碩士 / 國立海洋大學 / 食品科學系 / 87 / Taurine (Tau) plays important roles on physiological functions. It has been widely used as a nutrient ingredient in foods recently. Therefore, the objective of this study is to extract Tau from the processing wastes of fish (viscera and dark meat). The results will provide useful information for producing the natural nutrient and utilizing the processing wastes efficiently.
The dark meat and viscera of 6 fishes including skipjack, tuna, mackerel, milkfish, tilapia, and squid were analyzed. Tau was the most dominant free amino acid (FAA) in all fishes. In dark meat, skipjack contained the highest level of Tau (764 mg/ 100 g) .The total amount of FAA in the viscera was much higher than that in dark meat; however, Tau in the fomer was lower than the latter. The skipjack and tuna had higher content of Tau in the viscera among fishes. Most of FAA in dark meat and the viscera increased significantly during storage at 25℃, but Tau remained unchanged with the time of storage. The result showed that incorrect storage did not affect the Tau content. The total FAA of dark meat in skipjack decreased by 22 % after steaming for 30 minutes, and Tau also decreased by 26 %. This indicated that the loss of Tau might be caused by drip loss during the processing of steaming.
Most of FAA in dark meat extracted by hot water were higher than those extracted by trichloride acid (TCA) . Both the total FAA and Tau of the former were 2 times higher than the latter. The total FAA of the viscera extracted by hot water were 3 times higher than that extracted by TCA; however Tau amount in the former was only a little higher than the latter. The recoveries of freeze-dried powder of hot water extract of dark meat and viscera gradually decreased during decoloration, deodorization, and defat. However, Tau and most of FAA increased due to concentration. The isolation of Tau was carried out by loading the hot water extracts of dark meat and the viscera through the cation exchange resin. Only phophoserine, serine, and, Tau were found in the elute. The levels of the former two compounds were very low. The recoveries of Tau were 66 and 67 % in the dark meat and the viscera, respectively.
A rapid high-performance liquid chromatographic (HPLC) procedure for the determination of Tau by the derivatization with dansylchloride was developed. The correlation cofficient for the standard curve of Tau was 0.999 . The Tau recoveries from TCA extract of dark meat and the viscrea were between 99~102 % . The correlation of Tau contents in fish dark meat measured by amino acid analyzer and HPLC was 0.989 .
| Identifer | oai:union.ndltd.org:TW/087NTOU0253010 |
| Date | January 1999 |
| Creators | Hsien-Yu Lin, 林佑憲 |
| Contributors | Chyuan-Yuan Shiau, 蕭泉源 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 77 |
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