食肉のα-トコフェロール量とその脂質酸化抑制作用

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書誌事項

タイトル別名
  • Alpha-Tocopherol Content and its Antioxidative Activity in Meat
  • ショクニク ノ アルファ トコフェロールリョウ ト ソノ シシツ サンカ ヨク

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抄録

Generally, it is acknowledged that the development of oxidative rancidity in cooked meat is affected by the amounts of myoglobin and phospholipid present, while meat predominantly contains α-tocopherol as a naturally occuring antixidant. Therefore, an abtioxidative activity of α-tocopherol in meat against the development of oxidative rancidity in cooked ground meat, which was heated at 70°C for one hour and the naerobically stored at about 4°C for three days, has been investigated in connection with myoglobin and phospholipid concentrations in meats. The extent of the development of oxidative rancidity in the cooked meat was measured by 2-thiobarbituric acid method and expressed as TBA value in terms of milligrams of malonaldehyde per 1000g of meat. As a result with white and red muscle of chicken (M. pectoralis profundus and thigh muscle), pork (M. longissimus dorsi and M, biceps femoris), mutton (M. longissimus dorsi and M. gluteus), beef (M. longissimus dorsi and M. quadriceps femoris) and horse meat (M. longissimus dorsi and M. gluseus), in each meat species the red muscle tended to contain higher level of α-tocopherol than did the while muscle, and the cooked red muscle did not necessarily show high TBA value as compared with that of the cooked white muscle. However, when the red muscle contained the same level of α-tocopherol as the white muscle, the cooked red muscle showed less stability to oxidation than the cooked white muscle. On the other hand, the respective TBA values for the cooked chicken, pork, and beef were negatively correlated to the amount of α-tocopherol Per 100 g of wet tissue and per gram of phospholipid. In the cooked chicken, pork, beef and horse meat, the significant negative relationship was obtained between the amount of α-tocopherol per gram of Lipid and the TBA value. From the results obtained, it became apparent that α-tocopherol in meat showed an effect in decreasing the rate of the development of oxidative rancidity in the cooked ground meat refrigerated at about 4°C for three days, and the degree of antioxidative activity of α-tocopherol differed depending on animal or muscles pecies in connection with the amounts of myoglobin and phospholipid present. In this investigation, however, an antioxdative activityof α-tocopherol in the mutton was not observed.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 48 (12), 701-706, 1977

    公益社団法人 日本畜産学会

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