食肉中のヘム色素の安定性に及ぼすビタミンＥの添加効果

DOI 日本農学文献記事索引 Web Site 被引用文献2件 参考文献13件

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  • Effect of Vitamin E Addition on the Stability of Heme Pigments in Meat.
  • ショクニク チュウ ノ ヘム シキソ ノ アンテイセイ ニ オヨボス ビタミン E ノ テンカ コウカ

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To investigate the effect of vitamin E addition on the discoloration and decrease of heme pigments in pork by NaCl, vitamin E was added at the level of 0.02% to salted (2% NaCl) ground loin meat (24hr postmortem), and then stored aerobically at 2-3°C for 1 week. Vitamin E addition was found to inhibit the decrease of heme pigments by NaCl. When NaNO2 (50ppm) was added into the meat and stored for 1 week under anaerobic conditions (vacuum-packed), the color forming ratio was higher and residual nitrite was lower in vitamine E-added sample than those of the control. With sodium ascorbate in the cured meat, the color formation increased with addition of vitamin E. In the case of salted ground pork stored at 2-3°C for 2 weeks under aerobic and anaerobic conditions, lipid oxidation was inhibited by vitamin E during aerobical storage, though meat redness increased somewhat. Under anaerobic conditions, the redness was higher and its decrease during storage tended to be controlled with vitamin E addition. No decrease in heme pigments by NaCl was observed at anaerobical storage, and the lipid oxidation was restrained by the addition of vitamin E.

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