煮干しいわしの室温および低温貯蔵中における脂質酸化および褐変

概要

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Lipid oxidation and brown discoloration of boiled and dried anchovy Engraulis japonica (niboshi) were investigated during storage at different temperatures between -30 and 30°C for 240 days. The niboshi were tinged with brown during storage at 30, 20, and 0°C. The intensities depended essentially on the storage temperature; the higher the storage temperature, the more intense. The niboshi stored at -20 and -30°C remained almost unchanged in color. Contents of methionine, histidine, and lysine decreased in niboshi which were tinged with brown during storage. These amino acids were, therefore, suggested to be involved in brown-ing reactions such as amino-carbonyl reaction. As judged from the peroxide value, carbonyl value, and highly unsaturated fatty acid content, lipid oxidation in the niboshi stored at 30, 20, and 0°C proceeded rapidly up to 30 days and then almost ceased at the end of storage period. However, at -20 and -30°C, the oxidation proceeded very slowly. It was pointed out that the niboshi stored at temperatures above 0°C were different in the lipid oxidation pattern and the brown discolorations from those stored at temperatures lower than -20°C. Some of the brown pigments in the niboshi might participate to some extent in the inhibition of lipid oxidation.
日本水産學會の論文