Constituents of the Extracts and Amino Acid Composition of the Protein of Short-Necked Dlam

Kônosu, Shôji; Fujimoto, Kenshiro; Takashima, Yoshiko; Matsushita, Teruko; Hashimoto, Yoshiro

doi:10.2331/suisan.31.680

Cited by 14 publications

(5 citation statements)

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“…There are two approaches in studying the chemical nature of the taste stimulants. The first consists of screening of substances that are isolated and identified in various fish food organisms by analysing their chemical composition (Konosu et al . 1965; Carr et al .…”

Section: Chemical Nature Of Stimulants In Fish Food Organismsmentioning

confidence: 99%

Taste preferences in fishes

2003

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The fish gustatory system provides the final sensory evaluation in the feeding process. Unlike other vertebrates, the gustatory system in fish may be divided into two distinct subsystems, oral and extraoral, both of them mediating behavioural responses to food items brought in contact with the fish. The abundance of taste buds is another peculiarity of the fish gustatory system. For many years, morphological and electrophysiological techniques dominated the studies of the fish gustatory system, and systematic investigations of fish taste preferences have only been performed during the last 10 years. In the present review, basic principles in the taste preferences of fish are formulated. Categories or types of taste substances are defined in accordance with their effects on fish feeding behaviour and further mediation by the oral or extraoral taste systems (incitants, suppressants, stimulants, deterrents, enhancers and indifferent substances). Information on taste preferences to different types of substances including classical taste substances, free amino acids, betaine, nucleotides, nucleosides, amines, sugars and other hydrocarbons, organic acids, alcohols and aldehydes, and their mixtures, is summarised. The threshold concentrations for taste substances are discussed, and the relationship between fish taste preferences with fish systematic position and fish ecology is evaluated. Fish taste preferences are highly species‐specific, and the differences among fish species are apparent when comparing the width and composition of spectra for both the stimulants and the deterrents. What is evident is that there is a strong similarity in the taste preferences between geographically isolated fish populations of the same species, and that taste preferences are similar in males and females, although at the individual level, it may vary dramatically among conspecifics. What is noteworthy is that taste responses are more stable and invariable for highly palatable substances than for substances with a low level of palatability. Taste preferences as a function of pH is analysed. There is a good correspondence between development of the gustatory system in fish ontogeny and its ability to discriminate taste properties of food items. There is also a correspondence between oral and extraoral taste preferences for a given species; however, there is no correlation between smell and taste preferences. Taste preferences in fish show low plasticity (in relation to the diet), appear to be determined genetically and seem to be patroclinous. Fish feeding motivation and various environmental factors like water temperature and pollutants such as heavy metals and low pH water may shift fish taste preferences. Comparisons between bioassay and electrophysiological data show that palatability is not synonymous with excitability in the gustatory system. The chemical nature of stimulants and deterrents in various hydrobionts is outlined. The significance of basic knowledge in fish taste preferences for aquaculture and fisheries is emp...

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Section: Chemical Nature Of Stimulants In Fish Food Organismsmentioning

confidence: 99%

Taste preferences in fishes

2003

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“…It is interesting to note that glutamic acid is the most common amino acid found in lettuce (Uhazy et al, 1978) and the freshwater vascular plant Tvpha latifolia (Boyd, 1970), and is among the most common in a marine alga (Impellizzeri et al, 1975). By contrast, the content of glutamic acid in clams (Konosu et al, 1965) and squid (Mackie, 1982) is relatively low.…”

Section: V Discussionmentioning

confidence: 99%

Gustatory sensitivity of the herbivore Tilapia zillii to amino acids

Johnsen

Zhang²,

Adams

1990

Journal of Fish Biology

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The gustatory sensitivity of the herbivorous fish Tilapiu zilliiwas investigated using electrophysiological techniques. Integrated responses from facial taste nerves were recorded duringstimulation by I I amino acids. All compoundsproved to be effective stimuli. The relative stirnulatory efficacy (RSE) determined at 1 x 10 M indicated that stimuli can be organized into three groups on the basis of similarity of efficacy. Effects of pH which altered the RSE of some amino acids are documented. Amino acid RSE differed to some extent from those of previously studied carnivorous fish. There was concordance between the composition of preferred food, effective feeding stimuli and the peripheral receptor responses. These observations support the hypothesis that peripheral chemosensitivity might serve as a mechanism of feeding specialization in some fish.

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“…However, different reports are available on the accumulation of IMP in postmortem molluscan muscles (Suwetja et al, 1989;Sagedhal et al, 1997). It was detected that there was a large amount of IMP in edible parts of the short-neck clam Tapes japonica (Konosu et al, 1965). There are other reports that IMP, HxR and Hx were detected during storage in the muscle of the scallop Placopecten magellanicus (Hiltz and Dyer, 1970), oyster Crassostrea gigas (Suwetja et al, 1989;Sakaguchi et al, 1990), ark shell Anodara broughtonii, clam Meretrix lusoria and short-neck clam Tapes japonica (Sakaguchi et al, 1990).…”

Section: Changes In Contents Of Atp-related Compounds Of Oyster Tissumentioning

confidence: 96%

Changes in the contents of ATP and its related breakdown compounds in various tissues of oyster during frozen storage

Xue

et al. 2007

J Ocean Univ. China

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The changes in the contents of adenosine 5'-triphosphate (ATP) and its related breakdown compounds were investigated in the adductor muscle, mantle, gill and body trunk of oyster (Crassostrea gigas) during frozen storage at -20℃ and -30℃ and compared with that of the fresh oyster. The investigation was performed using an HPLC system. Different extents of ATP decomposition were found in various tissues frozen at the two temperatures. The K, K' and A.E.C values were calculated as the chemical freshness indices. Considering the results of sensory evaluation, the A.E.C. value in body trunk at -20℃ and -30℃ could be used as the best freshness index for frozen oyster.

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Constituents of the Extracts and Amino Acid Composition of the Protein of Short-Necked Dlam

Cited by 14 publications

References 0 publications

Taste preferences in fishes

Taste preferences in fishes

Gustatory sensitivity of the herbivore Tilapia zillii to amino acids

Changes in the contents of ATP and its related breakdown compounds in various tissues of oyster during frozen storage

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