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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37305

Title: Nitrogen-Containing Taste Components of Oyster Wash Water and Changes in Quantities During Heat Concentration
Authors: Chyuan-Yuan Shiau;Tuu-jyi Chai;Tze-Kuei Chiou
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Oyster;wash water;free amino acids;nucleotides;quaternary ammonium bases;heat concentration
Date: 1995-10
Issue Date: 2016-01-20T05:39:47Z
Publisher: Journal of Aquatic Food Product Technology
Abstract: Abstract:Oyster wash water contained 115 mg/100g of nitrogen-containing taste components including free amino acids, small peptides, nucleotide compounds and quaternary ammonium bases. Major constituents of these taste compounds were found to be glycine betaine, taurine, alanine, glutamic acid, glycine, homarine and inosine. A steam-jacketed kettle was used to concentrate these taste components. The levels of all these compounds increased with the increase of total solids except trigonelline and trimethylamine oxide (TMAO). These compounds, however, were sensitive to heat and thus exhibited quantitative loss. The levels of trigonelline, TMAO, lysine, arginine, aspartic acid, serine and histidine decreased more than those of other compounds.
Relation: 4(3)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37305
Appears in Collections:[食品科學系] 期刊論文

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