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KMID : 0380619740060040209
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Korean Journal of Food Science and Technology
1974 Volume.6 No. 4 p.209 ~ p.213
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Studies on the Mechanism of Pigmentation during Storage of Canned Boiled Oysters
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Lee Tae-Young
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Abstract
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Pigments were extracted by aqueous acetone from the boiled canned oyster colored during storage and then the components were separated by thin layer chromatography.
Totally eleven pigments could be isolated including one yellow, one red, five orange or reddish orange and four green components, and their UV-visible spectra were measured. It can be envisioned from the electronic spectral study and color reaction on the indivisual pigments isolated from the brown acetone extracts that the green pigments as well as most of the yellow orange ones may be porphyrin derivatives originated probably from the chlorophyll and some of the orange pigments contains ketocarotenoids. In particular, the pigment of band 8 which is expected to be pheophytin a or its derivatives and the carotenoid band 7 seem to be the major pigment.
The close resemblance of the chromatogram of the colored muscle extract to that of the viscera suggests that the brown coloring material is probably originated from the viscera pigments.
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