| Budget Amount *help |
¥1,600,000 (Direct Cost: ¥1,600,000)
Fiscal Year 1989: ¥300,000 (Direct Cost: ¥300,000)
Fiscal Year 1988: ¥1,300,000 (Direct Cost: ¥1,300,000)
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| Research Abstract |
The color formation of cooked cured meat products involves basically reactions of muscle myoglobin (Mb) with added nitrite, resulting in the formation of nitrosomyoglobin (NOMb). In recent years, the so-called cutter curing method has generally been used in meat processing plants to shorten curing time for manufacturing emulsion-type sausages. In this case, the meat is cut immediately following the addition of nitrite and other curing agents. Still, the meat takes on a favorable red color similar to that by conventional curing, such as the wet curing method. Previous studies indicate endogenous muscle components, especially in low-molecular weight sarcoplasm(LMS) fraction, to rapidly and non-enzymatically promote this color reaction during cooking. The present work was undertaken to determine the effective endogenous factor essential to the color formation of cooked cured meat products, and clarify its mode of action.
The endogenous factor promoting the color formation was separated from the LMS fraction of porcine skeletal muscle by Sephadex G-15 gel and ion exchange chromatography. The fraction with strong color forming ability was found to have a molecular weight range from 200-550 daltons, to be rich in peptide-like substances. The promoting action of the LMS fraction on the color formation was also shown to be caused by the acceleration of heat denaturation of heme pigments. The active subfraction of LMS fraction was further separated, and a peptide consisting of three amino acids may be one of the endogenous factors, Conditions of the high-performance liquid chromatography (HPLC) for analysis of the LMS fraction were investigated, and the active components obtained by gel chromatography could be divided into 7-8 parts with gradient solvent system consisting of trifluoroacetic acid-acetonitrile.
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