scholarly journals Free Amino Acids, Oligopeptides, Organic Acids and Nucleotides of ISHIRU (Fish Sauce).

2000 ◽  
Vol 47 (3) ◽  
pp. 241-248 ◽  
Author(s):  
Toshihide MICHIHATA ◽  
Yasuo SADO ◽  
Toshihiro YANO ◽  
Toshiki ENOMOTO
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fish Sauce

scholarly journals Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 45 ◽  
Author(s):  
Yousuke Taoka ◽  
Miho Nakamura ◽  
Setsuko Nagai ◽  
Noriko Nagasaka ◽  
Ryusuke Tanaka ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactobacillus Plantarum ◽  
Free Amino Acids ◽  
Free Amino ◽  
Masu Salmon ◽  
Aminobutyric Acid ◽  
Microbial Fermentation ◽  
Fish Sauce ◽  
Sds Page ◽  
Total Free Amino Acids

Previously, we developed a novel production technique for giant masu salmon (GMS). This study aimed to develop a fish sauce from GMS to explore ways to efficiently utilize the salmon and to enrich the fish sauce with γ-aminobutyric acid (GABA) by microbial fermentation. The minced bodies of GMS were autolyzed by endogenous protease at 55 °C and 60 °C. During autolysis, the changes in total free amino acids and protein size was monitored by LC-MS and SDS-PAGE analysis, respectively. After 96 h, fish sauce was prepared by heating, and the amino acid composition was analyzed by LC-MS. To enrich the fish sauce with GABA, Lactobacillus plantarum strain N10 was added and incubated at 28 °C for 48 h. The total free amino acids content significantly increased for 96 h. SDS-PAGE analysis showed that major bands at 200 kDa and 48 kDa detected at 0 h gradually disappeared over time. The ratio of anserine to total amino acids in the fish sauce was approximately 36%. The concentration of GABA in the fish sauce significantly increased through the addition of strain N10. Thus, anserine-rich fish sauce could be quickly produced from GMS, and the fish sauce was enriched with GABA by microbial fermentation.

Metabolism of proline-U-14C during germination of barley

1968 ◽  
Vol 46 (10) ◽  
pp. 1331-1334 ◽  
Author(s):  
P. V. Sane ◽  
Saul Zalik
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Etiolated Seedlings ◽  
Embryo Metabolism

Proline-U-14C injected into the endosperm of 3-day-old etiolated seedlings of Montcalm barley and its mutant was readily translocated to the embryo. Of label present in the embryo, over 65% was accounted for by protein and free amino acids and about 25% was present in organic acids. Proline accounted for over 90% of the label in free amino acids of the endosperm but accounted for less than 50% of label in this fraction in the embryo. Proline was readily converted to glutamate in the embryo. Metabolism of proline was similar in both lines.

Organic acids and free amino acids in some Egyptian fruits and vegetables

Nahrung/Food ◽  
1982 ◽  
Vol 26 (1) ◽  
pp. K7-K10
Author(s):  
A. Askar ◽  
S. K. El-Samahy ◽  
M. G. Abd El-Fadeel
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fruits And Vegetables

Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit ( Cydonia oblonga Miller)

2004 ◽  
Vol 218 (4) ◽  
pp. 385-389 ◽  
Author(s):  
Branca Maria Silva ◽  
Paula Branquinho Andrade ◽  
Ana Cla�dia Gon�alves ◽  
Rosa Maria Seabra ◽  
Maria Beatriz Oliveira ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Cydonia Oblonga

scholarly journals Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1456
Author(s):  
Wen Duan ◽  
Li Liang ◽  
Yan Huang ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Quality ◽  
Electronic Tongue ◽  
Color Difference ◽  
Mineral Elements ◽  
Sensory Characteristics

In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5′-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.

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