查詢結果分析
來源資料
頁籤選單縮合
題名 | 養殖虱目魚普通肉含氮萃取物成分之季節變化= |
---|---|
作者 | 邱思魁; 游昭玲; 蕭泉源; |
期刊 | 食品科學 |
出版日期 | 19950800 |
卷期 | 22:4 1995.08[民84.08] |
頁次 | 頁387-394 |
分類號 | 439.7 |
語文 | chi |
關鍵詞 | 虱目魚; 萃取物成分; 呈味成分; 游離胺基酸; 核苷酸; 肌酸; 季節變化; Milkfish; Extractive nitrogenous components; Taste components; Free amino acids; Nucleotides; Creatine; Seasonal variation; |
中文摘要 | 為瞭解本省養殖虱目魚含氮萃取物成分含量之季節變化,自民國 81 年 6 月至 82 年 4月間每二個月採樣,取其普通肉分析。一般成分組成之季節變動小,但主要含氮萃取物成分包括組胺酸、牛磺酸、麩胺酸、離胺酸、甘胺酸及丙胺酸等游離胺基酸 (FAA)、肌?酸(iriosic acid)與肌酸 (creatine) 之季節性變化則有顯著差異 (p<0.05)。游離胺基酸總量(878~1,129mg/100g)以 12 月份為最高,各主要胺基酸則分別在 12 至 4 月份間較高。核?酸及相關化合物總量(10~12 μmole/g) 在 10 及 8 月份最高,2 月份最低;肌酸含量(345~494mg/100g)則以 2~6 月份最高而 10 月份最低。虱目魚呈味成分之組成特徵與青甘?等紅肉魚類似,肌?酸雖因季節而有所變動,但含量比一般魚肉高,推測冬季生產虱目魚之 FAA 含量較豐富而呈味性較佳。 |
英文摘要 | Seasonal variation of extractive nitrogenous components in the ordinary muscle of cultured milkfish, collected bimonthly from June 1992 to April 1993, was investigated. The seasonal change of the proximate composition of the muscle was not significant. However, the dominant extractive nitrogenous components including histidine, taurine, glutamic acid, lysine, glycine, alanine, inosinic acid and creatine varied significantly among different seasons (p<0.05). The amount of free amino acids (FAA) ranged from 878~1,129 mg/100 g, and the highest value was found in the fish sampled in December. The level of nucleotides and related compounds in summer fish was higher than that in winter fish. The creatine level ranged from 345~494 mg/100 g, and the value in the fish sampled in the period from February to June was higher than that of fish sampled during other seasons. The milkfish muscle had a profile of taste components similar to that of red-fleshep fish such as yellowtail, and contained a quite high level of nucleotide compounds. The fish purchased in winter was probably more tasty due to the higher amount of FAA, |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。