CHANGES IN EXTRACTIVE COMPONENTS OF BROIL ED-DRYED SKIPJACK (KATUOBUSHI) DURING SMOKING PROCESS

The changes of extractive components of Katuobushi during smoking proc ess was investigated. Extractive-nitrogen content of the product was a lmost constant (around 2.8%) throughout the smoking process. Histidine , a principal component of free amino acids and their related componen ts, decreased during the smoking process, but other amino acids almost unchanged. The contents of creatine and creatinine were also found to be high. During the smoking process, creatine gradually decreased, bu t creatinine gradually increased. Inosinic acid, a prominent nucleotid es, almost unchanged during the smoking process. From the analysis of SDS-polyacrylamide gel electrophoresis and peptide analysis, it was de tected that extractive protein degraded and peptides formed during smo king process. Buffering capacity of extracts in pH 3.5-9.5 almost unch anged during smoking process.