Art

J-GLOBAL ID：200902164579167267   Reference number：02A0332743

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

ブリ筋肉の熱水抽出物中の有機味覚活性成分

Author (8)： KUBOTA S (Kochi Univ., Kochi, JPN) ,  ITOH K (Fukui Prefectural Univ., Fukui, JPN) ,  NIIZEKI N (Kyoto Univ., Kyoto, JPN) ,  SONG X-A (Kyoto Univ., Kyoto, JPN) ,  OKIMOTO K (Kyoto Univ., Kyoto, JPN) ,  ANDO M (Kinki Univ., Nara, JPN) ,  MURATA M (Nara Univ. Education, Nara, JPN) ,  SAKAGUCHI M (Kyoto Univ., Kyoto, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 8  Issue： 1  Page： 45-49  Publication year： Feb. 2002 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Seriola quinqueradiata ,...

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

Substance index (7)： Creatine ,  Glutamic acid ,  L-α-Aminoadipic acid ,  α-Aminoisobutyric acid ,  Histidine ,  IMP ,  GABA

Reference (28)：

• Abe, H.. (1983). Distribution of free L-histidine and its related compounds in marine fishes. Bull. Jpn. Soc. Sci. Fish., 49, 1683–1687.
• Fuke, S., Watanabe, K., Sakai, H. and Konosu, S.. (1989). Extractive components of dried skipjack (katsuobushi) (Taste active components of dried skipjack Part I). Nippon Shokuhin Kogyo Gakkaishi, 36, 67–70 (in Japanese).
• Fuke, S. and Konosu, S.. (1991). Taste-active components in some foods: a review of Japanese research. Physiol. Behavior, 49, 863–868.
• Fuke, S. and Lwin, K.S.. (2001). Preference of high-molecular components. In “Health Function of Seafoods,” ed. by M. Yamazawa, N. Seki, H. Okuda, M. Takeuchi, and S. Fuke, Koseisha Koseikaku, Tokyo, pp. 99–107 (in Japanese).
• Furukawa, H. (1977). The sensory test and the selection of panelists. Proc. 7th Symp. Sensory Inspection, Union Japan Sci. & Eng., pp. 111–121 (in Japanese).

Terms in the title (5)： ブリ ,  筋肉 ,  熱水抽出物 ,  味覚 ,  活性成分