Studies on Fish Extracts (Part 1)

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Other Title
  • 魚肉エキスの研究 (第1報)
  • 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

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Abstract

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.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 18 (3), 176-179, 1965

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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