Method of measuring the ratio of metmyoglobin formation in fish meat

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  • INOHARA KOTA
    The United Graduate School of Agricultural Sciences, Kagoshima University
  • ONOUE YUKINO
    Laboratory of Food Engineering, Faculty of Fisheries, Kagoshima University
  • KIMURA IKUO
    The United Graduate School of Agricultural Sciences, Kagoshima University Laboratory of Food Engineering, Faculty of Fisheries, Kagoshima University

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  • 魚類筋肉ミオグロビンのメト化率測定法の検討
  • ギョルイ キンニク ミオグロビン ノ メトカリツ ソクテイホウ ノ ケントウ

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Abstract

  The color of fish meat is a major factor that influences the purchasing decisions of consumers. In fisheries, a bright red color is a commercially important factor for raw fish meat such as ordinary muscle of tuna and dark muscle of fish for sashimi. The discoloration of meat from red to brown is induced by autoxidation of oxymyoglobin to metmyoglobin. Previously, we reported that the method of Bitou for measuring the ratio of generated metMb in myoglobin contained in ordinary muscle of tuna was not applicable for amberjack Seroiola dumerili myoglobin. Therefore, we suggested that for measuring the ratio of generated metMb, an individual method for each fish myoglobin should be developed. In this study, we prepared purified myoglobin from yellowtail Seriola quinqueradiata, spotted mackerel Scomber australasicus, chub mackerel Scomber japonicus, red seabream Chrysophrys major and southern bluefin tuna Thunnus maccoyi and then prepared deoxymyoglobin, oxymyoglobin and metmyoglobin. The wavelength of isosbestic point among visible spectra of deoxymyoglobin, oxymyoglobin and metmyoglobin and between visible spectra in the β peak of deoxymyoglobin and metmyoglobin were 523-525 nm and 547-549 nm. From these data, we developed a method for measuring the ratio of generated metmyoglobin in myoglobin for each fish.<br>

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