キハダマグロ筋肉中のトリメチルアミンオキサイドの分布について

概要

論文の詳細を見る
The TMO determination method applied here consists of two steps; TMO is reduced to TMA with titanous chloride by the method of BYSTEDT et al.6) with a slight modification, and the TMA formed is measured by the micro-diffusion method according to BEATTY and GIBBONS5). After confirming its reliability and accuracy in practical use (Table 3), the method was used to measure the TMO content in various parts of the muscle of frozen yellowfin tuna. The results obtained are summarized as follows: 1. The TMO content in the muscle of green tuna was markedly high, compared with that of normal tuna, especially in the supericial layer of body muscle, and in the muscles near head and tail-end (Table 5). 2. The red muscle and the muscles adjacent to fins were observed to contain TMO at high levels, irrespective of whether the origin was normal or green tuna (Table 5). In this connection, it was confirmed that TMO in these muscles was converted into TMA fairly rapidly after death of the fish. 3. The degree of greening after cooking was in good proportion to the TMO concentration of the corresponding part before cooking (Table 6). 4. Based on these results, it was suggested that the interior portion of dorsal muscle (Portion No. 4 or 5 at section b, in Fig. 1) is most suitable to be analyzed for prediction of green tuna before cooking.
公益社団法人日本水産学会の論文