抄録
The deterioration in quality of freeze-dehydrated food during the storage has received much attention in recent years. This paper is concerned with lipid oxidation and protein denaturation in freeze-dehydrated jack mackerel (Trachurus japonicus (TEMMINICK and SCHLEGEL) muscle, and possible relationships between them are discussed.
During the freeze-dehydrating process and the subsequent storage (37°C), protein denaturation measured by extractability of myofibrillar protein with 0.6M KCl and lipid oxidation measured by thiobarbituric acid value, peroxide value and carbonyl content extremely proceeded (Fig. 2, 3). It was found in model systems that the addition of lipid leads to promoting the change of TBA values and protein denaturation (Fig. 3), on the other hand, the removal of lipid and the addition of antioxidant lead to depressing the changes of TBA values and protein denaturation (Fig. 4, 5). Moreover, these pronounced influences on protein denaturation were capable of being detected after the curves of TBA values reached their peaks (Fig. 3, 4 and 5). These findings presumably indicate that protein denaturation late in the storage period primarily results from lipid oxidation, whereas protein denaturation during freeze-dehydrating process and eary in the storage period is caused mainly by other factors.
