坐りによる肉糊のゲル形成とミオシンの交差結合反応

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タイトル別名
  • Cross-linking reaction of myosin in the fish paste during setting (Suwari).
  • すわりによる肉のりのゲル形成とミオシンの交差結合反応
  • スワリ ニ ヨル ニクノリ ノ ゲル ケイセイ ト ミオシン ノ コウサ ケツ

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The frozen surimi of Alaska pollack was ground with 3% salt. The salted paste was submitted to setting, so-called “SUWARI”, at a fixed temperature of 20°or 30°C. During the setting, a portion of the paste was taken out to assess the gel strength before and after heat treatment at 90°C for 40min. Another portion was used to solubilize protein of the paste with a medium containing SDS, urea and 2-mercaptoethanol, and to analyze the soluble protein by SDS-poly- acrylamide gel electrophoresis.<br>The solubility of the paste slightly decreased with the prolonged setting, whereas the disappearance of myosin heavy chain in it became evident when still in high solubility.<br>The increase in gel strength of both gels with and without heat treatment was accompanied by the decrease in myosin heavy chain and a concomitant produce of cross-linked myosin heavy chain with large molecular sizes. It was thus proposed that the cross-likning of myosin in salted fish paste is responsible for textural changes of the gels.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 51 (9), 1559-1565, 1985

    公益社団法人 日本水産学会

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