Changes in Taste and Levels of IMP and Free Amino Acids in Cod and Yellowtail Muscles during Ice Storage

NDL Digital Collections 1 Citations

Bibliographic Information

Other Title
  • 氷蔵中のタラとハマチ筋肉の呈味とIMP及び遊離アミノ酸含量の変化

Search this article

Description

In order to examine the role of inosine 5'-monophosphate (IMP) in fish muscle on taste, changes in taste quality and ATP-related compound, s and free amino acids levels during ice storage were compared between cod Gadus macrocephalus and yellowtail Seriola quinqueradiata. In cod muscle taste attributes such as umami, thickness and overall decreased rapidly as early as one day after the beginning of ice storage. No change in intensity of these flavor attributes was observed even after 8 days in yellowtail muscle. Free amino acids in cod as well as in yellowtail changed little in content throughout the storage period (0-4 days for cod and 0-8 days for yellowtail). On the other hand, IMP level decreased very rapidly in cod muscle but slowly in yellowtail muscle. It was concluded that the quick decrease in taste of cod muscle resulted from the rapid fall of IMP level during ice storage.

Journal

  • 調理科学

    調理科学 26 (4), 310-314, 1993-11-20

    調理科学研究会

Citations (1)*help

See more

Details 詳細情報について

Report a problem

Back to top