魚肉のゲル形成におよぼすアスコルビン酸の影響〔英文〕

概要

論文の詳細を見る
The addition of L-ascorbic acid (AsA) and dehydro-L-ascorbic acid (DAsA), after adjustment to pH 6.4 and 4.3 with sodium hydroxide respectively, to Alaska pollack brayed meat caused increase in the strength of the gel. Both AsA and DAsA had improving action on the gel strength, but DAsA was more potent than AsA. About 80% of added AsA was recovered as the reduced form in the gel when AsA was added to the brayed meat. On the other hand, about 20% of added DAsA was reduced to AsA when DAsA was added to the meat. These results suggest that the improving action of AsA in the gel formation may be due to the oxidation of sulfhydryl groups in fish proteins by DAsA. When AsA was heated with actomyosin in solution at 80°C for 20 minutes, AsA was almost completely recovered as the reduced form. On the other hand, when DAsA was heated with actomyosin at 80°C, some of it was reduced rapidly to AsA by the reaction with actomyosin during the first 5 minutes. These results suggest that DAsA may oxidize sulfhydryl groups in the actomyosin molecule.
日本水産學會の論文