水産加工品の褐変に関する研究-III

DOI Web Site 被引用文献1件

書誌事項

タイトル別名
  • Studies on the Brown Discoloration of Fish Products-III
  • サンカ シシツ ノ カンヨ スル カッペン ニ オヨボス リボース ノ エイキョウ
  • Effect of Ribose on the Browning Reaction Derived from Autoxidized Oil
  • 酸化脂質の関与する褐変におよぼすリボースの影響

この論文をさがす

説明

It has been considered that the brown discoloration observed in fish porducts is caused chiefly by two reactions; i.e. the browning derived from autoxidized oil and the MAILLARD reaction. As to which reaction is the main, TOYOMIZU and his coworkers concluded in their model experiments with lysine-ribose-lipid systems that the brown-ing was due mainly to the MAILLARD reaction. In a previous papers3), the authors noticed that volatile base is an important ingredient in the browning with autoxidized oil. In order to find which reaction is responsible for the browning of fish products, the model systems composed of autoxidized oil, ribose, non-volatile amino compounds and volatile base extracted from fish products. These were prepared on the basis of their content in fish products, and the effect of each component on the browning was compared in two types of model experiments: 1) the liquid phase reaction systems in which the solutions of amino compounds and ribose were shaken with autoxidized oil, 2) the solid reaction systems on celite.<br> As results, in the reaction of autoxidized oil with the solution of ribose and amino compounds, the browning with volatile base was superior to that with non-volatile amino compounds. And as to the effect of ribose, only the reaction with non-volatile amino compounds was accelerated (Fig. 1).<br> In the model systems on celite, the browning substances were separated to benzene-methanol fraction (reaction with autoxidized oil) and aqueous fraction (MAILLARD reaction), and the optical density of both fractions were measured at 445mμ (Figs. 2 and 3). The most remarkable browning was noticed by the reaction of autoxidized oil with the volatile base. Presence of ribose accelerated the browning of autoxidized oil with non-volatile amino compounds, but no effect was observed on the reaction with volatile base. This was supported also by the experiments on the change of the carbonyl value of oil and the decrease of ribose during the browning reaction (Table 1). From these data the authors conclude that carbonyl compounds derived from autoxidized oil and volatile base must be important in the browning reaction of fish products.

収録刊行物

被引用文献 (1)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ