マイワシのK値測定に及ぼす真皮混入の影響

概要

論文の詳細を見る
In recent years, it has been suggested that through the rapid changes occurring in the postmortem degradation of nucleotides in fish muscle, the measurement of these degradative products might be correlated with the shelf life of the fish stored. An estimation of K value, 100×(HX+Ino)/(HX+Ino+IMP+AMP+ADP+ATP), was demonstrated as a measure of early autolytic changes of various fishes by the Japanese workers. Little or no information, however, is presently available on the rate and the extent of nucleotide d egradation in relation to the freshness of iced sardine. So, the work was done with sardine to define its degradation profile during iced storage. The assay of nucleotides, hypoxanthine, and inosine was conducted by ion-exchange chromatography. Levels of K value of sardine were fairly high in even the very fresh fillets. On the examination of its cause, it was confirmed that the high levels were derived from the occurrence of guanine in hypoxanthine fraction due to the unavoidable contamination of dermis in sampling, in addition to rather high inosine content of the dark muscle of sardine.
日本水産學會の論文