Effect of Oxidizing and Reducing Agents on Off-flavor Development from the Irradiated Amino Acids or Fish Meat

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One of the most important problems associated with food irradiation processing is the off-flavor development. It is considered that the major cause of off-flavor is attributed to the decomposition products of amino acids, especially of the sulfur containing amino acids. The purpose of this paper is to describe the relationshipbetween radiolysis of amino acid and off-flavor development.Expeliments were carried about ordinary aminoacids, sulfur containing amino acids and raw fish meat. 1. Amino acid Aqueous solutions of amino acid (glycine, alanine, valine, leucine, isoleucine, threonine, serine, glutamicacid, aspartic acid, phenylalanine, tyrosine, tryptophan, proline, methionine, cystine, cysteine and cysteic acid, 40 gamma of each per ml.) were irradiated with cobalt 60gamma ray radiation facility at 0.27 and 1.80 Mrads. Afterconcentration under reduced pressure, the sample was analyzedcolumn chromatographically using Dowex 50W X-8 ion-exchangeresin by the method of Moore and Stein. The elution curves of alanine and aspartic acid areshown in Fig. 1 and 2. Conclusively the radiolytic mechanisms of neutral fatty amino acid, acidic amino acid, sulfur containing amino acid, imino acid and aromatic amino acid weredifferentrespectively. 2. Sulfur containing amino acid Aqueous solution of cystine (40 gamma per ml., almost the saturated solution at ordinary temperature) and of methionine, cysteine, cysteic acid and related compounds -α-amino-n-butyric acid, homo-serine- (each 200 gamma per ml.) were irradiated at 0.27 and 1.80 Mrads. The same methoddiscribed above was followed for analysis. The radiolytic pathway of methionine (Fig. 5) wassuggested by the column chromatogram (Fig. 4). Mechanism ofradiolysis of cystine (Fig. 3) was proposed by the same reason. As it was considered that off-flavor development fromcystine .and methionine were attributed to the intermediateproducts of oxidative decomposition, these sulfur containingamino acids were reinvestigated by irradiated by irradiationin the addition of oxidizing (potassium bromate and sodiumhypochlorite) or reducing agents (sodium hydrosulfite, pyrogallol and sodium sulfite) which promote or restrainthe radiolysis. Radiation induced off-flavor as well as ninhydrinreacted color were less when sulfur containing amino acidswere irradiated in the presence of oxidizing agents and werecontrary when reducing agents. 3. Fish meat added oxidizing or reducing agents Dosal meat of yellowfin tuna, Thunnus alabacares, was minced, added individually 0.1% of oxidizing or reducingagents which were used in experiment about methionine, andirradiarbed at 0.27 and 1.80 Mrads at -5°and +5°C. Off-flavor development from fish meat was weak in thecase of addition of oxidizing agent (especially potassiumbromate), but undesirable change of color was apparently. In the case of addition of reducing agents, off-flavordevelopment and change of color were in direct opposition.
日本食品照射研究協議会の論文

Effect of Oxidizing and Reducing Agents on Off-flavor Development from the Irradiated Amino Acids or Fish Meat

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日本食品照射研究協議会 | 論文

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