Effect of temperature on reactions of heat-induced gel formation in smooth dogfish muscle.
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- Kaminishi Yoshio
- The United Graduated School of Agricultural Science, Kagoshima University
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- Miki Hidemasa
- Faculty of Fisheries, Kagoshima University
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- Isohata Tooru
- Faculty of Fisheries, Kagoshima University
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- Nishimoto Jun-ichi
- Faculty of Fisheries, Kagoshima University
Bibliographic Information
- Other Title
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- ホシザメ筋肉の加熱ゲル化反応に及ぼす温度の影響
- ホシザメ キンニク ノ カネツ ゲルカ ハンノウ ニ オヨボス オンド ノ エ
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Description
Effects of temperature on gel hardness of heat-induced meat paste gel and turbidity of myosin B solution prepared from shark muscle were investigated by applying to kinetics.<br> Their changes with time apparently proceeded to first-order reaction. The Arrhenius plots of their change rates for gel hardness and turbidity showed two straight lines with different slopes and indicated in the transition at 50 and 51°C, respectively. On the other hand, the gel hardness changed little up to 40°C and then increased to 70°C. The turbidity increased at 40-50°C and then decreased gradually on increasing the temperature. The typical network structure of heat-induced myosin B gel was observed above 50°C by scanning electron micrographs.<br> The results described above showed that the gel-forming reaction system of meat paste from smooth dogfish muscle during heating could be divided into two characteristic temperature ranges: below and above 50°C. The aggregation reaction takes place below 50°C and the gelation reaction occurs above 50°C.
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 56 (8), 1285-1292, 1990
The Japanese Society of Fisheries Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001206412080384
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- NII Article ID
- 130001545093
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL BIB ID
- 3681104
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed