魚肉の褐変に関する研究-XI

糖,リン酸,アルギンおよびリシン含量におよぼす加熱の影響

抄録

Sugar, phosphate, arginine, and lysine were analyzed to examine the effect of heat on their contents in flesh, and whether they have connection with browning of flesh by heat.
The results obtained may be summarized as follow. Level of total acid-soluble hexose was decreased significantly by heat in browned flesh, but little change was seen in flesh which was not browned. On the other hand, change in level of total acid-soluble pentose gave no correlation with browning of flesh. Inorganic phosphorus in flesh of every species tested here were increased by heating, and seemed to be independent of browning of flesh, although inorganic phosphorus accelerates browning of amino-sugar system.
Total and soluble arginine, and total lysine in flesh were decreased by heat not only in browned flesh but in unbrowned one, whereas soluble lysine was increased. However, extracts prepared from raw flesh lost a considerable amount of lysine and browned on heat treatment.
These results suggest that the content of total acid-soluble hexose plays an important role as a limiting factor in the browning of flesh, and that lysine which occurs in soluble form in raw flesh possibly relates to browning to some extent.