著者

松本 美鈴 山中 英明

出版者

日本水産學會

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.58, no.4, pp.787-791, 1992

被引用文献数

3 1

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Culinary "<i>arai</i>" was prepared by washing the muscles from the legs of live tanner crab in water at 0°C for 2 min, at 18°C for 1 min, and at 49°C for 20s, respectively.<br> Sensory panel members distinguished "<i>arai</i>" prepared at 49°C from the others, in addition to which they showed an overall preference for it. "<i>Arai</i>" prepared at 49°C was significantly opaque, elastic, and tasty. After "<i>arai</i>" treatments, ATP and arginine phosphate decreased and lactate increased in the muscle, especially in "<i>arai</i>" prepared at 49°C. This means that a rapid degradation of ATP, which was produced from arginine phosphate and glycolysis, occurred in the "<i>arai</i>" treatment at 49°C. In addition, it was observed that muscle fiber curved distinctly in optical microscopy of "<i>arai</i>" prepared at 49°C. The total amounts of free amino acids were lower in "<i>arai</i>" prepared at 49°C than in the others. The amounts of glucose, organic acids except lactate, and homarine did not differ among the three "<i>arai</i>" samples. However, a large amount of AMP was accumulated and GMP was detected in "<i>arai</i>" prepared at 49°C. These results suggested that AMP and GMP in "<i>arai</i>" prepared at 49°C contributed to its strong taste. The composition of extractive components in "<i>arai</i>" prepared at 49°C was similar to that of cooked tanner crab muscle.