EFFECTS OF HOUTTUYNIAE-CORDATA AND REFINERY FINAL MOLASSES ON THE DEVELOPMENT OF OFFENSIVE ODOR IN PORCINE SMALL-INTESTINE DURING STORAGE

Porcine small intestine evolved a specific offensive odor only 0.5 to 1 day after storage at 20 degrees C. We investigated the effects of Ho uttuyniae cordata (dokudami), refinery final molasses (RFM), green tea , and brown sugar on the evolution of methylmercaptan and ethanol, whi ch were the main components of the volatiles which evolved from porcin e small intestine in storage. Furthermore, we determined their antibac terial effect and deodorant activity against methylmercaptan, as possi ble factors in reducing the offensive odor. Addition of those material s reduced the offensive odor during storage. In particular, dokudami, green tea, and RFM markedly suppressed the evolution of methylmercapta n. RFM was most effective in suppressing the growth of bacteria. Dokud ami had the highest deodorant activity, comparable to that of perilla leaves. However, the retardation of methylmercaptan evolution in situ cannot be simply explained by either of deodorant or antibacterial eff ect. It seems likely that the combined action of both effects affects the evolution of methylmercaptan in situ.