Antivariation Property of Antioxidative Substance of Freeze-dried Meat Treated with Steaming:Study on Storage Stability of Freeze-dried Foods, Part IV

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The effect of the present purified antioxidative substance on inhibiting inhibit variation was studied by a UV mutable (Umu) test using TA1535/pSK1002 strain (rat typhoid bacillus 1535 variant strain). The variant used were three species, namely, Tip-p-1 (3-amino-1, 4-dimetyl-5H-pyrido {4, 3-b} indole) and Trp-p-2 (3-amino-1-melthyl-5-H-pyrido {4, 3-b} indole), as well as IQ (2-amino-3-metylimidazo {4, 5-f} quinoline). Inhibition of 30-40% was observed in the extract of freeze-dried pork subjected to heat-steam treatment, and as to the variation inhibition ratio, a strong effect of 74-100% was recognized in the purified antioxidative substance. It was said that active oxygen is closely concerned with the occurrence of the variant, so it was presumed that the purified antioxidative substance shows a high inhibition effect due to its action of eliminating active oxygen.<BR>Vapor-heat treatment of freeze-dried meat for 60 minutes resulted in a loss of lipid rancidity due to development of an antioxidant activity. Because an aminocarbonyl compound synthesized in broth has been clarified to be a causative agent of this phenomenon, antimutagenicity of this antioxidant was investigated in this study.<BR>The following results were obtained from this study : <BR>The mutagenic activities of Tip-p-1, Trp-p-2 and IQ were inhibited by this antioxidant.
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