一氧化碳氣體與鮪肉中肌紅蛋白反應之特性   全文下載

Characteristics of Reaction between Carbon Monoxide Gas and Myoglobin in Tuna Flesh

為瞭解一氧化碳（CO）氣體與鮪魚肉中肌紅蛋白（Mb）反應的特性，因此以黃鰭鮪魚肉片（厚度1.5-2.0cm）為原料經CO氣體處理後，探討CO氣體與鮪肉中Mb結合後的吸收光譜及CO氣體對鮪肉片的滲透力。將CO氣體直接灌入鮪肉Mb抽出液中10sec，可以得到MbCO在可見光區域之特定吸收光譜，但經CO氣體處理30min之鮪肉的Mb抽出液則無MbCO之吸收光譜。即使經120hr之處理，其鮪肉之Mb抽出液並未顯現MbCO之吸收光譜。另外也發現CO氣體的滲透力極慢，需要1-4hr才能滲透到表面下2～4mm之中層部位，需要4-8hr才能滲透到表面下4～6mm之深層部位。經過CO氣體處理過之鮪肉的Mb抽出液，其570nm的吸光值會大於580nm的吸光值，可用來作為區別試樣有否經過CO氣體處理的定性方法。 In order to understand the characteristics of the reaction between carbon monoxide (CO) gas and myoglobin (Mb) in tuna flesh, yellowfin tuna steaks (thickness 1.5~2.0 em) were treated with CO gas. After treatment, the absorption spectrum of the Mb and the penetration of CO gas into the tuna flesh were analyzed. The specific spectrum of MbCO within the visible range was observed after bubbling CO gas directly into Mb extracts for 10 seconds. However, characteristic MbCO spectrum was not found for the Mb extracts from the tuna steaks treated with CO gas for 30 minutes. Neither was it found for the extracts from tuna steaks treated with CO for 120 hours. The penetration of CO gas into the tuna flesh was very slow. It took about 1~4 hours for CO to penetrate to 2 to 4 mm under the surface. The penetration time to reach 4 to 6 mm under the surface was about 8 hours. The Mb extracts from tuna flesh treated with CO gas had higher absorbance at 570 nm than at 580 nm. This characteristic could be used to determine whether a sample had been treated with CO gas."

In order to understand the characteristics of the reaction between carbon monoxide (CO) gas and myoglobin (Mb) in tuna flesh, yellowfin tuna steaks (thickness 1.5~2.0 em) were treated with CO gas. After treatment, the absorption spectrum of the Mb and the penetration of CO gas into the tuna flesh were analyzed. The specific spectrum of MbCO within the visible range was observed after bubbling CO gas directly into Mb extracts for 10 seconds. However, characteristic MbCO spectrum was not found for the Mb extracts from the tuna steaks treated with CO gas for 30 minutes. Neither was it found for the extracts from tuna steaks treated with CO for 120 hours. The penetration of CO gas into the tuna flesh was very slow. It took about 1~4 hours for CO to penetrate to 2 to 4 mm under the surface. The penetration time to reach 4 to 6 mm under the surface was about 8 hours. The Mb extracts from tuna flesh treated with CO gas had higher absorbance at 570 nm than at 580 nm. This characteristic could be used to determine whether a sample had been treated with CO gas.