魚肉加工品中における防腐剤の挙動と防腐作用に関する研究-2-魚肉に添加したタイロシンの加熱による検出率減少原因〔英文〕

概要

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Experiments were performed in order to know why the recovery rate of tylosin added to fish meat is declined when determined by the cylinder-plate assaymethod. 1) Recovery study of tylosin from various fractions of fish meat has indicated that mainly the fish meat protein is responsible and no other soluble fractions of the meat are responsible for lowering the recovery rate of tylosin. 2) Such processed protein as egg-white albumin and gelatin were, like fish meat protein, responsible for lowering the recovery rate of tylosin. 3) Fish meat which pH has been adjusted to 4.0 or lower allows the complete recovery of tylosin added, in contrast, the higher the pH, the lower the rate of recovery. 4) Various procedure of extraction were used for tylosin added to fish meat and heated, but the maximal recovery was around 50%. In contrast, determination by the dilution method after digestion by proteinase permitted the complete recovery of the entire amount of tylosin added. 5) It may be concluded from the above observation that the decline in the recovery rate of tylosin added to fish meat and heated at 85°C for 30 minutes isnot because tylosin is destroyed but because it is adsorbed on the fish meat protein. The authors wish to thank Dr. K. Otaya of Shionogi & Co., for the supply of tylosin literature and also Dr. M. Okada and Mr. S. Umemoto of our laboratory for useful informations on fish meat protein.
社団法人日本水産学会の論文