STUDIES ON THE CAROTENOIDS OF SALMON-III

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  • サケ・スマ類のカロチノイド色素の研究-III
  • サケ マスルイ ノ カロチノイド シキソ ノ ケンキュウ 3
  • ON THE FADING OF THE RED COLOR IN CANNED SALMON (Part 1)
  • サケ缶詰肉の褪色について(その1)

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Indentification of the pigments of canned red salmon was performed according approximately to the method previously reported. The chromatogram on CaCO3 showed three bands when developed with 3% acetone in benzene (Fig. 1 and 2). It seems that the first and the second band correspond to the cis-isomers of astaxanthin derived by the processing, and the third, the main fraction, represents all-trans astaxanthin, an unchanged natural pigment (Fig. 1).<br> Changes in content of the pigments during the storage of canned red salmon were investigated, and it was ascertained that there were no significant changes during the storage period up to 15 months at room temperatures, although there were detected slightly higher contents of the pigment in the cans stored for 1-3 months, and the amount of the pigment in the separated oils showed an increasing tendency during the storage (Table 1).<br> It was found that the content of the pigment had falled to about 64% of that of fresh muscle. It seems that the heating sterilization is responsible for such a remarkable loss in the pigment.

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