冷凍貯蔵中に於ける魚肉の変色に関する研究-I : 混合溶液中のFeII型及びFeIII型ミオグロビンの同時定量法について

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In order to investigate the discoloration of tuna meat during freezing storage, it is necessary to follow quantitatively the metmyoglobin (MMb) formation responsible for browning. As no precise methods for determining the amount of met-form in fresh meat have so far been reported, a new spectophotometric method was devised. As accepted usually, there exist three forms of myoglobin (Mb), reduced Mb, oxy-Mb (MbO2) and MMb in the meat. Among these three, the former two can be converted readily to carbonyl-Mb (MbCO) by exposing them to carbon monoxide (Case 1). All the derivatives can be converted into MbCO by treating them similarly with CO after reducing MMb with sodium dithionite (Case 2), and also into MMb by adding a trace of ferricyande solution (Case 3). If the optical densities at 568mμ (α-max. of MbCO of fish) in Cases 1, 2 and 3 are designated as d, a, and b, respectively, the relative amount (X%) of MMb to total Mb in the solution can be calculated by the equation: X=a-d/a-b×100 (Fig. 1). To avoid the autoxidative change to MMb from ferrous Mb in the experiment, temperature should be kept as low as possible and pH near the neutral (cf. Figs. 2 and 3). The application of neutral pH is further reasonable, in view of the fact that the absorption spectrum of tuna MMb changes with pH, E568mμ increasing in alkaline side (Table 1). Accuracy of this method was good, as judged from the results of experiments obtained for the mixture of known amounts of pure preparations (Table 2). An example of application of the method was shown in Fig. 4, which indicates that the lower the pH is, the more rapid the MMb formation (cf. Fig. 3).
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冷凍貯蔵中に於ける魚肉の変色に関する研究-I : 混合溶液中のFeII型及びFeIII型ミオグロビンの同時定量法について

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