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高水分活性域で起こる脱脂魚肉を含む魚油の酸化に及ぼす食塩の影響

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Title: 高水分活性域で起こる脱脂魚肉を含む魚油の酸化に及ぼす食塩の影響
Other Titles: Effects of NaCl on Oxidation of Fish Oil Containing Defatted-Muscles under Higher Water Activity Conditions
Authors: 高橋, 是太郎1 Browse this author →KAKEN DB
十河, 和明2 Browse this author
栗原, 秀明3 Browse this author →KAKEN DB
高間, 浩蔵4 Browse this author
Authors(alt): Takahashi, Koretaro1
Sogo, Kazuaki2
Kurihara, Hideyuki3
Takama, Kozo4
Keywords: fish oil
oxidation
NaCl
water activity
Issue Date: 20-Dec-1996
Publisher: 日本油化学会
Journal Title: 日本油化学会誌
Journal Title(alt): Journal of Japan Oil Chemists' Society
Volume: 45
Issue: 12
Start Page: 1359
End Page: 1361
Abstract: Effects of NaCl on fish oil oxidation under higher water activity conditions were investigated using a model system consisting of a mixture of sardine oil and chloroform-methanol-defatted sardine muscles. Oxidation rates were determined based on the induction period of oxidation at 20°C in oxygen absorption analysis. Increase in NaCl concentration or water activity shortened the induction period. NaCl may possibly hinder interactions of metal ions with proteins so that interactions between metal ions and oils become greater. In such a situation, higher water activity may enhance the mobility of metal ions with considerable accelerations of lipid oxidation.
高水分活性域で起こる魚油の酸化に及ぼす食塩の影響をクロロホルム-メタノールで脱脂したマイワシ普通肉の粉末とイワシ油の混合物を用いたモデル系で調べた。20℃における酸素吸収量の経時的変化により酸化誘導期間を求め,酸化の指標とした。用塩量を増やすことや水分活性を高くすることにより誘導期間が短くなった。食塩の添加は金属イオンと蛋白質の相互作用を妨げ,結果として金属イオンと魚油の相互作用を高めてしまうと推定した。また,水分活性が高くなるにつれて,金属イオンの易動度が増加して魚油の酸化を促進すると考えた。
Description: ノート
Type: article
URI: http://hdl.handle.net/2115/42713
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 高橋 是太郎

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