魚介類の脂質過酸化とPAF様リン脂質の生成 : 魚肉の部位や保存, 調理による影響

Abstract

The relation of the lipid peroxidation and the generation of the PAF-like activities which exist in fishes were examined from the viewpoint of parts of the fish meats, storage and cooking. 1. PAF-like activity of the red muscle was remarkably higher than those of lean and fat muscles of tuna.Investigations of correlation between the PAF-like activities produced by peroxidation of CGP and contents of PUFA and alkyl ether-linked subclass in parent CGPs, revealed that the higher activity of red muscle were rich in alkyl ether-linked subclass and docosahexaenoate (DHA). 2. The generation of PAF-like activity and lipid peroxidation under saving of the meats of mackerel, were examined, using meats of just after the purchase, cold storage saving (at 4℃ for 4 days), and freezing (at -40℃ for 30 days). In the meat of the cold storage saving, the TBARS value was the highest, and the PAF-like activity was also the highest. The content of CGP of the meat decreased to about 50% of that of just after the purchase, and contents of alkyl ether-linked CGP increased about 4 times, by the cold storage.From these results, it was indicated that the enzymatic hydrolysis of CGP progressed under cold storage. 3. The PAF-like activities exist in the mackerel meats increased by the cooking (baked, fried), and the TBARS also showed high values. Although the vinegar cured mackerel is not heating cooking method, the PAF-like activity was the highest after 2 days. Furthermore, it became clear that the generation of PAF-like activity and lipid peroxidation were suppressed, when ginger and sesame were used in the cooking.