新規ニトロフラン誘導体の食品防腐剤としての研究-IV : 魚肉ソーセージ製造中における AF-2 Nitrofurazone の挙動

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Previously, the food preservative efficacy of AF-2, (2-(2-furyl)-3-(5-nitro-2-furyl) acryl-amide) and AF-5, (3-amino-6-(5-nitrofuryl-2-ethenyl)-1, 2, 4-triazine hydrochloride), two nitro-furan derivatives, was demonstrated and especially AF-2 showed a remarkable effect for fish sausage preservation. It is necessary not only to know the preservative effect of a chemical in food but also to clarify its behavior when it is used as a preservative. For this purpose, several studies were carried out and the results were as follows: (1) The quantities of AF-2 and nitrofurazone (F) mixed in raw ground fish meat were constant during a four hours storage in a refrigerator (5°C). (Table 1, Fig. 1) However, the quantity of AF-2 decreased rapidly for the first 10 minutes after it was mixed in the raw ground meat and then it remained constant. (2) The effects of heating time and temperature on AF-2 and F in fish sausage meat were studied, and the quantities of the two nitrofurans decreased in inverse ratio to increased hea-ting time and temperature. (Fig. 2) (3) The quantity of AF-2 in fish sausage decreased gradually during storage at 37°C to a small trace amount at the end of 30 days storage. (Fig. 3 and 4) A more detailed behavior of AF-2 and F during storage will be reported in a following report.
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