Matches in SemOpenAlex for { <https://semopenalex.org/work/W1679012406> ?p ?o ?g. }
Showing items 1 to 75 of
75
with 100 items per page.
- W1679012406 endingPage "210" @default.
- W1679012406 startingPage "202" @default.
- W1679012406 abstract "In order to elucidate the taste compounds of Korean catfish, Parasilurus asotus, free amino acids, nucleotides and their related compounds, organic bases, sugars, organic acids and minerals in the extracts of Korean catfish were analyzed, and then evaluated by sensory test of synthetic extract prepared on the basis of the analytical data. Taste panel assessments of synthetic extracts prepared with each extractive component omitted were carried out by a triangle difference test, and changes in taste profile were assessed. In free amino acid composition, glycine was dominant occupying of total free amino acids. The other abundant free amino acids were lysine, taurine and alanine. Judging from the result of analysis of nucleotides, IMP was dominant showing about of total nucleotides while ATP, ADP, AMP, inosine and hypoxanthine were low in content. Among organic bases, total creatinine was abundant and its nitrogen content occupied more than of the total extractive nitrogen. The amount of betaine was 18mg/100g and trace amount of trimethylamine and trimethylamine oxide were detected. The main organic acids were succinic, butyric, propionic and valeric acid. On the other hand, oxalic, fumaric, maleic, tartaric and citric acids were analyzed in trace. As for the sugars, glucose was found to be the most abundant monosaccharide. Extremely small amounts of fructoae, inositol were also detected and ribose and arabinose were trace in content. and were found to be the major ions and small amount of were defected. The synthetic extract, prepared with about 40 pure chemicals based on the analytical data satisfactorily revealed the natural taste of the original extract except slight difference in meaty taste and mildness. From the results of omission test the major components which contribute to produce the taste were serine, IMP, succinic acid and ." @default.
- W1679012406 created "2016-06-24" @default.
- W1679012406 creator A5004487412 @default.
- W1679012406 creator A5035906633 @default.
- W1679012406 date "1983-01-01" @default.
- W1679012406 modified "2023-09-24" @default.
- W1679012406 title "Taste Compounds of Fresh-Water Fishes 6. Taste Compounds of Korean Catfish Meat" @default.
- W1679012406 hasPublicationYear "1983" @default.
- W1679012406 type Work @default.
- W1679012406 sameAs 1679012406 @default.
- W1679012406 citedByCount "0" @default.
- W1679012406 crossrefType "journal-article" @default.
- W1679012406 hasAuthorship W1679012406A5004487412 @default.
- W1679012406 hasAuthorship W1679012406A5035906633 @default.
- W1679012406 hasConcept C181199279 @default.
- W1679012406 hasConcept C185592680 @default.
- W1679012406 hasConcept C2776149385 @default.
- W1679012406 hasConcept C2776970464 @default.
- W1679012406 hasConcept C2777832065 @default.
- W1679012406 hasConcept C2778189562 @default.
- W1679012406 hasConcept C2778460671 @default.
- W1679012406 hasConcept C2781116151 @default.
- W1679012406 hasConcept C2909208804 @default.
- W1679012406 hasConcept C31903555 @default.
- W1679012406 hasConcept C43617362 @default.
- W1679012406 hasConcept C505870484 @default.
- W1679012406 hasConcept C515207424 @default.
- W1679012406 hasConcept C55493867 @default.
- W1679012406 hasConcept C86803240 @default.
- W1679012406 hasConceptScore W1679012406C181199279 @default.
- W1679012406 hasConceptScore W1679012406C185592680 @default.
- W1679012406 hasConceptScore W1679012406C2776149385 @default.
- W1679012406 hasConceptScore W1679012406C2776970464 @default.
- W1679012406 hasConceptScore W1679012406C2777832065 @default.
- W1679012406 hasConceptScore W1679012406C2778189562 @default.
- W1679012406 hasConceptScore W1679012406C2778460671 @default.
- W1679012406 hasConceptScore W1679012406C2781116151 @default.
- W1679012406 hasConceptScore W1679012406C2909208804 @default.
- W1679012406 hasConceptScore W1679012406C31903555 @default.
- W1679012406 hasConceptScore W1679012406C43617362 @default.
- W1679012406 hasConceptScore W1679012406C505870484 @default.
- W1679012406 hasConceptScore W1679012406C515207424 @default.
- W1679012406 hasConceptScore W1679012406C55493867 @default.
- W1679012406 hasConceptScore W1679012406C86803240 @default.
- W1679012406 hasIssue "3" @default.
- W1679012406 hasLocation W16790124061 @default.
- W1679012406 hasOpenAccess W1679012406 @default.
- W1679012406 hasPrimaryLocation W16790124061 @default.
- W1679012406 hasRelatedWork W1501990696 @default.
- W1679012406 hasRelatedWork W2029657991 @default.
- W1679012406 hasRelatedWork W2061482795 @default.
- W1679012406 hasRelatedWork W2325772975 @default.
- W1679012406 hasRelatedWork W2330245073 @default.
- W1679012406 hasRelatedWork W2333010604 @default.
- W1679012406 hasRelatedWork W2333480462 @default.
- W1679012406 hasRelatedWork W2374284555 @default.
- W1679012406 hasRelatedWork W2399973110 @default.
- W1679012406 hasRelatedWork W2408353609 @default.
- W1679012406 hasRelatedWork W2984112322 @default.
- W1679012406 hasRelatedWork W2992861463 @default.
- W1679012406 hasRelatedWork W3159939863 @default.
- W1679012406 hasRelatedWork W760783289 @default.
- W1679012406 hasRelatedWork W761636175 @default.
- W1679012406 hasRelatedWork W818234817 @default.
- W1679012406 hasRelatedWork W822499341 @default.
- W1679012406 hasRelatedWork W880598509 @default.
- W1679012406 hasRelatedWork W900517449 @default.
- W1679012406 hasRelatedWork W1655987491 @default.
- W1679012406 hasVolume "16" @default.
- W1679012406 isParatext "false" @default.
- W1679012406 isRetracted "false" @default.
- W1679012406 magId "1679012406" @default.
- W1679012406 workType "article" @default.