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标题：Effect of Water Content on the Generation of Mutagenicity in Heated Fish Meats
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作者：KIYOMI KIKUGAWA ; TETSUTA KATO
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1987
卷号：33
期号：1
页码：62-65
DOI：10.1248/jhs1956.33.62
出版社：The Pharmaceutical Society of Japan
摘要：We investigated the generation of mutagenicity by heating in fish meats with various water contents and in model system solutions containing creatinine, glucose and glycine. Comparison of the formation of mutagenicity in fish meats heated under air and steam suggested that loss of water accelerated the generation of mutagenicity. Experiments with the model system solutions indicated that the mutagenic activity produced in water alone was much less than that produced in the 10% water-diethylene glycol (or dioxane) system. Thus, a large amount of water inhibited the formation of the mutagenicity, and loss of water stimulated it. It seems unlikely that the activity of water influenced the formation of mutagenicity.
关键词：fish meat;water content;water activity;mutagenicity