Animal Protein Factor (APF) and Vitamin B12 in Marine Products-IV:Variations in the Vitamin B12 Content of Marine Animals in the Spoilage

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The vitamin B12 content was determined by Euglena method on the digested samples with trypsin. In the spoilage of marine animals, the marked fluctuations of vitamin B12 content were obyer ?? ved, as shown in Table 1 and 2. As the recovery test of vitamin B12 with the putrid fish meat gave the same result as in the case of fresh meat, the variation mist be considered as the increase or decrease of vitamin B12 itself. As a whole, B12 content decreaecd generally when the round fishes were allowed to spoil, whereas the decrease was less or, on the contrary, the considerable increase was observed in some cases, when fishes were spoiled in the state of minced flesh or organs. As the variation was prevented by the addition of toluene or by the cold storage at -2 ?? -5°C, the bacterial synthesis or decomposition seems to be the main cause of it (Tables 3-5). The vitamin B12 splitting enzyme was not detected on the glycerine and water extracts of mackerel liver and carp meat.
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