食品の鮮度測定法に関する研究-XII : 揮発性還元物質 (VRS) の分画

概要

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A study was made to ascertain a finding in the previous paper1) that showed a marked increase in neutral substances at incipient spoilage. A fractionation with Amberlite IRC 50 and IRA 400 was carried out of VRS in steam distillates obtained from a deproteinized extract of mackerel flesh whose pHs were adjusted to 2.0, 6.0 and 9.3 before the distillation. Data given in Table 1, 2 and 3 clearly indicate that VRS which are distilled off at pH 6.0 are contaminated with basic substances and appreciably increase with a slight rise of pH of the sample extract. The fractionation into acidic, basic and neutral VRS with ion-exchanger resulted in a fairly good conformity with respective VRS values obtained by the steam distillation (Table 5). Fig. 1 illustrates the change in volatiles of mackerel flesh stored at 6-10°C. It is clearly seen that the basic VRS increases after 1-day storage and nearly stops its increase at 3 to 4 day storage while the neutral VRS increases after 2-day storage and continues to increase up to 4-day storage at least.
公益社団法人日本水産学会の論文