Art

J-GLOBAL ID：200902121943023666   Reference number：96A0418101

Taste Components of Japanese Spiny and Shovel-Nosed Lobsters.

イセエビとウチワエビの呈味成分

Author (7)： SHIRAI T (Tokyo Univ. Fisheries, Tokyo, JPN) ,  HIRAKAWA Y (Tokyo Univ. Fisheries, Tokyo, JPN) ,  KOSHIKAWA Y (Tokyo Univ. Fisheries, Tokyo, JPN) ,  TORAISHI H (Tokyo Univ. Fisheries, Tokyo, JPN) ,  TERAYAMA M (Miyazaki Prefectural Fisheries Experimantal Station, Miyazaki, JPN) ,  SUZUKI T (Tokyo Univ. Fisheries, Tokyo, JPN) ,  HIRANO T (Tokyo Univ. Fisheries, Tokyo, JPN)
Material： Fisheries Science  (FS)
Volume： 62  Issue： 2  Page： 283-287  Publication year： Apr. 1996 
JST Material Number： L2029A  ISSN： 0919-9268  CODEN： FSCIEH  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Palinura ,...
Semi thesaurus term： prawn meat ,...

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JST classification (1)： Animal aquatic foods  (FJ13020C)

Substance index (3)： Glycine ,  Betaine ,  IMP

Reference (13)：

• 1) S. Konosu and K. Yamaguchi: The flavor components in fish and shellfish, in “Chemistry & Biochemistry of Marine Food Products” (ed. by R. E. Martin, G. J. Flick, C. E. Hebard, and D. R. Ward), AVI Publ., Westport, CT, 1982, pp. 367-404.
• 2) T. Hayashi, K. Yamaguchi, and S. Konosu: Sensory analysis of taste-active components in the extract of boiled snow crab meat. J. Food Sci., 46, 479-483 & 493 (1981).
• 3) E. G. Bligh and W. J. Dyer: A rapid method of total lipid extrac-tion and purification. Can. J. Biochem. Physiol., 37, 911-917 (1959).
• 4) J. J. Bystedt, L. Swenne, and H. W. Aas: Determination of trimethylamine oxide in fish muscle. J. Sci. Food Agric., 10, 301-304 (1959).
• 5) Japan Soc. Anal. Chem. (Hokkaido): Chloride Ion (2), in “Analy-sis of Water” Kagakudojin, Kyoto, 1979, pp. 206-208. (in Japanese)

Terms in the title (2)： イセエビ ,  呈味成分