魚肉の褐変に関する研究-2-

概要

論文の詳細を見る
To know the role of sugar in the, browning reaction, change of free reducing sugar content of fish flesh during heat processing was investigated. Browning of fish flesh seemed to be independent of reducing sugar content (Table 1). Although amount of glucose, ribose, or total reducing sugars were decreased generally by autoclaving (Table 2), no linear correlation between the decreased amount of reducing sugar and the degree of browning of fish flesh. Also, no linear correlation was found between the content of free glucose or ribose and the degree of browning (Tables 3 and 4). From these results, it is supposed that the differences of the degrees of browning among various species of fish are not only due to the content of free ribose or glucose, but due to another factors such as amino compounds which will combine with sugars. The loss of sugars in the flesh by autoclaving was more or less greater in chopped state than in block (Table 5), but it appeared that there were no clear relationship between the state of flesh and the degree of browning. Browning of fish flesh by heat process is considered to be induced by the sugar-amino (protein) reaction. It was tried to establish the indication of degree of browning by measurement of reflectance value (Table 7).
社団法人日本水産学会の論文