scholarly journals Chemical Analysis and Sensory Evaluation of Free Amino Acids and 5'-Inosinic Acid in Meat of Hinai-dori, Japanese Native Chicken.-Comparison with Broilers and Layer Pullets

1994 ◽  
Vol 65 (7) ◽  
pp. 610-618 ◽  
Author(s):  
Shinobu FUJIMURA ◽  
Takayuki MURAMOTO ◽  
Masahito KATSUKAWA ◽  
Takashi HATANO ◽  
Teru Ishibashi
Keyword(s):  
Amino Acids ◽  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Free Amino Acids ◽  
Free Amino ◽  
Inosinic Acid ◽  
Native Chicken

scholarly journals EVALUATION OF INOSINIC ACID AND FREE AMINO ACIDS AS TASTING SUBSTANCE IN THE KATSUWOBUSHI STOCK

1960 ◽  
Vol 26 (1) ◽  
pp. 45-48 ◽  
Author(s):  
Shoji KONOSU ◽  
Yasuhiko MAEDA ◽  
Takao FUJITA
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Inosinic Acid

scholarly journals Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2518
Author(s):  
Katarzyna Felisiak ◽  
Mariusz Szymczak
Keyword(s):  
Amino Acids ◽  
Sensory Evaluation ◽  
Free Amino Acids ◽  
Free Amino ◽  
Hydrolysis Product ◽  
Principal Component ◽  
Statistical Regression ◽  
Protein Nitrogen ◽  
Salted Fish ◽  
Evaluation Parameters

Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dynamics of salted fish based on amino acids are not current. Determination of free amino acids can be performed by many methods, but most are labor intensive and expensive. Therefore, a capillary electrophoresis method without derivatization (CZE) was used to determine the actual ripening rates of salted herring fillets. A group of hydrophobic and basic amino acids were determined in trichloroacetic acid (TCA) extracts of meat and brine to develop 16 indicators. Statistical regression analysis of the indicators (R2adj, RMSE, cluster analysis) followed by principal component analysis (PCA) correlation analysis of the indicators vs sensory evaluation parameters of texture and TPA-hardness of salted fillet meat allowed the choice of the most precise indicators. The best indicator in meat was Phe/Tyr-height, which value increased during salting. A more precise indicator of ripening was His/Tyr-height in brine, which value decreased during salting. Sensory evaluation parameters of salted herring texture correlated strongly with TPA-hardness and traditional indicators such as non-protein nitrogen and protein hydrolysis product fraction content. However, the most precise indicators were those obtained from amino acids determined by the CZE method. Results obtained in this study may be suitable for fast monitoring of the salted herring ripening process in industry.

Betaines and free amino acids in salt stressed vitroplants and winter resting buds of Populus trichocarpa x deltoides

1991 ◽  
Vol 83 (1) ◽  
pp. 136-143 ◽  
Author(s):  
L. Bray ◽  
D. Chriqui ◽  
K. Gloux ◽  
D. Le Rudulier ◽  
M. Meyer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Populus Trichocarpa

Plasma and skeletal muscle free amino acids in type I, insulin-treated diabetic subjects

Diabetes ◽  
1985 ◽  
Vol 34 (8) ◽  
pp. 812-815 ◽  
Author(s):  
L. Borghi ◽  
R. Lugari ◽  
A. Montanari ◽  
P. Dall'Argine ◽  
G. F. Elia ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Type I
Sign in / Sign up

Export Citation Format

Share Document