Shinya Fuke

Studies on extractive components of salmonids—II. Comparison of amino acids and related compounds in the muscle extracts of four species of salmon

Abstract 1. 1. The compositions of free amino acids and related compounds in the extracts from the dorsal muscle of four species of Pacific salmon were compared. In male sockeye salmon, those in the extracts from the dorsal, ventral and caudal muscles were also compared. 2. 2. A common feature of the composition was a very high content of dipeptide anserine with fairly low levels of histidine, taurine, alanine and glycine. 3. 3. These five components comprised about 80–90% of the total free amino acids and related compounds. 4. 4. The slight but distinct species-specificity in the composition was noticed, whereas little differences due to sex and part of body were found.

Studies on a green pigment in the erythrocytes of skipjack. III. Sugar, base, phosphate, and lipid moieties.

The three major components (I, II, and VI) of the green pigment from skipjack erythrocytes were analyzed for sugar, base, phosphate, and lipid moieties. The sugar moiety was mainly ribose, and its content ranged from 12 to 17% depending upon the component. The base moiety was composed of adenine, guanine, cytosine, and uracil, the total content being 3-4% in all three components. The phosphate content ranged from 6% (component VI) to 18%. (component II). The lipid content of component II, the only component analyzed for lipid, was 15% and consisted of glyceride, free fatty acid, and phospholipid.