Orange Discolored Meat of Canned Skipjack-VI

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  • カツオかん詰のオレンジミート　ＶＩ　Ｇ６ＰならびにＦ６Ｐの蓄積原因（２）
  • 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 6 G6P ナラビ
  • G6PならびにF6Pの蓄積原因(2)

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Attempts were made to elucidate the mechanism of FDP accumulation, one of the key substances responsible for production of the orange discoloration during the 2-stage cooking of the skipjack meat. Addition of NAD to the skipjack meat which otherwise showed an orange discoloration on cooking (“orange-destined meat”) resulted in a marked decrease of FDP, G6P, and F6P content, and in a notable increase of lactate. The NAD-added meat did not produce any orange discoloration on cooking.<br> On the other hand, the NAD content of the typical “orange-destined meat” was determined to be 1-2mg/100g of raw meat, in contrast to 60-80mg/100g of the normal raw meat.<br> It could be concluded from these findings that when NAD disappeared in the meat the action of glyceraldehyde-3-phosphate dehydrogenase is stopped and glycolysis is practically ceased, resulting in the accumulation of large amounts of FDP, which is, in turn, converted into G6P and F6P by the action of FDPase.

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