冷凍スケトウダラの品質におよぼすトリメチルアミンオキサイド分析物の影響

概要

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This study has been carried out in order to examine the influence of the storage temperature on the rate of dimethylamine (DMA) and formaldehyde (FA) formation, and to elucidate the denaturation effect of these substances on the muscle protein of Alaska pollack duing frozen storage.The results obtained were summarized as follows.1. In minced ordinary and dazk muscle of Alaska pollack stored at various temperatures from -5°C to -40°, the largest amount of DMA was produced at -10°C. In dark muscle, degradation of trimethylamine oxide was very rapid and DMA-N reached about 30mg/100g after 10 days storage at -10°C. But very little or no trimethylamine was observed in the same sample.2. With the increase in DMA content, a gradual decrease in extractable protein infrozen fillet was observed.3. In spite of the fact that a wide fluctuation in the amount of DMA produced wasobserved among sample fishes, there was a close relation between DMA content and extractability of protein.4. When the DMA-N value exceeded 2.0-2.5mg/100g of the muscle, the decrease in protein extractability became apparent.5. DMA-N may be a useful quality index for frozen Alaska pollack and other gadoid fish.
公益社団法人日本水産学会の論文