カツオ缶詰のオレンジミートに関する研究-3-解糖系代謝物の解凍ならびに加熱中の変化

概要

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In skipjack meat in which a remarkable orange discoloration was produced by cooking, G6P and F6P were found to accumulate during thawing and at an early stage of cooking, and to disappear completely after the 2-stage cooking (100min-heating at 100°C followed by 90min-heating at 113°C), resulting in the strong orange color of the meat. It was confirmed that G6P is primarily responsible for the orange discoloration, and F6P is also responsible though to a lesser degree.On the other hand, participation of D-glucose in the orange discoloration was judged to be much less, on the basis of its presence at low concentration in skipjack meat and of its much weaker reactivity with amino acids compared to G6P or F6P. No evidence was obtained to support the involvement of ribose and ribose phosphate.
日本水産學會の論文