サンマ肉貯蔵中の酸素ガスによるトリメチルアミン-N-オキシドの分解抑制

• Published in: NIPPON SUISAN GAKKAISHI
• Main Authors: 佐藤, 渡, 志子田, 立平, 埜澤, 尚範
• Format: Article in Journal/Newspaper
• Language: Japanese
• Published: 日本水産学会
• Subjects: 酸素; サンマ; ジメチルアミン; トリメチルアミン; トリメチルアミン-N-オキシド分解物; 663; Pacific; Sea ice
• Online Access: http://hdl.handle.net/2115/47147; https://doi.org/10.2331/suisan.77.665

サンマの高鮮度維持を企図し，魚の生臭みや品質低下の原因となるトリメチルアミン-N-オキシド（TMAO）分解物の生成抑制方法を検討した。その結果，サンマを漁獲後ただちに海水氷に浸漬貯蔵すると分解物の生成が低く，さらにサンマ肉を酸素ガス下，5℃ で貯蔵すると，窒素ガス下に比べ保蔵中のトリメチルアミンおよびジメチルアミンの生成を抑制することができた。また，事前に 1 日酸素ガス処理をしてから冷凍貯蔵した場合も，血合筋で分解物の生成が低く，酸素ガスによる TMAO 分解物生成抑制効果が示された。 In relation to the distribution to international markets of Pacific saury Cololabis saira, which is an abundant resource, we investigated methods for inhibiting the degradation of trimethylamine-N-oxide (TMAO) into trimethylamine (TMA), dimethylamine (DMA), and formaldehyde, that cause quality loss and the characteristic fish odor. As a result, we identified that TMAO degradation during storage can be inhibited to a large extent by immersing the Pacific saury in the sea ice and storing it at low temperature immediately after harvesting. Moreover, when highly fresh Pacific saury muscle was stored at 5°C under gaseous oxygen, the production of TMA and DMA during storage was inhibited when compared with storage under gaseous nitrogen. Furthermore, when Pacific saury fillets were stored under oxygen for 1 day at 5°C prior to a frozen storage at -20°C, the generation of TMAO degradation products was inhibited in dark muscle during the subsequent frozen storage. These results indicate that gaseous oxygen had an inhibitory effect on the degradation of TMAO in the muscle of Pacific saury.