가다랑어 빙장 중 발생하는 보통육과 혈합육의 지질산화 및 육색의 변화

Control of lipid oxidation and flesh color in skipjack(Katuwonus pelamis) muscle during ice storage

The present study investigated the effects of lipid oxidation on quality deterioration in the ordinary and dark muscles of skipjack (Katuwonus pelamis) in the early stage of ice storage. The lipid hydroperoxide content of the dark muscle was significantly higher (P<0.01) than that of the ordinary muscle during ice storage. However, the lipid hydroperoxide content in ordinary muscle tended to increase throughout the ice storage period. To distinguish the changes in color of the ordinary muscles, metmyoglobin formation was carried out. The metmyoglobin content of the ordinary muscle increased gradually accompanied by darkening of fish muscle color during ice storage. On the other hand, addition of ascorbic acid or 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox？？) to the ordinary muscle of skipjack significantly delayed the accumulation of lipid hydroperoxide and metmyoglobin formation. Thus, decrease of α-tocopherol contents in the ordinary muscles added with antioxidants was not observed during ice storage period. In conclusion, the rate of lipid oxidation of the skipjack ordinary muscle was closely related to accumulation of metmyoglobin formation, and addition of antioxidants into fish flesh is effective to delay lipid oxidation as well as myoglobin oxidation in post-mortem muscle.