魚肉エキスの研究 (第1報)

DOI Web Site

書誌事項

タイトル別名
  • Studies on Fish Extracts (Part 1)
  • ギョニク エキス ノ ケンキュウ 1 ギョニク エキス ト ゲイニク エキス ノ ヒカク
  • A comparative examination of fish extracts and whale meat extracts
  • 魚肉エキスと鯨肉エキスの比較

この論文をさがす

抄録

1) Four kinds of extracts are compared by organoleptic test when they are in aqueous solution and are added to base solution composed of NaCl, spices, etc. The taste or additional effect to the base solution is, whale>mackerel pike>mackerel-I>mackerel-II (treated with Bioplase) in the order.<BR>2) Amino acids in the extracts are separated by paper chromatography (Fig. 1). Much of histidine and lysine are found in mackerel pike and whale extracts. It seems that the histidine and lysine promote a good taste of the extracts.<BR>3) Each extracts shows four to six ultraviolet absorptions on the one-way paper chromatogram and twelve on the two-way chromatogram (Tables 2, 3). One of them gives strong absorption in whale extracts and low in mackerel extracts.<BR>4) Creatine and creatinine in the extracts are determined by Folin method (Table 1). The taste of extracts does not depend upon the concentration of these compounds.<BR>5) 5′-ribonucleotides are determined by column chromatography (Fig. 2). It seems that its high concentration in these compounds does not always produce a good taste.

収録刊行物

  • 栄養と食糧

    栄養と食糧 18 (3), 176-179, 1965

    公益社団法人 日本栄養・食糧学会

詳細情報 詳細情報について

問題の指摘

ページトップへ