STUDIES ON A NEW NITROFURAN DERIVATIVE AS A FOOD PRESERVATIVE-V:THE EFFECT OF NITRITE ION (NO2-) ON THE INACTIVATION OF AF-2 AND F IN MEAT DURING COOKING PROCESS

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概要

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• Inactivation phenomena in nitrofurazone (F) and 2-(2-furyl)-3-(5-nitro-2-furyl) acryl amide (AF-2) in tuna meat and whale meat during the cooking process were studied. Addition of NaNO2 to these meat products prevented the inactivation of F and AF-2 during the cooking process. This was more clearly demonstrated in whale meat than in tuna meat. In addition, this protection of F and AF-2 was also found in water extract from whale meat (Prepartion II, see Fig. 1) but was not found in washed whale meat (Preparation III, see Fig. 1). From these findings, it was assumed that the inactivation of F or AF-2 in these meats depended on the quantities of hemoglobin or myoglobin contained in the meat, and that hemoglobin or myoglobin might catalyse the reduction of nitrofuran derivatives during the cooking process.

• 社団法人 日本水産学会の論文

著者

• 小畠 渥

  上野製葉株式会社

• 松田 敏生

  上野製葉株式会社

関連論文

• STUDIES ON A NEW NITROFURAN DERIVATIVE AS A FOOD PRESERVATIVE-V:THE EFFECT OF NITRITE ION (NO2-) ON THE INACTIVATION OF AF-2 AND F IN MEAT DURING COOKING PROCESS

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