レトルトかまぼこの硫化水素生成に対する還元糖の抑制効果

概要

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Reducing sugars and glucose-6-phosphate added in Kamaboko were found to be effective to prevent H2S production in the retorted products. In contrast, sucrose, glucose-l-phosphate and sugar-alcohols which do not contain a free aldehyde group did not show similar effect. There-fore, it was estimated that the free aldehyde group of reducing sugars play an important role to prevent H2S production.Among the reducing sugars, the pentoses (ribose, xylose) were the most effective, followed by hexoses (glucose, fructose) and disaccharides (maltose, lactose). On the hexoses, glucose was more effective than fructose.However, the addition of reducing sugars caused brown color of the retorted products, and increasing the amount of them enhanced browning. Therefore, the proper quantity of reducing sugars to prevent H2S production without browning reaction was confirmed to be such con-centration levels as less than 0.005M for ribose and xylose, below 0.01M for glucose, below 0.05M for fructose, maltose and lactose. Under these conditions, the concentration of H2S in retorted Kamaboko was decreased from 35 to 70% against the control.
社団法人日本水産学会の論文