魚類筋肉および内臓組織の一般成分と含窒素エキス成分  [in Japanese] Proximate Composition and Nitrogenous Extractive Components  [in Japanese]

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Author(s)

    • 宋 興安 SONG Xingan
    • 京都大学大学院農学研究科 Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
    • 平田 孝 HIRATA Takashi
    • 京都大学大学院農学研究科 Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University

Abstract

4種の魚類の筋肉と内臓に含まれる一般成分と含窒素エキス成分を分析し比較した。筋肉と内臓の間ではタンパク質と灰分の含量は大きな差異がなく, 脂質の含量は普通肉よりも肝臓, 血合肉の方に比較的高い傾向がみられた。エキス成分中のIMPは魚種を問わず, 普通肉に多く, その他の組織に少なかったが, 内臓にはGMPが比較的多いことがわかった。含窒素エキス成分の含量は魚種, 組織ごとに違うが, 内臓では不明の部分が多いことがわかった。Glu, IMPおよびGMPの含量から算出したエキスの旨味の強さは普通肉の方が必ずしも大きいとは言えなかった。また魚種を問わず, Gluは内臓の旨味に, IMPとGMPは普通肉のそれへの寄与度が大きかった。

Proximate composition and nitrogenous extractive components in several tissues of four fishes, yellowtail, Japanese flounder, Spanish mackerel and common carp, were analyzed and compared. No significant differences were observed in the amounts of protein and ash between fishes or tissues. Levels of lipids were relatively high in the liver of Spanish mackerel and Japanese flounder and also in the dark muscle of yellowtail, compared with those in the white muscle. IMP was in higher levels in the white muscle of all fishes, while GMP was comparatively abundant in some visceral tissues. The white muscle of yellowtail and Spanish mackerel was rich in histidine; the other tissues contained higher levels of taurine. Among the nitrogenous extractive components, larger amounts of unidentified constituents were found in the viscera than in the muscle tissues. Strength of umami taste calculated from the amounts of IMP, GMP and glutamic acid (Glu) varied from tissue to tissue. There was a tendency that the strength in white muscle depends on levels of the nucleotides but that in visceral tissues on that of Glu. It was suggested that the umami strength is not always stronger in the muscle tissue than that in the visceral tissues.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 66(2), 282-290, 2000-03-15

    The Japanese Society of Fisheries Science

References:  25

Cited by:  3

Codes

  • NII Article ID (NAID)
    110003145014
  • NII NACSIS-CAT ID (NCID)
    AN00193422
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    00215392
  • NDL Article ID
    5325607
  • NDL Source Classification
    ZR26(科学技術--農林水産--水産)
  • NDL Call No.
    Z18-345
  • Data Source
    CJP  CJPref  NDL  NII-ELS  IR  J-STAGE  NDL-Digital 
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