魚肉ソ-セ-ジの脂質酸化に及ぼす亜硝酸塩およびヘム色素の影響〔魚肉ソ-セ-ジの脂質酸化と酸化防止-1-〕

概要

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Some factors which affect lipid oxidation in fish sausage were studied. The lipid oxidation was determined by TBA-distillation mothod. (1) In sausage which contained ca. 140 ppm sodium nitrite, lipid oxidation was observed after 1 week storage at 37°C, and after 2 weeks at 20°C. After these periods the TAB value in the sausage increased rapidly. Without addition of nitrite, oxidation proceeded quickly and without any relation to storage temperature. (2) Oxidation started at the surface of the sausage, gradually proceeding toward the center, thus showing the effect of oxygen penetrating throught the casign. (3) Washing the raw, ground meat for five times could not eliminate meat pigments which have catalytic effect on oxidation. (4) Rapid increase in TBA value occurred after considerable decrease in NO-heme pigments in the sausage. This suggests that the lipid oxidation was accelerated by the catalytic pigments which were regenerated through the destruction of nitroso-myochromogen. (5) Close correlation between TBA value and flavor evaluation of fish sausage was observed.
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