Why Red Meat Fish Colored?
Okada (1990) stated that red meat contains myoglobin and hemoglobin that is prooksidan and rich in fat. The red color in the flesh of fish due to the high content of hemoproteinnya mioety composed of proteins, globin and heme structure. Among the existing hemoprotein, myoglobin is the most hemoprotein. Over 80% hemoprotein in red meat is myoglobin and hemoglobin. The content of myoglobin in red meat tuna can be more than 3500 mg/100 grams (Watanabe, 1990). It simply happens that causes rancidity in red meat tuna (Okada, 1990).
The main cause of the white meat and red meat is the content of the pigment, wherein the pigment myoglobin to be found on the main red meat (Winarno, 1984). According myoglobin shaped similar to hemoglobin smaller, which is approximately one-fourth part of the large hemoglobin. The myoglobin molecule consists of a single polypeptide chain consisting of 150 amino acid fruit.
The main cause of the white meat and red meat is the content of the pigment, wherein the pigment myoglobin to be found on the main red meat (Winarno, 1984). According myoglobin shaped similar to hemoglobin smaller, which is approximately one-fourth part of the large hemoglobin. The myoglobin molecule consists of a single polypeptide chain consisting of 150 amino acid fruit.
Based on physical properties, myoglobin is part of the sarcoplasmic proteins of meat, is soluble in water and dilute salt laruta (Clydesdale and Francis, 1976 and Kramlich et al (1973) describes some of the factors that affect the amount of hemoglobin and myoglobin in meat, among others, 1) the level of activity network, 2) the blood supply, 3) the level of oxygen demand and 4) age and species.
Carotenoids are a group of pigments that are yellow, orange, and red as well as soluble in oil (Winarno, 1984). Carotenoids are a group of pigments found in the skin, the tools in the fish's body and other parts of the fish (Simpson, 1962). Further stated that tuna fish, including many species of fish that contain carotenoids. This is because the pigment content of some types of fish can eat other fish or shellfish that contain carotenoids smaller. Pigments that have been isolated from tuna fish group is "tunaxanthin" and the pigment is the main characteristic of marine fishes in general (Simpson, 1962).
Carotenoids are a group of pigments that are yellow, orange, and red as well as soluble in oil (Winarno, 1984). Carotenoids are a group of pigments found in the skin, the tools in the fish's body and other parts of the fish (Simpson, 1962). Further stated that tuna fish, including many species of fish that contain carotenoids. This is because the pigment content of some types of fish can eat other fish or shellfish that contain carotenoids smaller. Pigments that have been isolated from tuna fish group is "tunaxanthin" and the pigment is the main characteristic of marine fishes in general (Simpson, 1962).
Xiong (2000 referred Nakai, 2000) states that the collagen protein is important is seabut sarcoplasmic miogobin who was instrumental in the red meat. Myoglobin molecule consists of two parts: part protein (globin) and nonprotein portion (heme). Further stated that the content of myoglobin in meat each different depending on the species.
On the type of tuna fish meat that has 2 types of white and dark meat, meat instead of high putihlah histaminnya while red meat is much less. For human consumption of red meat is safer than beef white when viewed in terms of histamine. Why little red meat histaminnya content, it is because of high red meat content of trimethyl amine oxide (TMAO), which serves to inhibit the formation of histamine (Winarno, 1993).
On the type of tuna fish meat that has 2 types of white and dark meat, meat instead of high putihlah histaminnya while red meat is much less. For human consumption of red meat is safer than beef white when viewed in terms of histamine. Why little red meat histaminnya content, it is because of high red meat content of trimethyl amine oxide (TMAO), which serves to inhibit the formation of histamine (Winarno, 1993).
Why Fish Colored White Meat?
Histamine is a compound found in fish flesh from Scombroidae family, subfamily Scombroidae, or other fish which have rotted in the flesh that there are high levels of histamine. Histamine in the meat produced by the work of an enzyme that causes the breakdown of histidine enzyme histidine decarboxylase. Through the process decarboxylase (pieces of carboxyl groups) produced histamine. Unit histamine levels in tuna meat can be expressed ppm (Hadiwiyoto, 1993).
Histamine is a compound found in fish flesh from Scombroidae family, subfamily Scombroidae, or other fish which have rotted in the flesh that there are high levels of histamine. Histamine in the meat produced by the work of an enzyme that causes the breakdown of histidine enzyme histidine decarboxylase. Through the process decarboxylase (pieces of carboxyl groups) produced histamine. Unit histamine levels in tuna meat can be expressed ppm (Hadiwiyoto, 1993).
There are 3 types of bacteria are able to produce histamine from histidine in high amounts, namely: Proteus marganii (bigeye, skipjack), Enterobacteri aerogenes (skipjack), Clostridium pefringens (skipjack) Almost all of histamine-forming microbes are negative and rod-shaped salt. Bacterial enzyme is more stable than the freezing temperature and can be reactive and very quickly after thawing (FDA, 1998). Histamine can accumulate in fish flesh because of the mishandling of raw materials before and after freezing. One of the enzymes that are still before freezing the fish, it can forward the formation of histamine in fish flesh regardless bacterial cell freezing injury during deviations (Baranowski et al, 1998)
Posts
0 comments :
Post a Comment