@article{oai:nagasaki-u.repo.nii.ac.jp:00008121,
 author = {金津, 良一 and 大橋, 英敏 and 田端, 義明},
 journal = {長崎大学水産学部研究報告, Bulletin of the Faculty of Fisheries, Nagasaki University},
 month = {Dec},
 note = {Mackerels obtained at fish-market and carp obtained alive and killed immediately were stored at 2～5℃, and estimating sulfhydryls (SH) in their meats by SEDLAK'S method, the following results were obtained. 1) Of mackerels, all protein-bound SH (PB-SH) showed a decrease throughout the period. However, the decreasing rate was not constant and a rapid decrease was observed at a certain time of the stored period. These tendencies may be thought to differ qualitatively from those of K-values which depend upon ATP break-downs. 2) The facts observed in 1) were nearly the same whether the meat of mackerels was ground or not. But, the decreasing rate in ground meat was the highest at the beginning of the stored period, while the rate in round fish meat was the highest on the 5th day. 3) Of mackerels, free SH (F-SH) that was mainly made up from protein-bound SH reactive to ELLMAN'S reagent in water, also decreased similar to PB-SH. But the size of decrease was far less than PB-SH. 4) PB-SH of carp meat showed a considerable increase at 12th hour of the death and decreased suddenly, but the decreasing became mild after 24 hrs. F-SH of carp meat also showed some increase at 12th hour of the death but the size of increase was very small., 魚市場より入手したサバおよび即殺後のコイを2～5℃に貯蔵し,その間における魚肉のSH含量の変化について調べ,次の結果を得た。1) サバの肉蛋白質に結合するすべてのSH (PB-SH)含量は貯蔵期間中減少し続けたが,減少速度はある時期に急激で,全体としては変動的であってK値の変化とは質的な相違が見られた。2) 1)に述べた点はサバをすり身とした場合も全魚体のままでもほとんど同様であった。しかし,すり身のPB-SH含量は貯蔵初期に急激な減少を示したが,全魚体のままでは5日後に急激な減少を示した。3) サバ肉についてDTNBによる遊離SH含量の測定を行なった結果は,PB-SH含量と同様な変化の傾向がみられたが,変化の幅がPB-SH含量に比べて著しく小さかった。4) 即殺したコイのPB-SH含量は貯蔵後12時間までかなりの増加を示し,その後急激に減少したのち,緩やかな変化に移行した。遊離SH含量も12時間までやや増加する傾向がみられた。, 長崎大学水産学部研究報告, v.36, pp.53-59; 1973},
 pages = {53--59},
 title = {低温で貯蔵した鮮魚肉蛋白質のスルフヒドリル基について},
 volume = {36},
 year = {1973}
}