食塩が促進するリノレ-トの酸化に及ぼす魚肉エキスの影響〔英文〕

概要

論文の詳細を見る
Effects of the components of fish muscle on NaCl-catalyzed oxidation of lipid were examined using a model system consisting of microcrystalline cellulose, NaCl, water extracts of bigeye tuna and halibut muscles, and linoleate. The water activity of the model system was controlled at 0.84. The oxidation rate of linoleate was followed by the determinations of peroxide value and the percentage of unoxidized linoleate remaining in the model system. Sodium chloride alone catalyzed the oxidation of linoleate. The bigeye tuna extract acted as an accelerator on NaCl-catalyzed oxidation, while its outer fraction after dialysis showed a strong inhibitory effect on the oxidation. On the other hand, the halibut extract acted as an inhibitor on the NaCl-catalyzed oxidation of linoleate. Unlike the tuna extract, the inner fraction of the halibut extract was more effective than the outer fraction on the inhibition of NaCl-catalyzed oxidation. From these results, we conclude that some components of fish muscle behave as an accelerator and some others act as an inhibitor on the NaCl-catalyzed oxidation of lipid in fish products.
日本水産學會の論文