加熱によるサバ塩溶性タンパク質の有効リジンの損失〔英文〕

概要

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Loss of available lysine in salt soluble proteins of mackerel meat was determined. It showed that loss of available lysine by heating was accelerated by the addition of reducing sugar and its loss rate increased as the moisture content decreased and the pH value increased. Activation energy for available lysine losses was 16 kcal/mol at 15% and 50% moisture levels, while 30 kcal/mol at 80% moisture level. Available lysine losses in salt soluble proteins of Pacific marlin and walleye Pollack meats were also examined at the moisture content of 15%. Activation energies were 18 kcal/mol and 15 kcal/mol, respectively. There appeared no significant differences in the activation energy for available lysine loss among these fish species. It was observed that the loss rate of reducing sugar was always greater than that of available lysine in these reactions.
日本水産學會の論文