ヒラメ魚肉混合によるシログチ及びマエソ加熱ゲルの戻り抑制効果

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タイトル別名
  • Inhibitory Effect of Mixing of Japanese Flounder Meat on Modori-Phenomena of White Croaker and Lizard Fish Heated Gels.
  • ヒラメギョニク コンゴウ ニ ヨル シログチ オヨビ マエソ カネツ ゲル ノ モドリ ヨクセイ コウカ

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In order to examine the effect of the mixing of Japanese flounder (JF) meat on the modoriphenomena of white croaker (WC) and lizard fish (LF) heated gels, a temperature-gelation relationship for pure gels and mixed gels were investigated. Unwashed (U) and washed (W) JF meats did not show modori. U-WC meat showed modori, while W-WC meat didn't. U- and W-LF meats showed modori, but it was reduced in W-LF meat. The modori of U-WC, U-LF and W-LF meats was reduced by the mixing of JF meat, and the effect of U-JF meat is higher than W-JF meat. Protease activity of the supernatants of pure meat and mixed meat homogenates was measured. U-WC and U-LF meats showed high protease activity at 60°C, and the protease activity was decreased by mixing U-JF meat. These results suggest that the U-JF meat contains an inhibiting factor to modori-phenomenon around 60°C of WC and LF heated gels.

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