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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37307

Title: Free Amino Acids and Nucleotide-Related Compounds in Milkfish (Chanos chanos) Muscles and Viscera
Authors: Chyuan-Yuan Shiau;Yu-Jane Pong;Tze-Kuei Chiou;Tuu-jyi Chai
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Milkfish;free amino acids;histidine;nucleotides;muscles;viscer
Date: 1996
Issue Date: 2016-01-20T07:13:59Z
Publisher: Journal of Agricultural and Food Chemistry
Abstract: Abstract:Free amino acids (FAAs) and nucleotide-related compounds in white muscle, dark muscle, and the viscera of milkfish (Chanos chanos) were analyzed by an automatic amino acid analyzer and high-performance liquid chromatography. Histidine was the most prominent FAA in milkfish white muscle, accounting for 63% of the total FAAs. In dark muscle, histidine accounted for 33%, and taurine, 38%. The most abundant FAA in the viscera was taurine followed by glutamic acid, alanine, and histidine. The viscera contained a much lower amount of histidine than both muscles. Inosine 5‘-monophosphate (IMP) was the major nucleotide compound in white muscle and its level was about 3 times higher than that in dark muscle. The IMP level in the viscera was far less than those in muscles; however, the viscera contained more hypoxanthine and xanthine. Keywords: Milkfish; free amino acids; histidine; nucleotides; muscles; viscera
Relation: 44,pp.2650-2653
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37307
Appears in Collections:[食品科學系] 期刊論文

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