魚肉に臭素酸カリウムを添加して加熱した場合のエタナール生成原因物質の検討　（Ｉ）

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  • Studies on Suppression of Fish Odor. Part VI. Causative Substances of Ethanal Generation from Fish Muscle by Addition Potassium Bromate and Heating. (I).
  • ギョニク ニ シュウソサン カリウム オ テンカシテ カネツシタ バアイ ノ
  • Studies on Suppression of Fish Odor Part VI

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A large amount of ethanal and a small amount of acetone were generated from mackerel muscle homogenates by heating in the presence of potassium bromate. Ethanal generation was observed when pH of the homogenates was below 7 and distillation temperature was more than 70°C. Addition of hydrogen peroxide generated more ethanal than that of potassium bromate. Addition of sodium hypochlorite to mackerel muscle generated ethanal, isobutanal and 2-methylbutanal. By addition of potassium bromate, a large amount of ethanal was generated from fish with red-colored flesh such as mackerel, sardine, yellowtail, tuna and so on, though no ethanal from fish with white-colored flesh such as plaice and sea bream, tuna (dark muscle), egg, milk and so on. Causative substances of ethanal generation were considered to be water soluble, but no ethanal generation was observed from amino acids, carbohydrates, organic acids, nucleotides, alcohols and fatty acids by addition of potassium bromate and heating. These findings suggest the existence of other unknown substances as the causatives of ethanal generation. All 11 spices tested suppressed ethanal generation from mackerel muscle. Reductive agents such as sodium sulfite, sodium bisulfite and maltol also suppressed ethanal generation. However, antioxidants such as butylated hydroxytoluene and butylated hydroxyanisole, cyclodextrins, and amino-carbonyl reaction inhibitors such as cysteine and calcium chloride had no suppressive effect on ethanal generation. Ascorbic acid enhanced ethanal generation.

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