カツオ・マグロ缶詰の褐変(オレンジミ-ト)防止に関する研究-5-解糖系酵素の作用におよぼす凍結貯蔵中の温度上昇の影響

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Deep-frozen skipjack specimens were subjected to raised temperature treatments just before termination of the storage period in order to examine the effects of rises in temperature on the activities of glycolytic enzymes possibly responsible for the orange discoloration in skipjack meats. Group D was treated at 7-10°C for 7 hours; group H, at 0±1°C for two days interrupted by a one-day interval; group I, at 0±1°C for 4 consecutive days. The greatest decreases in glycogen phosphorylase and phosphoglucomutase activities occurred in group I, with lesser decreases in groups H and D. Intrinsic hexokinase activity was very low in the skipjack specimens used. No marked influence was found on phosphoglucose isomerase activity. Phosphofructokinase activity was remarkably affected, the lowest occurring in group I, followed by H and then D. In these groups, D-glucose 6-phosphate, added as the substrate, remained in the reaction mixture for the most part. These results infer that the accumulation of D-glucose-6-phosphate in skipjack meat is caused by decreased phosphofructokinase activity, the decrease being accelerated by rises in temperature during storage.
日本水産學會の論文