魚肉の褐変に関する研究-1-加熱による白身魚肉の褐変

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It has been suggested that the browning of fish flesh should also be a result of the MAILLARD's reaction such as includes ribose as a main sugar element instead of glucose. In the present paper, results of the experiment for disclosing the browning of white flesh of fish are reported. The degree of browning grew in parallel with the length of storage of flesh (Table 1), while the free reducing sugars increased during the storage (Table 2). Free reducing sugars were decreased by autoclaving. There was found no browning with flounder flesh below 120°, but the flesh was browned at 100° by glucose addition, and browning was found even at 80° by ribose addition (Tables 3, 4). There were found some differences in the tendency of browning among the flathead, rock-trout, and sea-bass from the experiment on the effect of ribose (Table 5). It is considered that the browning reaction in fish flesh will be induced by perticipation of some important elements beside reducing sugars.
社団法人日本水産学会の論文