초록

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Abstract ▼ AI-Helper

In order to elucidate the taste compounds of wild common carp, Cyprinus carpio, and Korean snakehead, Channa argus, organic acids, sugars ana minerals were analyzed as a part of the study on the taste compounds of fresh-water fishes. Among organic acids, the contents of succinic acid, butyric acid, ...

In order to elucidate the taste compounds of wild common carp, Cyprinus carpio, and Korean snakehead, Channa argus, organic acids, sugars ana minerals were analyzed as a part of the study on the taste compounds of fresh-water fishes. Among organic acids, the contents of succinic acid, butyric acid, propionic acid and valeric acid were fairly high, while those of oxalic acid, fumaric acid, maleic acid, tartaric acid and citric acid were trace. As for the sugars, glucose was found to be the most predominant monosaccharide of the species. Extremely small amounts of fructose and arabinose were also detected and inositol and ribose were trace in content. Among minerals, $K^{+},\;Na^{+},\;PO_{4}^{3-}\;and\;Cl^{-}$ were found to be the major ions and small amounts of $Ca^{2+}\;and\;Mg^{2+}$ were detected.