各種魚肉のK値変化速度とイノシン酸分解酵素活性

概要

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Relationship between K value-increasing rate and IMP-degrading enzymatic activity was examined with 14 species of fish muscles. K value-increasing rate determined at 0°C showed marked difference among species, that is, 1.4-5.0% per day in red meat fishes and 0.2-8.4% per day in white meat fishes. IMP-degrading enzymatic activities of muscle homogenates at 0°C pH 6.0, were 28-166 μg Pi per g per day, and were correlative to the K value-increasing rate (r=0.89). It was also found that found that pH-activity curves of IMP-degrading enzymatic activities were divided into 4 types; 1) red sea bream type, showing no maximum at the range of pH 4.0-10.0, 2) horse mackerel type, showing a maximum at pH 5, 3) CARP TYPE, showing large activity at the range of pH 6.0-8.5, 4) sardine type, showing a maximumat pH 9.
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