カツオ・マグロ缶詰の褐変(オレンジミート)防止に関する研究-1-解凍および製造工程中のグリコーゲン分解物量の変化

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The browning of canned skipjack and albacore is called "orange discoloration" and it is well-known that the appearance of orange discolored meat is particularly noted in brine frozen fish. It has been shown by YAMANAKA et al. that glucose-6-phosphate (G6P) is the sugar primarily responsible for orange discoloration. In this paper, changes in the amounts of glycolytic intermediates in skipjack meat during its canning process were examined in connection with the extent of the discoloration.The amounts of glycolytic intermediates in skipjack meat obtained from canning factories were 9-253mg/100g for glycogen, 8 ?? 319mg/100g for D-glucose, 22 ?? 229 mg/100g for G6P, and 237 ?? 858mg/100g for lactic acid.There existed a linear relation with a high correlation coefficient between the amount of D-glucose or G6P in defrozen meat and the intensity of orange discoloration. The most intense discoloration occurred in all skipjack meats with more than 150 ?? 200mg of G6P per 100g of meat.
日本水産學會の論文