The Effects of Head and Shell of Shrimp on the Components and Taste of Shrimp Soup.

DOI

Bibliographic Information

Other Title
  • えびスープの成分および味に及ぼす頭胸部と殻の影響

Abstract

The effects of the head and shell on the components and taste of shrimp soup were investigated. Three kinds of soup, made from the head and shell, shrimp muscle and whole shrimp, were prepared and analyzed. The contents of dried solids, nucleotides and such free amino acids Gly, Pro and Arg in the muscle soup were more than those in the head and shell soup. Taurine, Lys, Glu and Leu were detected more in the head and shell soup than in the muscle soup. The high contents of Ca2+ sugar and lactate are thought to be characteristic of the head and shell soup. A taste evaluation panel significantly differentiated the shrimp muscle soup from both the head and shell soup and whole shrimp soup, although they could not reach a decision on which soup was more tasty than others. These results show that the soup from the head and shell of shrimp contained particular components that are useful for improving the taste of shrimp muscle soup.

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Keywords

Details 詳細情報について

  • CRID
    1390001206333487616
  • NII Article ID
    130003851862
  • DOI
    10.11428/jhej1987.52.491
  • ISSN
    18820352
    09135227
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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