Improvement of thermal gel-forming ability of red tilefish Branchiostegus japonicus meat by alkaline-saline washing

TAKAHASHI KIGEN, KUROSE KOUICHI, OKAZAKI EMIKO, OSAKO KAZUFUMI

doi:10.2331/suisan.17-00004

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アルカリ塩水晒しによるアカアマダイBranchiostegus japonicus筋肉加熱ゲル形成能の改善
アルカリ塩水晒しによるアカアマダイBranchiostegus japonicus筋肉加熱ゲル形成能の改善
アルカリシオミズサラシニヨルアカアマダイ Branchiostegus japonicus キンニクカネツゲルケイセイノウノカイゼン

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Abstract

Red tilefish Branchiostegus japonicus meat exhibits poor thermal gelation properties, making it hard to utilize the fish as a raw material of gel products. We therefore investigated the effect of washing on the thermal gel-forming ability of red tilefish meat. Alkaline-saline (0.2% NaHCO₃+0.15% NaCl) washing was the most effective to improve the thermal gel-forming ability of the fish meat compared to other washings with fresh water, alkaline (0.2% NaHCO₃) solution, and saline (0.15% NaCl) solution. Myosin heavy chain (MHC) degradation in the fish meat was inhibited by alkaline-saline washing, as well as alkaline washing and saline washing. On the other hand, surface hydrophobicity of the proteins in red tilefish meat was significantly increased by alkaline-saline washing (p<0.05). These results suggest that the thermal gel-forming ability of red tilefish meat using alkaline-saline washing was improved by the increase of surface hydrophobicity of the fish proteins as well as by suppression of MHC degradation.

Journal

NIPPON SUISAN GAKKAISHI

NIPPON SUISAN GAKKAISHI 83 (5), 777-784, 2017

The Japanese Society of Fisheries Science

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Improvement of thermal gel-forming ability of red tilefish <i>Branchiostegus japonicus</i> meat by alkaline-saline washing