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Changes in Free Amino Acids and Creatine Contents in Yellowtail ( Seriola quinqueradiata ) Muscle during Ice Storage
Author(s) -
SAKAGUCHI M.,
MURATA M.,
KAWAI A.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb05006.x
Subject(s) - seriola quinqueradiata , taurine , creatine , chemistry , white meat , fishery , fish <actinopterygii> , anatomy , biology , food science , biochemistry , amino acid
Free amino acids (FAA) and creatine contents of white and dark muscles of yellowtail ( Seriola quinqueradiata ) were measured and compared during ice storage. White muscle contained a large quantity of free histidine (1,160 mg/100g), while an equally large amount of taurine (1,150 mg/100g) was present in the dark muscle. Little change in the levels of most FAA occurred in the white muscle during ice storage for over 40 days but in the dark muscle the levels of almost all FAA except taurine increased significantly over a period of 33 days. Creatine was present in higher concentration in the white than in the dark muscle (510 vs 170 mg/100g), while its level did not change in either muscle during the entire storage period.