北海道厚岸産シングルシード方式による養殖マガキ成分の季節変化  [in Japanese] Seasonal Variation in the Chemical Constituents of Pacific Oyster Cultured by the Single Seed Method in Akkeshi, Hokkaido  [in Japanese]

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Author(s)

Abstract

北海道厚岸産シングルシード方式による養殖マガキ成分の季節変化について調べた。産卵期後の2004年8月および2005年9月の試料は軟体部重量ならびに軟体指数ともに最低となった。タンパク質は産卵期前後の試料で最高になった。グリコーゲンは産卵期前後の試料で10%以下(乾重量換算)であったが,秋から春にかけては20%以上となった。ATPおよび関連化合物の総量は,11月に最高となり9月に最低となった。遊離アミノ酸総量は,6月に最高となり, 9月に最低となった。主要なアミノ酸はタウリンが最も多く,次いでアラニン,プロリン,グリシン,グルタミン酸の含量が高かった。9月および11月のマガキから調製したエキスの官能検査の結果,11月のエキスは,まろやかさが強く,苦味が弱いことが示された。

The seasonal change in levels of the chemical constituents in the whole body of the Pacific oyster, <i>Crassostrea gigas</i>, cultured by the single seed method in Akkeshi, Hokkaido was investigated. The whole body weight after shelling and the soft tissue index were at the lowest levels in August 2004 and September 2005 after the spawning season. The protein content increased before and after the spawning season. The level of glycogen decreased to less than 10% on a dry matter basis before and after the spawning season, although it increased to more than 20% from autumn to spring. The total content of adenosine triphosphate (ATP) and related compounds was the highest in November and the lowest in September. The levels of total free amino acids were highest in June and lowest in September, the major amino acids being taurine, alanine, proline, glycine, and glutamic acid. A sensory evaluation revealed that the extract prepared from specimens in November was milder in taste and weaker in bitterness than that prepared from specimens in September.

Journal

  • Journal of Cookery Science of Japan

    Journal of Cookery Science of Japan 45(5), 339-345, 2012-10-05

    The Japan Society of Cookery Science

References:  25

Codes

  • NII Article ID (NAID)
    110009518582
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • Article Type
    NOT
  • ISSN
    13411535
  • NDL Article ID
    024020503
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  NDL  NII-ELS  J-STAGE  NDL-Digital 
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