マグロの品質判定における簡易メト化率測定法の吟味〔マグロ肉の褐変防止に関する生化学的研究-1-〕

概要

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A method proposed by BITO has widely been used to measure the metmyoglobin (metMb) to total myoglobin (Mb) ratio in tuna meat. Attempts were made to raise the accuracy of BITO'S method. (1) Rather wide variations (4-17%) were found in the metMb ratio of a tuna meat sample, when directly measured by the method. (2) A total of 35 samples of tuna meat whose colour was evaluated good by an experienced dealer exhibited a fairly wide range of the metMb to total Mb ratio, 7-42%. (3) The variations with a sample were effectively reduced down to 0-3% when the supernatant obtained by BITO's nethod was ultracentrifuged at 105, 000×g for15 min, followed by spectrophotometry. (4) The amount of protein sedimented from BITO'S supernatant by this ultracentrifugation varied among samples, ranging from 70 to 580 μg ger gmuscle. (5) When a Mb-free extract of the meat of a cod Anoplopoma fimbria was added to an extact of tuna meat, the metMb to total Mb ratoi was apparently increased. (6) These results led us to conclude that the variations in the metMb to total Mb ratio are caused by cellular debris suspending in the muscle extract.
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