レトルトかまぼこの硫化水素生成に及ぼすSH基封鎖剤,酸化剤および還元剤の影響〔レトルトかまぼこの品質改良に関する研究-3-〕

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Effects of added chemicals such as SH-group blocking agents, oxidizing agents and reducing agents on the production of hydrogen sulfide in retorted Kamaboko were examined. The addition of disodium maleate or N-ethylmaleimide at 0.01M level reduced the concentration of hydrogen sulfide in retorted Kamaboko by about 60 and 70%, respectively. However, disodium fumarate was not effective. Among the oxidizing agents, both of potassium bromate and potassium ferricyanide at 0.01M level inhibited the production of hydrogen sulfide almost completely, but hydrogen peroxide at the same concentration level did not inhibited. However, potassium bromate at use level promitted Japanese Sanitation Law was not effective. The addition of sodium sulfite, sodium bisulfite or sodium hydrosulfite at 0.01M level inhibited the production of hydrogen sulfide. On the other hand, those reducing agents such as sodium ascorbate and sodium nitrite increased the concentration of hydrogen sulfide to about 210 and 180%, respectively.
日本水産學會の論文