オキアミにおけるジメチルサルファイドの生成

概要

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A method for the rapid determination of dimethyl sulfide (DMS) in animal tissues and food products has been devised. By this method the concentration and distribution of DMS as well as dimethyl-β-propiothetin (DMPT) in the krill were studied. The following results were obtained. 1. Marked differences in the concentrations of DMS and DMPT were found among the 6 groups of frozen raw krill caught in different fishing grounds and seasons. In all samples analyzed, the concentration of DMS in the head part of frozen raw krill was found to be always higher than that in the tail muscle. 2. The concentrations of both DMS and DMPT in the frozen raw krill were very high as compared with those in all other shrimps examined. 3. The formation of DMS in frozen raw krill extract was extremely reduced by heat treatment. This suggests that DMS is enzymatically formed in krill viscera extract. 4. The concentration of DMS in the frozen raw krill increases considerably during storage at -10° or -20°C. 5. The amount of DMS formed in the krill by heating at lOO°C or 120°C for 30min was much lower than that formed enzymatically.
日本水産學會の論文