2010 Fiscal Year Final Research Report
Inactivation of blackening enzymes in crustaceans by inert gases and prevention of blackening.
| Project/Area Number |
19208020
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| Research Category |
Grant-in-Aid for Scientific Research (A)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Fisheries chemistry
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| Research Institution | Kyoto University |
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Principal Investigator |
HIRATA Takashi Kyoto University, 大学院・農学研究科, 教授 (40273495)
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| Co-Investigator(Kenkyū-buntansha) |
SUGAWARA Tatsuya 京都大学, 大学院・農学研究科, 准教授 (70378818)
MAKINO Yoshio 東京大学, 農学生命科学研究科, 准教授 (70376565)
ITO Shosuke 藤田保健衛生大学, 医療科学部, 教授 (70121431)
WAKAMATSU Kazumasa 藤田保健衛生大学, 医療科学部, 教授 (80131259)
SUGAWARA Tatsuya 京都大学, 大学院・農学研究科, 助教 (40395653)
ADACHI Kosuke 高知大学, 教育研究部自然科学系, 准教授 (00399114)
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| Project Period (FY) |
2007 – 2010
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| Keywords | メラニン / 二酸化炭素 / エビ / 黒変 / フェノール酸化酵素 / ホルムアルデヒド |
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| Research Abstract |
Blackening in crustaceans was controlled under carbon dioxide (CO_2). The structure in the vicinity of active site of the blackening enzyme may be altered by the action of CO_2. A novel enzyme was cloned from plasma of kuruma prawn Marsupenaeus japonicus. Formaldehyde was not observed in the prawn during storage under CO_2. Blackening of the prawn was accompanied by the loss of functional components. The growth of Vibrio parahaemolyticus in Alaskan pink shrimp Pandalus eous was effectively suppressed under CO_2. These results showed that CO_2 is a useful tool for prevention of blackening together with suppression of growth of food poisoning Vibrio.
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Research Products
(20 results)
