魚肉加工品中における防腐剤の挙動と防腐作用に関する研究IV

魚肉製品に添加したニトロフラゾーンの抗菌力の挙動

抄録

The present experiment was undertaken to elucidate the behavior of nitrofurazone in fish meat, because of the paucity of literatures related to the problem. Using the spores of Bacillus cereus var. mycoides ATCC 9634 as a test organism, the recovery rate of activity of nitrofurazone was estimated by the cylinder-plate assay method on fish meat after heat processing at 85°C for 30 minutes.
The rate of recovery was found better in the fish with white-colored meat than those with red-colored one (Table 2). It was also noted that the activity of nitrofurazone was not decreased in water, buffer solution, carbohydrate, protein, and broth medium (Table 1).
Experiment conducted on whale meat indicated that inactivation of nitrofurazone occurred when the heating temperature was raised over 70°C (Fig. 2).
Addition of nitrite into red-colored meat of fish restored the activity of nitrofurazone which should be partly inactivated by heating in the system. Added nitrite probably react with Fe ion naturally contained in myoglobin and consequently loss of catalytic action of Fe ion may cause the regeneration of antibacterial activity (Table 3).
From Table 4, the adsorption of nitrofurazone to the fish meat protein or a transfer of nitrofurazone to the oil in food will be little account for lowering recovery rate and the reducing substances formed in heating process may play a major part of this phenomenon.