食肉および食肉製品の赤色色素の安定性に及ぼすカルノシンの添加効果  [in Japanese] Effect of the Addition of Carnosine on the Color Stability of Meat and Meat Products  [in Japanese]

Access this Article

Search this Article

Author(s)

Abstract

豚肉に食塩を添加し好気的に保持すると変色や色素量の減少が起こるが, これらに対するカルノシンによる抑制効果を調べた。と畜後24時間の豚腿部挽肉に食塩を2%添加し, これにカルノシンを0.5~1.0%添加した試料を調製し好気的条件下で1週間, 2~3℃で保存した。その結果, カルノシン無添加の試料と比べ, 添加試料では赤色度が増加し, カルノシンは食塩添加によるヘム色素の減少を抑制した。カルノシン添加によりミオグロビンのメト化率およびTBAR値は共に低くなり, 貯蔵中の脂質酸化は抑制された。この系に, 亜硝酸ナトリウムを100ppm添加し嫌気的条件下 (真空包装) で1週間塩漬し加熱した結果, 対照となる無添加試料と比べ0.5%カルノシン添加試料で発色率が高くなった。加熱塩漬肉試料では, カルノシン添加量が多いほどpH値が上昇し, クッキングロスが減少した。そのpH値を無添加区と同じになるように塩酸で調整し加熱したところ, カルノシンを添加した試験区で発色率が高く, 残存亜硝酸塩量の低下が認められた。ミオグロビンのモデル溶液での実験結果から, 未加熱系ではpH5.5およびpH7.5のどちらの系にも色調に変化はみられなかったが, 亜硝酸塩を加えて加熱するとミオグロビンは赤色化し, その75%アセトン抽出液には413nmに鋭い吸収ピークが認められた。

The present study was conducted to examine the effects of the peptide, carnosine, on discoloration of and decrease in heme pigments in meat, subsequent to the addition of NaCl. Following treatment with 2% NaCl, minced pork was stored at 2-3°C for 1 week at 0 and 1.0% carnosine under aerobic conditions. This peptide inhibited decrease in heme pigments in the presence of NaCl. Metmyoglobin formation and TBAR decreased, thus indicating lipid oxidation to be controlled by carnosine. Following NaNO<sub>2</sub> (100ppm) addition and storage for 1 week under anaerobic conditions (vacuum-packed), the color forming ratio increased in the 0.5% carnosine-added sample beyond that of the control. With further increase in carnosine, pH increased and cooking loss decreased in cooked cured meat. When pH of raw cured meat with carnosine was made the same as that of the control, this ratio took on an even higher value. Residual nitrite in the carnosine-added meat was noted to have decreased. In the case of the myoglobin model solution, uncooked sample showed no color change either at pH 5.5 or 7.5. The solution became reddish with cooking and a sharp absorption peak was seen at 413nm for the 75% acetone extract of the sample. This reddening was considered due to an unknown myoglobin derivative, differing from the cooked cured meat pigment (nitrosohemochrome).

Journal

  • Nihon Yoton Gakkaishi

    Nihon Yoton Gakkaishi 36(2), 47-51, 1999-06-30

    The Japanese Society of Swine Science

References:  15

Codes

  • NII Article ID (NAID)
    10008285282
  • NII NACSIS-CAT ID (NCID)
    AN10202971
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    0913882X
  • NDL Article ID
    4803488
  • NDL Source Classification
    ZR22(科学技術--農林水産--畜産)
  • NDL Call No.
    Z18-1082
  • Data Source
    CJP  NDL  J-STAGE  JASI 
Page Top