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Tsukuba Business-Academia Cooperation Support Center, Agriculture, Forestry and Fisheries Research Council Secretariat of the Ministry of Agriculture, Forestry and Fisheries, Japan (MAFF) was established in 1978 as Tsukuba Office and has been planning and operating various research facilities for supporting experimental research activities of research agencies, prefectural organizations and universities. The Tsukuba Business-Academia Cooperation Support Center is currently managing two centers, Agriculture, Forestry and Fisheries Research Infor [...]

Journal Article

Journal Article

Proximate composition and extractable components of sun-dried gonads of sea cucumber (konoko) and corresponding marine products  [1999]

Ogushi, M. (Sagami Women's Univ., Sagamihara, Kanagawa (Japan)); Harada, R.;

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The gonads of sea cucumber dried in the sun are prized as a tasty, expensive delicacy known as "konoko." To account for the pleasant taste, we analyzed the proximate composition and extractable components of raw gonads (A) and konoko (B), comparing the results between the two, and also with reported analytical data for corresponding marine products. Although the flavor and texture of A were markedly changed by sun-drying, analytical values indicated little modification except for water content. Crude ash was more abundant and the protein content was lower in A than in other marine gonads. The extracts of both A and B contained large amounts of free amino acids, among which Glu was enormously high, followed by a relatively large amount of Ala and Gly : a fairly large amount of AMP was also included. It seems that the taste of konoko is mainly ascribable to Glu and AMP, with sweetness derived from Gly and Ala

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Bibliographic information

Language:
Japanese
Type:
Summary
In AGRIS since:
2001
Volume:
52
Issue:
2
Start Page:
79
End Page:
84
All titles:
" Proximate composition and extractable components of sun-dried gonads of sea cucumber (konoko) and corresponding marine products "
Other:
" Summaries (En, Ja) "
" 4 tables; 22 ref "

From the journal

Journal of Japanese Society of Nutrition and Food Science (Japan)

ISSN : 0287-3516