低温貯蔵中におけるタラ肉の脂質劣化に及ぼす破砕処理の影響

概要

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The deterioration of lipids of fish during cold storage has been extensively studied from the view-point of maintaining fish quality. In some of those studies minced flesh was used. It is presumed that the deterioration of lipids in the minced flesh is different from that in sliced flesh because in the former case many biological materials affecting lipid deterioration such as amino acids which act as antioxidants, hemoproteins, and enzymes are in greater contact with the lipids. However, no information has been available on the effect of mincing the flesh on the deterioration of lipids. In this study, the deterioration of lipids of minced cod flesh and sliced cod flesh stored at 0°C were compared. Two fillets were taken from one cod. One fillet of the matched pair was cut into four slices, each slice minced, and stored separately. The other fillet also cut into four slices and stored under the same conditions. At intervals of 0, 5, 10, and 15 days storage, the lipids were extracted from the sample and separated into polar lipid, triglyceride and free fatty acid fractions by column chromatography. The fatty acid compositions of these lipid fractions were analyzed by gas liquid chromatography. The results obtained indicated that by mincing the cod flesh the oxidation of lipids seemed to be prevented to some extent in the early stage of storage while the hydrolyses of lipids were remarkably promoted.
日本水産學會の論文