魚類缶詰中のATP分解物と品質の関係-I : マス・サバ水煮缶詰中のATP分解物と検査等級

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As was shown in the previous paper1), the composition of ATP broken-down compounds in a canned fish clearly correlates the freshness of the raw fish used. The present paper deals with a correlation between the composition of ATP-breakdowns in canned fish samples and their inspection grades judged by their odour. The analysis for HX, HXR and IMP was carried out using 5-nucleotidase (or alkali phosphatase) in addition to nucleoside phosphorylase (EHIRA9)) and xanthine oxidase (JONES8)). In the case of canned pink salmon a ratio of HX (moles/g) to HX+HXR+IMP (moles/g) corresponded to its inspection grade; the larger the ratio was, the less favorable the odour was (Fig. 5). In the case of mackerel, however, a ratio of IMP to HX+HXR+IMP correspond better than that applying HX as the numerator instead of IMP (Fig. 6). From the above findings it was proposed that the analytical data of ATP-breakdowns in a canned fish may be adopted as an index of its quality.
公益社団法人日本水産学会の論文