魚肉の凍結によるリン脂質分解促進

概要

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Enzymic decomposition of phosphatidylcholine (PC) in carp ordinary muscle was studied during storage at 0, -3, -5, -7, -11°C by the determination of glycerylphosphorylcholine (GPC). It had a maximum value at -5°C, and a minimum value at 0°C; thus the decomposition of PC was accelerated by freezing. Carp ordinary muscles were lyophilized at various dehydration rates. GPC productivity of dehydrated muscle was measured at 37°C for 10h and expressed as μmol of GPC per 10g of raw muscle. It increased with increase of dehydration rate, showing the maximum at the range of 60 to 80% dehydration, and then sharply decreased. On the other hand, the K value showed a constant value at the range of 0 to 45% dehydration and then decreased by degrees. GPC production in minced muscle, which must undergo the tissue disruption, was only slightly higher at 0°C than that in sliced muscle. Rapid freezing, which must repress the tissue disruption, showed higher GPC production than slow freezing. From these results, the authors concluded that the dehydration accompanied by ice formation due to freezing took an important role in the acceleration of PC decomposition in frozen muscle.
日本水産學會の論文