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Mechanism and inhibition of development of rancid off odor in cooked fish meats during storage at 5゜C

5°C 熟鱼肉贮藏期间酸败气味产生的机理和抑制

基本信息

批准号：
60560214
负责人：
KOIZUMI Chiaki
金额：
$ 0.96万
依托单位：
Tokyo University of Fisheries
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1985
资助国家：
日本
起止时间：
1985 至 1986
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-60560214/
关键词：
Rancid off odor Lipid oxidation Cooked fish meat TBA value Heme pigment 非heme鉄

项目摘要

1. To investigate factors affecting development of rancid off odor in cooked fish meats during storage in a refrigerator of 5゜C, rates of lipid oxidation of the cooked meats of various species of fish were compared each othr using TBA test. As a result, rates of increases in TBA values of cooked white muscles of fish examined were as follows ; saury>mackerel>sardine>horse mackerel>flying fish>sablefish>halibut>dusky sole.2. Influences of water-extract of mackerel meat on the lipid oxidation of cooked water-extracted mackerel meat were examined. The results obtained indicated that the dialysate of water-extract showed much higher activity to cause rancidity of water-extracted mackerel meat than the diffusate.3. Influences of Mb, iron ions ( <Fe^(2+)> , <Fe^(3+)> ), EDTA, nitrite and ascorbate on the rates of increases in TBA values of cooked water-extracted mackerel meat were examined. The results obtained were as follows ; (1) Mb, <Fe^(2+)> and <Fe^(3+)> accelerated increases in TBA values of the meat, (2) EDTA inhibited completely the increases in TBA values of the meat accelerated with added <Fe^(2+)> and <Fe^(3+)> , but did not influence those accelerated with added Mb, (3) Nitrite and ascorbate inhibited increases in TBA values of the meat accelerated with added Mb.4. Examinations similar to those mentioned above were carried out on cooked unextracted mackerel meats. The results obtained showed that the increases in TBA values of the meat during storage were inhibited completely with added either nitrite and ascorbate or nitrite, ascorbate and EDTA and to a large extent with added EDTA alone. From these results, not only heme pigment but also nonheme iron in fish meat was suspected of catalysts of lipid oxidation responsible for development of rancid off odor after cooking.

1.为探讨影响熟鱼肉在5 ℃冰箱中酸败味形成的因素，采用TBA试验比较了不同品种熟鱼肉的脂肪氧化速率。结果显示，所检鱼类经烹煮后白色肌肉的TBA值上升率为秋刀鱼>鲭鱼>沙丁鱼>竹荚鱼>飞鱼>黑鱼>大比目鱼>黑比目鱼.研究了鲭鱼肉水提液对蒸煮后鲭鱼肉脂肪氧化的影响。实验结果表明，水提液的透析液对水提鲭鱼肉的酸败有明显的抑制作用.研究了Mb、铁离子（<Fe^（2+）>、<Fe^（3+）>）、EDTA、亚硝酸盐和抗坏血酸盐对煮制水提鲭鱼肉TBA值升高速率的影响。获得的结果如下：（1）Mb、<Fe^（2+）>和<Fe^（3+）>促进了肉TBA值的升高;（2）EDTA完全抑制了添加<Fe^（2+）>和<Fe^（3+）>促进的肉TBA值的升高，但不影响添加Mb促进的肉TBA值的升高;（3）亚硝酸盐和抗坏血酸盐抑制了肌肉TBA值的增加，但添加Mb加速了肌肉TBA值的增加。对煮熟的未提取的鲭鱼肉进行了类似于上述的检查。结果表明，添加亚硝酸盐和抗坏血酸盐或亚硝酸盐、抗坏血酸盐和EDTA，在很大程度上单独添加EDTA，可完全抑制肉在储存期间TBA值的增加。从这些结果来看，不仅血红素色素，而且非血红素铁在鱼肉中被怀疑的催化剂的脂质氧化负责发展的酸败小康气味烹饪后。