Mechanism and preventive methods on browning of seasoning pickled meat [Japanese]

摘要

Color deterioration, browning of meat, was observed during soaking in seasoning pickles, so it was aimed to elucidate the mechanism and preventive methods. The deterioration was due to the promotion of autoxidation of heme protein from the oxygenated form to the met form by allicin, a component in garlic. This met formation was 1st order reaction and the half-life was 20 min in the case of 4% garlic solution. The power of met formation by 6.25% garlic solution was equivalent to 0.002% potassium ferricyanide or 5% of 2-butanone oxime. The met formation by garlic was depressed by 1% sodium ascorbate. DADS (diallyl disulfide), i.e., allicin decomposition product, has a garlic smell. However, DADS slowly promoted met formation of heme protein and the half-life was 7-12 hours. When garlic was heated, the met formation was depressed by inactivation of alliinase. It was inhibited more when garlic was heated and then cut rather than when it was cut and heated, but the browning couldn't be prevented completely the half-life was 4-5 hours. Though garlic existed, reduced heme protein solution didn't progress to met formation. Reduced heme protein in meat was maintained by means of packaging with an oxygen absorber and thus browning could be prevented. Frozen meat in a deoxygenated package containing oxygen absorber didn't develop browning during storage for one month.