- 作者: 藤本健四郎
- 作者服務機構: 日本東北大學農學部應用生物化學科
- 中文摘要:
在魚肉中的脂質,含有許多具生理活性且具有五或六個雙鍵的長鏈脂肪酸。這些高度不飽和脂肪酸容易氧化,而且
特別是沙丁魚皮的魚肉組織更會促進氧化的進行。沙丁魚皮的助氧化作用主要是一種脂氧合?所引起,和來自動物組織
比較起來,這種魚皮的酵素具有相當特異性。研究中並發現,利用脂質與蛋白質鍵結所產生的螢光物質可以有效測定魚
肉氧化劣變的程度。
n - 英文摘要: Lipids in fish meat are specifically abundant in physiologically active long chain fatty acids (PUFA)with five or six double bonds. These PUFA are fairly susceptible to oxidation, and fish tissues, especiallysardine skin, accelerated the oxidation extensively. The prooxidant in sardine skin is suggested to be an en-zyme whose properties are quite unique among lipoxygenases reported from animal tissues. Protein-boundfluorescence was found to be a good indication of oxidative deterioration in fish meat.
- 中文關鍵字: fish; fluorescence; hydroperoxide; lipid oxidation; lipoxygenase; peroxide value; polyunsa-turated fatty acid; sardine.
- 英文關鍵字: --