氷蔵イセエビにおける黒変の発生機構〔英文〕

概要

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The mechanism of black discoloration was investigated in lobsters by means of in vivo experiments. Discoloration in iced lobster tails has been found to hold no relationship to lowering of quality. Traumatism in the alive state is a principal factor of discoloration and usually happens after one day of storage, as proved by DOPA and tyrosine reactions, found positive through enzymatic and histochemical tests. Further, the larger and the earlier the bruising, the more intensive the discoloration which, however, never reached into the inner muscle. Absence of air-oxygen acted as an inhibiting factor with retarding effect, even if traumatism was present in the alive state. A relationship between molting cycle and melanosis is evident, as the old ventral cuticle of pre-molting phase showed intensive melanin formation, on the contrary to the new one which seemed to be resisitant to that. When catechol and DOPA solutions were injected in the live lobsters, melanin formed appears to be DOPA melanin as identified in shrimp. The following treatment is recommended for lobster handling on board: after being taken out of the cage, lobsters should be put into a tank full of iced water for some time, before being tailed, washed and stored in ice. Sodium bisulfite (NaHSO3), commonly used as a preventing agent, has no effect against development of discoloration, once traumatism is already present.
日本水産學會の論文