Seasonal Variations in Free Amino Acid Composition and Taste Aspects of Black Sea Urchin, Diadema setosum, Gonad

• KANEKO Kodai

  The Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology

• MATSUMOTO Hitoshi

  The Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology

• SHIRAI Takaaki

  The Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology

• KAMEI Masashi

  Nagasaki Kakuyo High School

• OKAZAKI Emiko

  The Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology

• OSAKO Kazufumi

  The Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology

書誌事項

タイトル別名

• Seasonal Variations in Free Amino Acid Composition and Taste Aspects of Black Sea Urchin, <i>Diadema setosum</i>, Gonad

抄録

Seasonal variations in the taste aspects and free amino acid composition of black sea urchin (Diadema setosum) gonad caught offshore Nagasaki were investigated to utilize it as a foodstuff. Biological data, proximate composition and free amino acid composition of the gonad were analyzed throughout the year. The free amino acid composition of black sea urchin gonad caught in June showed the highest glycine and alanine levels. Sensory evaluation of artificial extracts suggested that the taste of black sea urchin gonad caught in June was the most preferable and did not significantly differ from that of the highly palatable northern sea urchin. These findings suggest that the taste aspects of sea urchin exhibit seasonal variation. Furthermore, black sea urchin can be utilized as a foodstuff, and its palatability is seasonally dependent.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 18 (6), 835-842, 2012

  公益社団法人 日本食品科学工学会

キーワード

• black sea urchin
• <i>Diadema setosum</i>
• free amino acid
• <i>isoyake</i>
• seasonal variation
• sensory evaluation

詳細情報

• CRID: 1390001204457626752
• NII論文ID: 10031136184
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.18.835
• COI: 1:CAS:528:DC%2BC3sXjvFWntLY%3D
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可