Taste compounds of fresh-water fishes, 2: organic bases in the muscle of wild common carp
1980
Yang, S.T. (Dongju Women's Junior Coll., Busan (Korea R.). Dept. of Food and Nutrition) | Lee, E.H. (National Fisheries Univ. of Busan, Busan (Korea R.). Dept. of Food Science and Technology)
Snakehead, Channa argus, is one of the most palatable fresh-water fishes in Korea [R.]. However, relatively little is known about its taste. The present study was undertaken to analyze the proximate composition as well as the taste compounds of dorsal muscle of Korean snakehead. In the dorsal meat, glycine, taurine, alanine and lysine were abundant. Among these, glycine was the most dominant, occupying 63% of total free amino acid. The amount of IMP was 2.78 uml/g and those of another nucleotides and their related compounds were not so high as compared to that of IMP. About 43% of the total extractive-N was total creatinine-N. But the content of betaine-N was very low, occupying only 0.8% of the total extractive-N and TMA-N (Trimethylamine-N) and TMAO-N (Trimethylamine oxide-N) were trace in content. In snakehead, the sum of the nitrogen in these constituents amounted to nearly 80% of total extractive nitrogen.
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