JP4291381B2 - 食肉の鮮度判定方法 - Google Patents
食肉の鮮度判定方法 Download PDFInfo
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- JP4291381B2 JP4291381B2 JP2007196644A JP2007196644A JP4291381B2 JP 4291381 B2 JP4291381 B2 JP 4291381B2 JP 2007196644 A JP2007196644 A JP 2007196644A JP 2007196644 A JP2007196644 A JP 2007196644A JP 4291381 B2 JP4291381 B2 JP 4291381B2
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- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
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- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
- G01N27/26—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating electrochemical variables; by using electrolysis or electrophoresis
- G01N27/416—Systems
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- G—PHYSICS
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N31/00—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods
- G01N31/20—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using microanalysis, e.g. drop reaction
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N31/00—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods
- G01N31/22—Investigating or analysing non-biological materials by the use of the chemical methods specified in the subgroup; Apparatus specially adapted for such methods using chemical indicators
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- G—PHYSICS
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N35/00—Automatic analysis not limited to methods or materials provided for in any single one of groups G01N1/00 - G01N33/00; Handling materials therefor
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- G01N2035/1027—General features of the devices
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- Investigating Or Analysing Biological Materials (AREA)
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Description
更に、魚種(魚肉)及び部位により、核酸関連化合物の濃度が異なっており、特定の化合物のみを測定する方法では正確な鮮度判定はできない。全体を測定し、K値を算出する方法が確実である。このことは鶏肉や畜肉に関しても同様である。
すなわち、同電圧を同時間印加した場合に泳動する距離は、ATPとADPとIMPとAMPはほぼ同一であって相互に区別できないが、イノシンとヒポキサンチンは泳動しない。その結果、電気泳動後に紫外線照射して得られたスポットを見るだけで肉眼的にもK値の大まかな値を推測することができる。
〔泳動しなかったスポットの全部(濃さと大きさを参酌)〕×100/〔2スポット全部(濃さと大きさを参酌)〕
過塩素酸の他に、除蛋白剤としては、エタノール、メタノール、トリクロル酢酸、ピクリン酸、タングステン酸、スルホサリチル酸等が挙げられ、熱水抽出法(加熱による除蛋白)等の方法を使用することができる。エタノールやメタノールを使用する場合には、試料に5倍量の80%アルコールを加えてホモジナイズする。
紫外線は厳格に波長250nmである必要はなく、波長250nmを近辺の紫外線であれば直ちにK値を知ることができる。
流通段階で正確なK値を知ることにより、食の安全と流通の合理化、食肉の合理的利用に供することができる。
捕れたてのカワハギを室温、4℃、0℃及び−20℃の4種類の保存方法で保存して検体とし、24時間、48時間、72時間及び96時間後のK値を測定した。
魚肉約200mgに、約2倍量の5%過塩素酸溶液を加え、小さな鋏で魚肉を細かく切り刻んでホモジナイズした。ホモジナイズした液に10MのKOHと1MのKOHを添加しながらpH試験紙を用いて中和した。これを静置し上澄液をサンプルとして利用した。
本発明の精度を検証するため、次のように各化合物群の1mM、5mM及び10mMの溶液を作製した。
(1) ATP+ADP+AMP+IMPの等量混合物溶液
(2) イノシン+ピホキサンチンの等量混合物溶液
上記(1)、(2)の各溶液について、1mM、5mM及び10mMの溶液を、実施例1で用いた電気泳動装置の緩衝液で湿潤させたろ紙の原点に、2μlずつマイクロピペットで滴下し、直ちに800Vの電圧を8分間印加した。
図2より明らかな通り、各化合物群のスポットは直線性を示し、濃度との間に比例関係が成立し、本発明による測定値は充分な信頼性を有することが確認された。
一昨日捕れて室温保存したイワシと当日に捕れたイワシのK値を、図3に示すスリット2を有するろ紙を用いて測定を行った。それぞれのイワシの魚肉約200mgに、実施例1と同様にして上澄液試料を得た。
図3に示すろ紙1のレーン3aに一昨日捕れたイワシの試料をスポット滴下し、レーン3bに当日捕れたイワシの試料を滴下し、実施例1と同様にして800Vで8分間電気泳動を行った。
レーン3bにはヒスチジンやカルノシンの発色はあったが、ヒスタミンの位置での発色はなかった。
本実施例においてはヒスタミンは定性分析のみであったが、濃度の判明している内部標準液を使用すれば正確な定量も可能である。
2 スリット
3 レーン
4 原点
5a 原点に残ったスポット
5b 泳動したスポット
Claims (6)
- 電気泳動枠にセットされ、泳動用緩衝液で湿潤された泳動用ろ紙の原点に、除蛋白剤水溶液を用いてホモジナイズした食肉片を静置して得られた上澄液の一定量をマイクロピペットでスポット滴下し、直ちに電気泳動を行い、そのまま乃至乾燥後紫外線を照射して浮かび上がる核酸関連化合物のスポットの大きさと濃さを比較観察し、原点に残るスポットの大きさと濃さが移動したスポットに比して相対的に小さいとき食肉が新鮮であると判断することを特徴とする食肉の鮮度判定方法。
- 除蛋白剤が過塩素酸の2〜10%水溶液であり、泳動用緩衝液が中性付近であることを特徴とする請求項1記載の食肉の鮮度判定方法。
- 紫外線照射下に浮かび上がったスポットをデジタルカメラで撮影し、原点に残るスポットと移動したスポットとの、それぞれの大きさと濃度をコンピューター処理により数値化し、次式によりK値を算出することを特徴とする請求項1又は2記載の食肉の鮮度判定方法。
K値=原点に残ったスポット×100/(原点に残ったスポット+移動したスポット) - 泳動方向に複数のスポットを等間隔に設け、1又は2のスリットに隣接するレーンに、スポット滴下することを特徴とする請求項1ないし3のいずれかに記載する食肉の鮮度判定方法。
- 泳動後、ろ紙に紫外線照射して発色する区間の長さを比較することを特徴とする請求項4記載の食肉の鮮度判定方法。
- 電気泳動後のろ紙を乾燥し、ジアゾカップリング剤と還元剤とからなる呈色試薬で発色させ、その面積からヒスタミンの含有量をも同時に測定する請求項1ないし5のいずれかに記載する食肉の鮮度判定方法。
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KR101734415B1 (ko) | 2015-06-30 | 2017-05-24 | 동국대학교 산학협력단 | 신선도 측정용 조성물 |
WO2021177433A1 (ja) | 2020-03-05 | 2021-09-10 | 国立大学法人北海道大学 | 食用動物の鮮度・熟成度評価装置、及び、鮮度・熟成度評価方法 |
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JP5816912B2 (ja) * | 2010-08-27 | 2015-11-18 | フジデノロ株式会社 | 核酸関連物質測定システム及び核酸関連物質測定方法 |
CN102692384B (zh) * | 2012-05-24 | 2014-04-23 | 广东工业大学 | 一种鱼粉中肌胃糜烂素的检测方法 |
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WO2021177433A1 (ja) | 2020-03-05 | 2021-09-10 | 国立大学法人北海道大学 | 食用動物の鮮度・熟成度評価装置、及び、鮮度・熟成度評価方法 |
KR20220150934A (ko) | 2020-03-05 | 2022-11-11 | 국립대학법인 홋가이도 다이가쿠 | 식용 동물의 신선도·숙성도 평가 장치 및 신선도·숙성도 평가 방법 |
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