10004865684
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.62.283
• COI: 1:CAS:528:DyaK28XisFGnsLw%3D
• NDL書誌ID: 3951205
• ISSN: 09199268
• ISSN: http://id.crossref.org/issn/09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3951205
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/62/2/62_2_283/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可