スジエビ（Ｐａｌａｅｍｏｎ　ｐａｕｃｉｄｅｎｓ）筋肉の冷凍貯蔵中の変化について

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  • Changes of Suziebi(Palaemon paucidens) muscle during freeze storage.
  • スジエビ Palaemon paucidens キンニク ノ レイトウ チョゾ

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Crude actomyosin was prepared from living suziebi (Palaemon paucidens) and some properties of it were investigated by the measurement of actomyosin Ca2+-ATPase activity. The thermo-stability of the Ca2+-ATPase of the crude actomyosin was higher than that of antarctic krill. Two optimum pHs of Ca2+-ATPase activity were observed at alkaline and acidic regions and its pH-stability was highest in neutral region. The addition of about 7mM CaCl2 brought about the maximal Ca2+-ATPase activity.<BR>The effect of freezing on actomyosin Ca2+-ATPase activity, solubility in 0.16M or 0.6M KCl solution of muscle proteins and myofibril structure was investigated using suziebi muscle. Muscle obtained immediately after catching suziebi was freezed at -20°C and -80°C and stored up to 90 days. Muscle stored at -80°C exhibited no changes, but storage at -20°C gave some effects on muscle: The Ca2+-ATPase activity of muscle homogenate increased to about 130% after 25 day-storage at -20°C. The solubility of muscle proteins in 0.6M KCl solution and the thermo-stability of Ca2+-ATPase activity gradually decreased. Nevertheless, a micro structure and Z-line of myofibril were not influenced.<BR>These results suggested that the nature of suziebi muscle resembled those of Atka makerel and Alaska pollack etc. and differed from that of antarctic krill, which was damaged easily by freezing. Thus, it seems possible to use suziebi muscle as food material of good quality.

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