Contribution of Milkfish Sarcoplasmic Protein to the Thermal Gelation of Myofibrillar Protein

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  • Contribution of Milkfish Sarcoplasmic P

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This research investigated sarcoplasmic protein (Sp-P) contribution to the thermal gelation of meat paste and myofibrillar protein. The Sp-P was recovered by an ultrafiltration unit from the wash water of milkfish meat paste preparations. Washed meat paste showed gel strength 1.4-2.0 times that of unwashed paste. This may be caused by the concentration effect of myofibrillar protein. Adding Sp-P increased gel strength in both washed and unwashed meat pastes. The larger the amount of Sp-P added, the stronger the effect. Suwari occurred at 40-50°C and modori occurred at 60-70°C for milkfish meat pastes irrespective of the addition of Sp-P. Sp-P addition (10mg/g) caused suwari indices to change from 41 to 51, and modori indices from 37 to 33. These results show that the additionof Sp-P improves thermal gelation, has a promotive effect on suwari and a restrictive effect on modori.

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