著者
山中 英明 河嶌 泰子 潮 秀樹 大島 敏明
出版者
一般社団法人 日本調理科学会
雑誌
日本調理科学会誌 (ISSN:13411535)
巻号頁・発行日
vol.31, no.3, pp.206-213, 1998-08-20 (Released:2013-04-26)
参考文献数
17

The comparison of extractive components and antibacterial activities was carried out in the ink of four species of squids and two species of octopuses. The results obtained were summarized as follows:(1) Total amounts of free amino acids were high in the ink of webfoot octopus, common octopus and common squid, and low in other squids ink. Taurine was contained in large amounts in each ink generally, and glutamic acid, glycine, alanine, proline, tyrosine, arginine and leucine were rich in the ink of webfoot octopus, common octopus and common squid.(2) Succinic acid and lactic acid were detected in fairly large amounts in the ink of pharaoh squid and octopus, respectively.(3) The level of glycinebetaine was over 1% in the ink of webfoot octopus and common squid.(4) The levels of taste-active components were higher in octopus ink than squid ink.(5) The increase of volatile basic nitrogen was suppressed by adding ink to the muscles of squid and octopus. The ink of squid and octopus showed antibacterial activities, and the degree of the antibacterial activity of each ink was considered to be nearly the same.(6) The ink of squid and octopus inhibited the formation of acetic acid, and in the muscle of octopus the formation of putrescine was inhibited by the ink of squid and octopus. Octopus ink also inhibited the formation of formic acid.

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イカ墨とタコ墨の抗菌性に関しての研究はちょっと古いのですけどこんなのありますね 一応どちらも抗菌性があるとされてますが画材としてのカビ易さに差があるってことはカビにたいしてはまた別って事なんですかね https://t.co/qgBX4kt8bp
3週間前に最初に開封したイカスミの水分がとんでゼリー状になっていた。嗅いでみると普通にイカスミの匂いで、嫌な臭いはしない。なんか抗菌性があるのかな
@shirataki_co https://t.co/VfBv2Ihn5a
論文あった https://t.co/27Y32HzVuE
イカスミにはタウリンが豊富に含まれている https://t.co/9FGz5NZMa6

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