脂質簡易抽出法併用による魚肉脂質の酸化度評価

概要

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Assessment of fish muscle lipid oxidation was performed by using a color difference meter subsequent to a novel rapid lipid extraction procedure, which was achieved by applying (internally cross-linked) starch-grafted-polyacrylate. The color stimulus ΔX ΔT ΔZ values of 5% chloroform solution of the extracted lipid were borne out to be suitable independent variables in assessing the oxidation rate especially for the early stage of oxidation. This approach was practically viable for ordinary muscles without liposoluble pigments such as those of sardine and arabesque greenling, but could not be applied to fish which contain liposoluble pigments e. g. carotenoids. A fragrance meter equipped with synthetic bilayer lipid was applicable to monitor the early off-flavor of fish oil which is impossible to detect with a hydrogen flame ionization detector of gas chromatograph.
日本水産學會の論文