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“ú–{—â“€‹ó’²Šw‰ï˜_•¶W@Vol.24CNo.3@—vŽ| |
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Analysis of Metmyoglobin Formation Rates in Frozen Tuna Meat during Frozen Storage
Chotika VIRIYARATTANASAK EManabu WATANABE EToru SUZUKI
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@Formation of metmyoglobin (metMb) in frozen tuna meat stored at -90, -60, -40, -30, -20,
and -10Ž for approximately 6 months was investigated. The reaction rate of metMB formation
was estimated from a linear plot of ln ([M‡ - Mt] /[M‡ - Mo]) and storage time (t)
for each storage temperature (Ts) (M‡, Mt, and Mo are metMb contents at times t = t‡,
t, and 0, respectively). When M‡ was assumed to be 100%, the rate of metMb formation
followed the first-order reaction only during the early stage of storage period.
MetMb formation, however obeyed the first-order reaction for all test temperatures even during
long-term storage when M‡ was assumed to be dependent on storage temperature (M‡(Ts)).
A discontinuity was observed in the temperature dependence of M‡(Ts) at storage
temperature range between -60 and -40Ž, which was attributed to the glass transition
of protein system. On the other hand, the temperature dependence of metMb formation
did not show a significant change over all storage temperatures.
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ƒL[ƒ[ƒhFReaction rate, Metmyoglobin formation, Glass transition, Tuna, Frozen storage
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