Cytochrome C가 돼지지방의 산화에 미치는 영향을 조사하고자 돼지등 지방, cytochrome C, 아스콜빈산 및 아질산염을 사용하여 pH 5.8에서 지방산화도를 TBA방법으로 측정하였다. Cytochrome c첨가랑이 증가할수록 지방산화는 증가하였고, 산화증가정도는 Cytochrome c 첨가량이 증가할수록 감소하였다. 아스콜빈산이나 아질산염은 Cytochrome c의 지방산화촉진효과를 억제하지못하였으나, 두가지를 동시에 첨가하였을때는 지방산화촉진을 억제하였다. 결과적으로 가공육제품에 Cytoch-rome 가 다량함유된 염통을 첨가하여도 육제품 품질에 나쁜 영향을 주지 않을 것으로 사료된다.
The effect of cytochrome on pork fat oxidation was studied either in the absence or in the presence of nitrite and/or ascorbate. Results showed that the back-fat oxidation measured by TBA test increased with increasing concentration of cytochrome c but the Increment decreased with increasing concentration. The addition of ascorbate alone to cytochrome c did not prevent the oxidation. The same result was obtained with the addition of nitrite alone to cytochrome c. However, the backfat oxidation was pretented by the addition of nitrite and ascorbate together With the rendered fat, the trends were more obvious than with backpat.
