Studies on the Odor Components of Cooked Squid Meat
熟鱿鱼肉气味成分的研究
基本信息
- 批准号:62560207
- 负责人:
- 金额:$ 1.41万
- 依托单位:
- 依托单位国家:日本
- 项目类别:Grant-in-Aid for General Scientific Research (C)
- 财政年份:1987
- 资助国家:日本
- 起止时间:1987 至 1988
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
1) Minced meat of squid Todarodes pacificus was extracted with 80 % methanol. After concentration, the extract was dialyzed through a cellophane tubing against distilled water. The diffusate, liquid outside the tubing, was concentrated to an apporopriate volume in a rotary vacuum evaporator at about 40 C. When the diffusate was heated at 100 C for 30 min, the pleasant odor characteristic of cooked squid meat developed. 2) The diffusate was separated into four fractions by anion and/or cation exchange resine column chromatography. However, the characteristic odor of cooked squid meat did not develop from any of the fractions upon heating. This implies that the development of volatile components responsible for the odor characteristic of cooked squid meat may be caused from the interaction among various components in the diffusate during heating. 3) The diffusate was quantitatively analyzed for free amino acid composition, quaternary ammonium bases, ATP and its related compounds and reducing sugar before and after heating. 4) On the basis of the data obtained by the analyses for the diffusate, various amino acids, quaternary ammonium bases, ATP and its related compounds and glucose were mixed to prepare artificial extract. When this artificial extract was heated, the odor resemble to that of cooked squid meat developed though very weak. To the artificial extract additions of small amounts of zinc chloride, mono sodium phosphate and ribose, instead of glucose, resulted in the development of the odor characteristic of cooked squid meat. 5) Volatile compounds developed from the artificial extract upon heating are analyzed by capillary column gas chromatography and capillary column gas chromatography-mass spectrometory. The results obtained will be compared with those obtained from the volatiles of cooked squid meat.
1)以太平洋褶柔鱼碎肉为原料,用80%甲醇进行浸提.浓缩后,通过玻璃纸管对蒸馏水透析浸提液。在约40 ℃下,在旋转真空蒸发器中将扩散液(管外的液体)浓缩至适当体积。当扩散物在100 ℃加热30分钟时,产生熟鱿鱼肉特有的令人愉快的气味。2)通过阴离子和/或阳离子交换树脂柱层析将扩散液分离成四个级分。然而,煮熟的鱿鱼肉的特征气味没有从加热时的任何馏分发展。这意味着负责烹饪鱿鱼肉的气味特征的挥发性成分的发展可能是由加热过程中扩散物中的各种成分之间的相互作用引起的。3)定量分析了加热前后的游离氨基酸组成、季铵碱、ATP及其相关化合物和还原糖。4)根据对渗出液的分析所获得的数据,将各种氨基酸、季铵碱、ATP及其相关化合物和葡萄糖混合以制备人工提取物。当这种人工提取物被加热时,气味类似于熟鱿鱼肉的气味,但很弱。向人工提取物中添加少量的氯化锌、磷酸二氢钠和核糖,而不是葡萄糖,导致熟鱿鱼肉的气味特征的发展。5)通过毛细管柱气相色谱法和毛细管柱气相色谱-质谱法分析人工提取物在加热时产生的挥发性化合物。所得结果将与从熟鱿鱼肉的挥发物中获得的结果进行比较。
项目成果
期刊论文数量(1)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
小泉千秋: 日本水産学会春季大会口頭発表 昭和63年4月3日.
Chiaki Koizumi:在日本水产学会春季会议上的口头报告,1986 年 4 月 3 日。
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- 影响因子:0
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KOIZUMI Chiaki其他文献
KOIZUMI Chiaki的其他文献
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{{ truncateString('KOIZUMI Chiaki', 18)}}的其他基金
Dietary control of membrane functions and qualities of cultured fish muscle
养殖鱼肌肉膜功能和品质的饮食控制
- 批准号:
06454102 - 财政年份:1994
- 资助金额:
$ 1.41万 - 项目类别:
Grant-in-Aid for General Scientific Research (B)
Studies on Keeping Quality of Shelled Japanese Oyster
带壳日本牡蛎的保存品质研究
- 批准号:
01860025 - 财政年份:1989
- 资助金额:
$ 1.41万 - 项目类别:
Grant-in-Aid for Developmental Scientific Research (B).
Effects of Fatty Chains on Antioxidant Properties of Fish Phospholipids
脂肪链对鱼磷脂抗氧化性能的影响
- 批准号:
01560221 - 财政年份:1989
- 资助金额:
$ 1.41万 - 项目类别:
Grant-in-Aid for General Scientific Research (C)
Mechanism and inhibition of development of rancid off odor in cooked fish meats during storage at 5゜C
5°C 熟鱼肉贮藏期间酸败气味产生的机理和抑制
- 批准号:
60560214 - 财政年份:1985
- 资助金额:
$ 1.41万 - 项目类别:
Grant-in-Aid for General Scientific Research (C)
相似海外基金
Vernalization diffusate の生理化学的研究
春化扩散液的生理化学研究
- 批准号:
X41440-----61226 - 财政年份:1966
- 资助金额:
$ 1.41万 - 项目类别:
Particular Research