イカ肉の腐敗間における遊離アルギニンとプロリンの消長について

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  • イカニク ノ フハイ カン ニ オケル ユウリ アルギニン ト プロリン ノ ショウチョウ ニ ツイテ
  • Changes in the Amount of Free Arginine and Proline during the Spoilage of Squid Muscles

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It has been confirmed by the authors that the psychrophilic Pseuomonads responsible for the fish spoilage readily attack both arginine and serine to give rise to ammonia. Then the fate of arginine or changes in the amount of it and of proline during spoilage were studied by using the muscles of Squid (table 1) the extractives of which comprises a relative large amount of both arginine and proline. When the mince muscle of Squid is allowed to spoil for about 2 weeks under various conditions of storage, arginine decreases gradually even in chill storage (figure 2 and 3) while proline remains unchanged or increases slightly below 20℃ and decreases at higher temperature (figure 1 and 4). The effect of salt conncetration on the decomposition of both of the amino acids is shown in figure 5. One of the reasons for the aptitude to easily become alkaline in the spoilage of muscle of Squid appears to be linked with bacterial activity to rapidly deaminate arginine. It is probable that a comparatively rapid change in pH of a muscle to alkalinity is caused by the large production of ammonia due to the breakdown of arginine.

1.イカ挽肉を低温貯蔵した場合にアルギニンは比較的速かに分解,減少するがプロリンはほとんど分解されない。2.貯蔵温度が高いときにはプロリンは分解されやすいが20℃以下では変化しにくい。また高濃度食塩の添加はアルギニンの分解を阻害する。3.イカ肉腐敗に際しアルカリ化しやすい一因は細菌による多量アルギニンの速かな分解と関係があるようである。

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