- 著者
- Toshihide NISHIMURA
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology International, Tokyo (ISSN:13417592)
- 巻号頁・発行日
- vol.4, no.4, pp.241-249, 1998-11-25 (Released:2009-08-14)
- 参考文献数
- 81
- 被引用文献数
- 18 42
It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is involved in the increase in free amino acids and peptides in meats during postmortem aging. Especially, the increase in free amino acids is thought to contribute to the enhancement of brothy taste including umami, while the increase in peptides is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins, while the increase in free amino acids is caused by the action of aminopeptidases C, H and P on the peptides during postmortem aging.
- 著者
- Yoshiaki MIYAKE Kanefumi YAMAMOTO Yasujiro MORIMITSU Toshihiko OSAWA
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology International, Tokyo (ISSN:13417592)
- 巻号頁・発行日
- vol.4, no.1, pp.48-53, 1998-02-25 (Released:2009-08-14)
- 参考文献数
- 18
- 被引用文献数
- 25 32
We investigated the antioxidative flavonoid glycosides in the peel extract of lemon fruit (Citrus limon). Six flavanon glycosides: eriocitrin, neoeriocitrin, narirutin, naringin, hesperidin, and neohesperidin, and three flavone glycosides: diosmin, 6,8-di-C-β-glucosyldiosmin (DGD), and 6-C-β-glucosyldiosmin (GD) were identified by high-performance liquid chromatography (HPLC) analysis. Their antioxidative activity was examined using a linoleic acid autoxidation system. The antioxidative activity of eriocitrin, neoeriocitrin and DGD was stronger than that of the others. Flavonoid glycosides were present primarily in the peel of lemon fruit. There was only a small difference in the content of the flavonoid glycosides of the lemon fruit juice from various sources and varieties. Lemon fruit contained abundant amounts of eriocitrin and hesperidin and also contained narirutin, diosmin, and DGD, but GD, neoeriocitrin, naringin, and neohesperidin were present only in trace amounts. The content of DGD, GD, and eriocitrin was especially abundant in lemons and limes; however, they were scarcely found in other citrus fruits. The content of flavonoid compounds in lemon juice obtained by an in-line extractor at a juice factory was more abundant than that obtained by hand-squeezing. These compounds were found to be stable even under heat treatment conditions (121°C, 15 min) in acidic solution.