Abstract
In order to study the role of nitrogenous compounds in the rusting of foods, VBN and Non-VBN fractions prepared from Jack Mackerel (Trachurus japonicus) muscle were shaken with autoxidized fatty acid methyl esters at 45°C. The solubility of the discolored products and the contribution of each fraction to the discoloration were studied. In the case of the reaction between VBN and autoxidized fatty acid methyl esters, nearly all of the discolored substances were lipophilic, whereas in the case of Non-VBN they were hydrophilic and lipophilic. On the basis of the observed effects of basic nitrogen amount, of the autoxidation degree of the fatty acid methyl esters, and of pH on the discoloration, it was assumed that Non-VBN compounds play an important role in the discoloration of foods.
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