Antivariation property of antioxidative substance of freeze-dried meat treated with steaming

摘要

The effect of the present purified antioxidative substance on inhibiting inhibit variation was studied by a UV mutable (Umu) test using TA1535/pSK1002 strain(rat typhoid bacillus 1535 variant strain). The variant used were three species, namely, Trp-p-1 (3-amino-1,4 dimetyl-5- H-pyrido {4, 3-b} indole) and Trp-p-2 (3-amino-1-mdthyl-5-H-pyrido {4, 3-b} indole), as well as IQ (2-amino-3-metylimidazo {4, 5 f} quinoline). Inhibition of 30-40 percent was observed in the extract of freeze-dried pork subjected to heat-steam treatment, and as to the variation inhibition ratio, a strong effect of 74-100 percent was recognized in the purified antioxidative substance. It was said that active oxygen is closely concerned with the occurrence of the variant, so it was presumed that the purified antioxidative substance shows a high inhibition effect due to its action of eliminating active oxygen.