加熱サバ肉の冷蔵中における脂質酸化に及ぼすヘム色素,非ヘム鉄および亜硝酸塩の影響〔英文〕

概要

論文の詳細を見る
Influences of myoglobin, ferrous and ferric irons, nitrite, EDTA and ascorbate on lipid oxida-tion in cooked water-extracted and non-extracted mackerel meat were investigated to elucidate the mechanism involved in oxidative rancidity of cooked mackerel meat during refrigerated storage. Both myoglohin and ferrous iron accelerated lipid oxidation of cooked water-extracted mackerel meat. EDTA inhibited the lipid oxidation accelerated by ferrous iron, but not that accelerated by myoglobin. Also, with cooked non-extracted mackerel meat, EDTA noticeably inhibited lipid oxidation. Non-heme iron-catalysis seemed to be related in part to lipid oxidation in cooked mackerel meat. Addition of nitrite in combination with ascorbate resulted in re-markable inhibition of lipid oxidation in the cooked mackerel meat. From these results, it was postulated that nitric oxide ferrohemochromogen, formed from added nitrite and myoglobin, present in the mackerel meat in the presence of a reducing agent, posesses an antioxidant activity, which is attributable in part to the function as a metal chelator.
日本水産學會の論文