Abstract
The relationships between the degree of orange discoloration of cooked meat and pH value, amount of glycogen, K value and metmyoglobin % of frozen meat of skipjack were examined to elucidate the mechanism involved in the discoloration. High pH values and high concentrations of glycogen in frozen skipjack meat were closely related to the appearance of the orange discoloration in cooked meat. It was further shown that the orange discoloration is caused by MAILLARD reaction as has been suggested by SHIMIZU et al., and that the responsible sugar involved is not glycogen itself, but D-glucose-6-phosphate which is produced enzymatically from glycogen or n-glucose during thawing of frozen skipjack and at an early stage of cooking. D-Glucose-6-phosphate is considered to react with free amino acids and/or muscle proteins at high temperatures to produce the orange discoloration.
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