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水産物におけるジメチル-β-プロピオテチンの蓄積とジメチルサルファイドの生成に関する研究
https://fra.repo.nii.ac.jp/records/2005263
https://fra.repo.nii.ac.jp/records/2005263d3e533ce-377d-4925-8120-7a9c20dae716
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2024-05-22 | |||||
| タイトル | ||||||
| タイトル | 水産物におけるジメチル-β-プロピオテチンの蓄積とジメチルサルファイドの生成に関する研究 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Studies on the Accumulation of Dimethyl-β-propiothetin and the Formation of Dimethyl Sulfide in Aquatic Organisms | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| 著者 |
飯田, 遙
× 飯田, 遙 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Volatile sulfur compounds are known to provide sensitive effect on sea food flavor because their absolute thresholds are very low levels. Dimethyl sulfide (DMS) is one of the volatile sulfur compounds and also known to provide suitable smell as "Iso-no-kaori" (seashore-like smell) for sea foods. DMS shows a favorable smell similar to that of crab meat when the content of DMS is less than hundred ppb in the materials. But when the content reaches more than a few ppm, DMS is perceived as offensive odor or bad smell by organoleptic judgement. Generally, DMS is present as a minor volatile compound in sea foods. There- fore, it is difficult to release only DMS from other compounds. Most of previous reports for DMS content in foods were concerned with only qualitative or half-quantitative analysis using AgCl₂ solution etc. In order to determine volatile sulfur compounds, it hes been desired to develop a rapid and easy quantitative method. In the present paper, it was attempted to use cold-trap method and gas-liquid-chromatography (GLC) for determination of volatile sulfur compounds. As a result of using these methods newly devised, volatile sulfur compounds could be analyzed rapidly and easily. The concentration, distribution and vicissitudes of volatile sulfur compounds, especially those of DMS and dimethyl-β-propiothetin (DMPT) which is a precursor of DMS in aquatic organisms were studied. And an enzyme converting DMPT to DMS and the influence of DMS on marine products ware also studied. 1) Analytical method of volatile sulfur compounds In most of the previous works, volatile sulfur compounds have been estimated by separating them as an adduct of bromine or mercuric chloride or as a derivative of chloramine-T, or by means of the head space-GLC. But their analytical methods seemed qualitative rather than quantitative. The author established a rapid and easy method for quantitative analysis of volatile sulfur compounds by the use of cold-trap method and GLC apparatus equipped with flame photometric detector which is highly sensitive to sulfur compounds. In consequence, DMS of 5-6 samples was analyzed per hour. DMPT was analyzed after it was converted into DMS in alkaline solutions. 2) Contents of DMS and DMPT in aquatic organisms It was generally said that DMS in sea algae was characteristic in Rhodophyta and Chlorophyta. Among Phaeophyta, DMS was reported to be present only in Laminaria sp. In the present work, the contents of DMS and DMPT in 20 species of Phaeophyta, 6 species of Rhodophyta and 4 species of Chlorophyta were determined. The results showed the fact that DMS and DMPT were detected in all samples examined, but there was no peculiarity among the species in the level of DMS and DMPT. DMS and DMPT contents in various parts of shrimp and shellfish were determined. Most samples showed high level in DMPT contents in various parts of the body, and the contents of DMS in edible parts were shown to be less than a few hundred ppb, and DMS at those levels was judged as favorable smell. In the case of Antarctic krill, the contents of DMS and DMPT were very high compared with shrimp. This large amount of DMS was suggested to be responsible for the offensive odor of krill. In fish, the contents of DMS and DMPT were very low in contrast to sea algae, shrimp and shellfish. However large amounts of DMPT were found from Alaska pollack that ate one's fill on Northern ocean krill. It was suggested that the levels of DMPT in fish depended on the diet. Contents of DMS and DMPT in cultured oyster were determined throughout the year. The result showed that the concentration of DMS in the oyster increased from spring to the beginning of summer and decreased from the end of summer to winter. But seasonal variations of DMPT concentrations in the oyster were not observed. DMPT was detected in all samples containing fresh water organisms examined. This fact suggests that the material is widely distributed in aquatic organisms, and this finding differs from the conventional view. 3) Effect of diet on DMS and DMPT contents in fish DMPT contents in sardine which usually contained relatively high amount of DMPT in muscle as compared with other fish became very low after cultivation on a diet containing low level DMPT. On the other hand, DMPT contents in carp and rainbow trout which generally contained low level DMPT increased rapidly when the fish was fed with a high level DMPT diet. But the DMPT accumulated in carp or rainbow trout decreased rapidly by feeding on low DMPT diet. Mejina Girella punctata did not accumulate DMPT in body, even if the fish was fed on a high level DMPT diet. It is suggested that the differences in accumulation, metabolism and excretion of DMPT in fish were due to the physiological ability of fish species. 4) Degrading enzyme for DMPT in krill Each extract of krill, oyster viscera and Botan-aosa (sea algae) produced DMS on incubation, but the activity producing DMS decreased immediately by heat treatment. Additionally, the amount of DMS varied with incubation temperature and pH. Thus, it seemed that the DMS formation was derived from enzymatic action. Then, the action was studied by the use of krill extract that showed the highest activity in all samples examined. This krill enzyme hes been shown to be very stable at pH range 6-8 and considerably stable to NaCl. Krill also showed the highest activity to produce DMS from synthetic DMPT at 45°C and pH nearly 7.5. This enzyme activity was observed to be inhibited by adding oxidizing and reducing agents, EDTA, p-CMB and some chlorides of heavy metals. The enzyme of krill was purified by mean of Sephadex G-200 gel filtration and polyacrylamide gel electophoresis. The molecular weight of the enzyme protein was estimated to be 120,000, and the protein consisted of two subunits each having about 58,000 dalton. 5) Effect of DMS and DMPT on food On DMPT and DMS in sardine, the changes in their amounts during storage at 5°C and room temperature, respectively, were examined. The result was that the DMPT decreased initially and DMS slightly increased. When the sample had become spoiled, DMS increased together with other volatile sulfides such as hydrogen sulfide and methylmercaptan. This function might be due to action of microorganisms. In Hoshinori (dried laver) that seems to be independent of microbial decomposition and enzymatic action, degradation of DMPT proceeding during storage, and the degrading seed was higher when the storage temperature was higher. This suggested the natural break down of DMPT in dried laver. There were few findings on the relationship between DMS contents and sensory evaluation on foods. But from a few literature and some facts that were related to the present paper, it seemed that the sensory evaluation on DMS in food showed large individual differences. Further, it seemed that the favorable amounts of DMS differed according to the kind of foods. Thus even a considerable amount of DMS in marine algae have being highly prized as "Iso-no-kaori", and not more than hundreds ppb of DMS are permitted on shrimp, crab or shellfish. In fish, however, over a hundred and fifty ppb of DMS are judged as offensive odor. Except particular fish such as Mejina, many cases of offensive odor owing to DMS in fish are assumed to be dependent on the fact that DMS occurs by heat degradation of DMPT when the fish is tightly sealed and treated under high temperature, such as canned products. | |||||
| 言語 | en | |||||
| 書誌情報 |
ja : 東海区水産研究所研究報告 en : Bulletin of Tokai Regional Fisheries Research Laboratory 巻 124, p. 35-111, ページ数 77, 発行日 1988-02-29 |
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| 出版者 | ||||||
| 出版者 | 東海区水産研究所 | |||||
| 言語 | ja | |||||
| 出版者 | ||||||
| 出版者 | Tokai Regional Fisheries Research Laboratory | |||||
| 言語 | en | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| 収録物識別子 | 0040-8859 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00156834 | |||||
| 情報源 | ||||||
| 識別子タイプ | Local | |||||
| 関連識別子 | tokai_k_124_35 | |||||
| 関連サイト | ||||||
| 識別子タイプ | URI | |||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010392154 | |||||
| 言語 | ja | |||||
| 関連名称 | 日本農学文献記事索引(agriknowledge) | |||||
