Suppressive effect of ATP contained in muscle on the browning of amberjack <i>Seriola dumerili</i> dark muscle during frozen storage

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  • INOHARA KOTA
    The United Graduate School of Agricultural Sciences Kagoshima University
  • KUROGI SHINSUKE
    Laboratory of Food Engineering, Faculty of Fisheries, Kagoshima University
  • ONOUE YUKINO
    Laboratory of Food Engineering, Faculty of Fisheries, Kagoshima University
  • HAMADA MIKIO
    Limited Liability Company Keitensuisan
  • TAMOTSU SEIKO
    Kagoshima Prefecture Fisheries Technology and Development Center
  • KIMURA IKUO
    Laboratory of Food Engineering, Faculty of Fisheries, Kagoshima University

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  • 筋肉内 ATP による冷凍カンパチ血合肉の褐変抑制
  • キンニク ナイ ATP ニ ヨル レイトウ カンパチ チアイニク ノ カッペン ヨクセイ

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Abstract

  Frozen fish products are generally transported and stored at −20℃. This storage condition, however, causes rapid progression of autoxidation of myoglobin and browning of dark muscle, reducing the commercial value of fish for sashimi. In the previous paper, we reported the suppressive function of ATP on the autoxidation of myoglobin by heat treatment. In this study, we investigated the effect of ATP in muscle on the progression of autoxidation of myoglobin in dark muscle of cultured amberjack during frozen storage at −20℃. Amberjack fillets quick-frozen at −50℃ containing various concentrations of ATP were prepared and then stored at −20℃ for four months. The progression of autoxidation of myoglobin was suppressed in the fillets containing high concentrations of ATP. We also developed a method for measuring the ratio of generated metmyoglobin in myoglobin contained in dark muscle of amberjack.<br>

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