カニ類の呈味成分に関する研究-I

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タイトル別名
  • Studies on flavor components in boiled crabs. I. Amino acids and related compounds in the extracts.
  • カニ類の呈味成分に関する研究-1-エキス中のアミノ酸ならびに関連物質〔英文〕
  • カニルイ ノ テイミ セイブン ニカンスルケンキュウ 1 エキスチュウ ノ ア
  • Amino Acids and Related Compounds in the Extracts

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In order to elucidate the flavor components characteristic of boiled crabs, the suitable method <br>of extraction was examined and extracts were prepared from different edible parts of five species of crab. The amino acid composition of the extracts was analyzed as the first step of a series of of investigations on the flavor components. A common feature of the free amino acid composition of the leg meat extracts was a very high content of glycine and arginine, with somewhat lower amounts of proline and taurine; the former two comprised about 50% of the total of free amino acids. In the extracts of the hepatopancreas and ovary, the abundant amino acids were taurine, glycine, and arginine. After acid hydrolysis of the extracts, the total of free amino acids showed a 10-20% increase in the leg meat and the ovary and a 50-70% increase in the hepatopancreas, The main amino acids to increase were glutamic and aspartic acids.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 44 (5), 505-510, 1978

    公益社団法人 日本水産学会

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