Organic Taste-Active Components in the Hot-Water Extract of Yellowtail Muscle

Satoshi KUBOTA; Kouji ITOH; Norifumi NIIZEKI; Xing-An SONG; Kohji OKIMOTO; Masashi ANDO; Michiyo MURATA; Morihiko SAKAGUCHI

doi:10.3136/fstr.8.45

Original papers

Organic Taste-Active Components in the Hot-Water Extract of Yellowtail Muscle

Satoshi KUBOTA, Kouji ITOH, Norifumi NIIZEKI, Xing-An SONG, Kohji OKIMOTO, Masashi ANDO, Michiyo MURATA, Morihiko SAKAGUCHI

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Keywords: free amino acid, nucleotide, sensory test, taste-active component, yellowtail, Seriola quinqueradiata

JOURNAL FREE ACCESS

2002 Volume 8 Issue 1 Pages 45-49

DOI https://doi.org/10.3136/fstr.8.45

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Published: 2002 Received: July 18, 2001 Available on J-STAGE: February 09, 2007 Accepted: December 14, 2001 Advance online publication: - Revised: -

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Abstract

Hot-water extracts from the muscle of yellowtail Seriola quinqueradiata were analyzed for low-molecular-weight substances and organic taste-active components were identified by sensory tests (omission and addition tests). Free amino acids, adenine nucleotides, creatine, lactic acid, and inorganic ions (Na⁺, K⁺, Cl⁻, and PO₄^3–) were abundant in the muscle extract. In the reconstituted extract prepared on the basis of the analytical data, the following substances were identified as the organic taste-active components by the sensory test: free amino acids (glutamic acid, α-aminobutylic acid, α-aminoadipic acid, β-aminoisobutyric acid, γ-aminobutyric acid, and histidine) and a nucleotide IMP.

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