アユ組織における特有な揮発性成分の酵素的生成〔英文〕

概要

論文の詳細を見る
Enzyme activity that involves generation of volatile compounds in selected tissues of ayu were studied. Lipoxygenase-like activity was found in crude enzyme from skin and gill tissues of ayu, but was not detected in the muscle tissue. The skin enzyme was found to be unstable; half inactivation occurred after 4 hours during storage at 0°C. Optimum pH and temperature were observed 7.4 and 25°C, respectively. Volatile compounds generated by the skin enzyme was dependent on the substrate of polyunsaturated fatty acid (PUFA). Five compounds including 1-octen-3-ol and (E)-2-nonenal were formed from arachidonic acid, and four compounds that include (E, Z)-2, 6-nonadienal and 3, 6-nonadien-1-ol were generated from eicosapentaenoic acid or docosahexaenoic acid. It suggests that those C9 carbonyls and alcohol which contribute to the ayu aroma may have been generated from the lipoxygenase-initiated oxidation of PUFA in the ayu skin tissue.
日本水産學會の論文