かつお節のシラタに関する研究-II

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書誌事項

タイトル別名
  • STUDIES ON THE <i>SHIRATA</i> IN <i>KATSUOBUSHI</i>-II
  • カツオブシ ノ シラタ ニ カンスル ケンキュウ 2
  • SPECTROPHOTOMETRIC STUDIES INTO THE DISCOLORATION OF <i>KATSUOBUSHI</i> UNDER STORAGE (PART II)
  • 色調の灰白色化に関する分光光学的検索(そのII)

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説明

In the previous paper1), it have been stated that discoloration of katsuobushi is caused by disappearance of muscle pigment, this disappearance of pigment may perhaps be due to oxi-dative destruction of porphyrine ring, a prosthetic group of muscle pigment, for the dis-coloration is markedly accelated by the action of atmospheric oxygen.<br> In the present paper, with the object of clearing the chemical relation between autoxidation of fat and development of shirata in a piece of katsuobushi, two series of experiment in model systems were carried out in which commercial hemin and skipjack head oil were employed. In the case of the reaction between pyridinehemichrome and skipjack oil in chloro-form, pyridinehemichrome content remaining in the chloroform solution was in inverse pro-portion to the peroxide value of skipjack oil (Figs. 1 and 2). This result suggests the reaction of peroxide formed in skipjack oil with pyridinehemichrome in chloroform to the destruction of porphyrine ring. HAROWITZ et al2) have attributed the discoloration of a hemoglobin so-lution through the reaction between unsaturated fatty acid and oxygen to the action of fatty acid peroxide formed by oxidation of unsaturated fatty acid. According to KEILIN et al2), destruction of porphyrine ring by hydrogen peroxide causes methemoglobin solution to discolor.<br> A histological study with a piece of katsuobushi indicates that the fat goes distributed as fine drops in between the muscle fibers. Whether the fat in this state can act on muscle pigment in muscular tissue of katsuobushi has been investigated in a model experiment, using a gelatin-gel loaded with pyridinehemichrome and skipjack oil. The result obtained showed that pyridinehemichrome in the gelatin-gel did decrease when the latter was kept in direct contact with skipjack oil (Fig. 3). This result suggests that peroxide formed in skipjack oil can act on muscle pigment in muscular tissue even in such a state of isolated oil drops as in a piece of katsuobushi. Namely, the development of ashy white with the formation of shirata in chips of katsuobushi is likely to be due to disappearance of muscle pigment, and also in the discoloration of katsuobushi peroxide formed by autoxidation of skipjack oil may perhaps play a very important role.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 27 (2), 166-170, 1961

    公益社団法人 日本水産学会

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