呈味氨基酸

必需氨基酸（EAA）含量为28.51%，其中赖氨酸、异亮氨酸、亮基酸、苏氨酸、蛋氨酸等含量较高，呈味氨基酸含量高达43.3%。

Essential amino acids covered the percentage of 28.51 % , with lysine , isoleucine , leucine amino acid , threonine , methionine at its high level , and content of flavor amino acid was as high as 43.3 % . 3 .

结果表明：马氏珠母贝含粗蛋白74.9%（干基），蛋白质的氨基酸组成中，富含Glu（2.21%）、Asp（1.45%）、Gly（1.01%）等呈味氨基酸；

The content of crude protein is 74.9 % ( dry basis ) . The edible protein is rich in tasty amino acids such as 2.21 % glutamic acid , 1.45 % aspartic acid and 1.01 % glycine .

必需氨基酸分别占各自氨基酸总量的45.5%和36.3%，谷氨酸（Glu）、天门冬氨酸（Asp）、丙氨酸（Ala）和甘氨酸（Gly）等呈味氨基酸在肌肉和头中的含量基本持平；

The essential amino acids accounted for 45.5 % and 36.8 % of each total amino acids . The contents of flavor development amino acids such as Glu , Asp , Ala and Gly in the musle and head are all square .

在肌肉游离氨基酸含量方面，杂交鳢游离氨基酸总量、呈味氨基酸含量、必需氨基酸含量分别比乌鳢提高了7.90%、9.19%、9.01%。

The contents of total free amino acids , flavor amino acids and essential amino acid of hybrid snakehead increased by7.90 % , 9.19 % and9.01 % , respectively .

四种呈味氨基酸含量为415%，因此石莼是一种营养且味道较鲜美的海藻。

The contents of four kinds of flavor amino acids accounted for 41.5 % of the total amino acid contents , so Ulva lactuca is a nutritional and delicious alga .

结果表明鲈鱼肌肉中氨基酸总量比例为1.308%，其中呈味氨基酸含量高达氨基酸总量的42.5%。

The results showed that the total content of amino acid in muscle was 1.308 % . Total content of four delicate flavour amino acids in total amino acids was 42.5 % .

呈味氨基酸占总量的53%；谷氨酸、天氨酸、丙氨酸、亮氨酸等含量很高。

The contents of flavor development amino acids like Glutamic acid , Aspartic acid , Alanine , Leucine , Proline , Serine and Methionine reach 53 % of the total amino acid .

游离氨基酸总量为799.59mg/100g，6种呈味氨基酸的总量为608.74mg/100g，占游离氨基酸总量的76.13%；

The content of free amino acids was 799.59mg / 100g , in which the content of 6 tasty amino acids was 608.74mg / 100g , making up 76.13 % of total free amino acids .

大獭蛤蛋白质的氨基酸组成中富含呈味氨基酸，常温下，呈味氨基酸占干基的质量分数为35.83%、氨基酸总量的46.01%；

In which , the contents of flavor amino acids were high , and the amount of them was 35.83 % ( dry basis ), making up 46.01 % of total amino acids under normal temperature .

必需氨基酸的含量低且缺含硫氨基酸，为非完全蛋白。其呈味氨基酸百分含量较其他鱼类高。

The content of essential amino acid , which is non complete protein was low and had in lack of sulfur amino acid , the content of smelled amino acid was higher than that in other fishes .

在氨基酸含量方面，养殖半滑舌鳎呈味氨基酸天冬氨酸、谷氨酸、甘氨酸和丙氨酸略低于野生半滑舌鳎。

The contents of taste amino acid , including aspartic acid ( ASP ), glutamic acid ( Glu ), glycine ( Gly ), alanine ( Ala ), in the cultured tongue sole is lower than that in the wild fish .

实验结果表明：海鳗鱼鳔的粗蛋白含量高达24.63%，呈味氨基酸（谷氨酸、甘氨酸、天门冬氨酸、丙氨酸）占氨基酸总量的52.5%，其中甘氨酸含量占氨基酸总量的23.4%；

The results indicated that the content of protein was 24.63 % and flavor development amino acids such as Glu , Asp , Ala and Gly accounted for 52.5 % of all amino acids , of which the content of Gly accounted for 23.4 % .

脯氨酸、谷氨酰胺、精氨酸等特殊功效氨基酸及某些具有呈味作用的味觉氨基酸含量也较高。

The contents of amino acids with special efficacy and flavorful effects , such as Pro , Glu , and Arg were high . 3 .