出版社：Japanese Society of Nutrition and Food Science
摘要：The distribution of thiaminase in animal and plant tissues has already been studied by a number of workers but relatively little information is available concerning that of sea water fish. The authors have studied the edible parts of 52 species of sea water fish purchased in the market. The detection of weak activity of the enzyme was made possible by the activation of the enzyme reaction with aniline. Of 52 species tested, 4 species were found to be relatively rich in the enzyme, i. e . Pacific saury, Sardine, Round herring and Shishamo, 7 species were weak in the activity, i. e . Herring roe, Barracuda, Herring, Cod, Pacific halibut, Skipjack and Sablefish, 41 species of fish did not show scarcely any activity i. e . Red rock cod, Jack mackerel, Goose fish, Grunt, Frigate mackerel, Flathead, Salmon, Spanish mackerel, Red sea bream, Sand fish, Goby, Yellowtail, Tuna, Mutsu etc. The muscles of many sea water fish contain little or no thiaminase but it is noteworthy that there are some exceptions.
