アユ組織における特有な揮発性成分の酵素的生成

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タイトル別名
  • Studies on the Odor of Fishes-II. Enzymatically Generated Specific Volatile Compounds in Ayu Tissues.
  • アユ組織における特有な揮発性成分の酵素的生成〔英文〕
  • アユ ソシキ ニ オケル トクユウ ナ キハツセイ セイブン ノ コウソテキ

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Enzyme activity that involves generation of volatile compounds in selected tissues of ayu were studied. Lipoxygenase-like activity was found in crude enzyme from skin and gill tissues of ayu, but was not detected in the muscle tissue. The skin enzyme was found to be unstable; half inactivation occurred after 4 hours during storage at 0°C. Optimum pH and temperature were observed 7.4 and 25°C, respectively. Volatile compounds generated by the skin enzyme was dependent on the substrate of polyunsaturated fatty acid (PUFA). Five compounds including 1-octen-3-ol and (E)-2-nonenal were formed from arachidonic acid, and four compounds that include (E, Z)-2, 6-nonadienal and 3, 6-nonadien-1-ol were generated from eicosapentaenoic acid or docosahexaenoic acid.<br> It suggests that those C9 carbonyls and alcohol which contribute to the ayu aroma may have been generated from the lipoxygenase-initiated oxidation of PUFA in the ayu skin tissue.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 58 (3), 559-565, 1992

    公益社団法人 日本水産学会

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