南極産オキアミのにおいに関する研究 II  南極産オキアミの殻乾燥粉末およびその水解調味液のにおい  [in Japanese] Odor of Dried Shell Powder of Antarctic Krills and Liquid Seasoning of the Hydrolysate  [in Japanese]

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Author(s)

Abstract

(1)南極産オキアミの殻(内臓部を含む)の有効利用の一つである調味液調製の際問題となる不快臭を解明する目的で,原料殻乾燥紛末およびそれの塩酸水解液(調味液)のにおい成分を,主としてGC-MS, IRで分析した.<br> (2)原料殻粉末のにおい成分は,前報<sup>(2)</sup>の凍結オキアミのにおい成分とほとんど同じであったが,調味液のにおい成分は著しく異なっていた.<br> (3)調味液には,多量の酢酸をはじめC<sub>3</sub>~C<sub>6</sub>の飽和脂肪酸およびレブリン酸が含まれていた.中性物質としては,メチオナール, 1,3-ジクロロ-2-プロパノール, 2-メチルメルカプトメチルブテン-2-アルが量的に多く,その他,数種のフラン化合物,ラクトン類が同定された.<br> (4)調味液の不快臭の主な原因は,メチオナールの存在量が多いためと考えられた.

A disagreeable aspect of the liquid seasoning from dried shell powder of Antarctic krills is the unacceptable odor. In the present study the odor components were investigated. The odor concentrates obtained from both shell powder and the hydrolysate (liquid seasoning) were analyzed and identified by GLC, GC-MS and IR. The identified compounds in shell powder were similar to those in frozen Antarctic krills that was reported upon previously.<br> The odor components in liquid seasoning were quite different from those of shell powder. Liquid seasoning contained a large quantity of acetic acid with smaller amounts of C<sub>3</sub>_??_C<sub>6</sub> saturated fatty acids and levulinic acid. In the neutral fraction, a large amount of methional, 2-methylmercaptomethylbuten-2-al and 1, 3-dichloro-2-propanol and smaller amounts of furans and lactones were identified. The main components that makes the liquid seasoning unacceptable seemed to be methional which was present in fairly large concentration.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 54(9), 727-731, 1980

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

Codes

  • NII Article ID (NAID)
    130001227383
  • NII NACSIS-CAT ID (NCID)
    AN00196191
  • Text Lang
    JPN
  • ISSN
    0002-1407
  • NDL Article ID
    2193198
  • NDL Source Classification
    記事分類: 食品工学--水産食品
  • NDL Call No.
    Z18-335
  • Data Source
    NDL  J-STAGE 
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