クルマエビ筋肉の死後変化に及ぼす抗菌剤クロラムフェニコ-ルの影響

概要

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Influences of antibiotics chloramphenicol (CP) on the changes in contents of ATP and its related compounds, polyamines, and free amino acids were examined in kuruma prawn muscle which was homogenized or chopped into small pieces and stored at 5°C. In the muscle to which CP was added, the level of the volatile base nitrogen was significantly low, indicating that CP inhibited the growth of bacteria in the kuruma prawn muscle. On the 1st day of storage, ATP decreased remarkably, while both AMP and IMP increased. Thereafter, IMP maintained a high level until the 9th day of storage, and the inosine (HxR) and hypoxanthine (Hx) contents remained low. On the other hand, in the kuruma prawn muscle without CP, the accumulated IMP decreased and Hx increased noticeably after 4 days of storage. Putrescine (Put) was detected in small amounts at the initial stage of decomposition (the 4th day of storage) and increased as decomposition progressed. From these results, it was concluded that the degradation of ATP to IMP proceeded smoothly by endogenous enzymes in the kuruma prawn muscle and that the increase in Hx and the production of Put were due to the action of bacterial enzymes.
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