Orange Discolored Meat of Canned Skipjack-IV

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  • カツオかん詰のオレンジミート　４　　Ｇ６ＰならびにＦ６Ｐの蓄積原因（１）
  • カツオ カンズメ ノ オレンジミート ニカンスルケンキュウ 4 G6P ナラビ
  • G6P ならびにF6Pの蓄積原因 (1)

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Abstract

The causes surrounding the phenomenon of G6P and F6P accumulation which have been shown to be responsible for orange discoloration of canned skipjack meat were examined.<br> No significant differences were observed in the activities of glycolytic enzymes of meat which showed orange discoloration on cooking (“orange-destined meat”) and that which displayed normal coloration (“normal meat”).<br> During the thawing and cooking processes of normal meat, ATP content decreased slowly, and G6P and F6P did not accumulate to any appreciable extent. In contrast, the ATP content of orange-destined meat decreased rapidly while G6P and F6P were found present in large to moderate amounts. In addition, the accumulation of large amounts of FDP was observed although cooking at 50°C resulted in total disappearance of the sugar. <br> Based upon the aforementioned results, two reasons are proposed in explaining the phenomenon of G6P and F6P accumulation in orange-destined meat-(1) the cessation of PFK action due to the disappearance of ATP, and (2) the conversion of accumulated FDP into G6P and F6P by FDPase which appears to become active only after termination of PFK activity.

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