凍結貯蔵カキむき身の加熱時に起こる褐変

概要

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Causes of undersirable browning which occur as a result of heatinm, g of shelled oysters stored at -35°Cand characteristics of brown pigments produced were investigated. Peroxide values (100-500 meq/kg lipids), which were measured by HPLC, of lipids in potential browning portions were more than ten times larger than those in normal portions, and nearly half of the polyunsaturated fatty acids of the former lipids had been oxidized during storage at -35°C for 6 to 16 months. Discoloration by steaming resulted in a decrease in peroxide value and polymerization of oxidized glycerides. Brown polymers obtained after steaming for 20 min were lipophilic but not hydrophilic. They were fluorescent substances composed of 2-5 molar oxidized glycerides, mainly triglycerides, having intact saturated fatty acids and oxidized polyunsaturated fatty acids, and of nitrogeneous compounds (1.0-1.5% N).
日本水産學會の論文