マグロ肉色とメトミオグロビン還元酵素活性との関係について-I

Abstract

In order to elucidate the relation between the colour of tuna meat and the activity of metmyoglobin reductase, a method for measuring its activity was examined using an extract prepared from big-eye tuna meat. The most convenient method was found to be one in which the reductase activity is calculated from the ratio of the optical density at 406 mμ (SORET maximum of metmyoglobin) to that at 415 mμ (SORET maximum of oxymyoglobin). It was demonstrated from absorp-tion spectra that the enzymatic reduction of metmyoglobin is accelerated by the removal of oxygen. As to the intracellular localization of the enzyme, it was suggested that it is not attached to particulates such as mitochondria, but is rather a fraction of myogen.