On the Amino Acid Contents in the Hot Water Extracts from Food Materials (Part 4)

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Other Title
  • 食品の加熱溶出液中のアミノ酸含量に関する研究 (第4報)
  • ショクヒン ノ カネツ ヨウシュツエキ チュウ ノ アミノサン ガンリョウ ニ カンスル ケンキュウ 4 ギョルイ ノ カネツ ヨウシュツエキ チュウ ノ アミノサン ガンリョウ ニ ツイテ
  • On the amino acid contents in the hot water extracts from the meats of fishes and shell-fishes
  • 魚類の加熱溶出液中のアミノ酸含量について

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Abstract

To rationalize cookings of food materials, the authors chromatographically and spectrophotometrically determined amino acids in the hot cooking water extracts of fishes and shell-fishes. (Previous papers of the same authors mentioned on those of vegetables and animal fleshes.)<BR>The results was as follows:<BR>(1) Glycine, alanine, leucine, glutamic acid, valine and serine were found in common in both fishes and shell-fish extracts.<BR>(2) Aspartic acid and glutamine were found only in shell-fish extracts.<BR>(3) Head extracts of fishes contained greater numbers of amino acids than those from the other parts.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 18 (5), 357-358, 1966

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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