Relationship between Critical Water Content and Denaturation of Myofibrillar Protein in Fish Surimi.

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  • 魚肉すり身中の筋原繊維蛋白質の変性と限界含水率との関係
  • 魚肉すり身中の筋原繊維タンパク質の変性と限界含水率との関係
  • ギョニク スリミ チュウ ノ キン ゲン センイ タンパクシツ ノ ヘンセイ ト ゲンカイ ガンスイリツ ト ノ カンケイ

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Abstract

Since equilibrium water content (We) was considered to decrease with the denaturation of fish muscle protein, critical water contents (Wc), which were obtained on the characteristic dehydration curve during dehydration with a low osmotic sheet, were measured to investigate the relationships between the denaturation of myofibrillar (Mf) protein and Wc in tilapia surimi during storage for 0, 2, 4, 6, 8, and 10 days at 0°C. An inflection point was obtained in the falling rate period of logarithmic dehydration curve for the surimi, and it was named the second critical water content ((Wc)2). The (Wc)2 decreased with decreases in MfCa2+-ATPase total activity and Mf solubility during storage. Positive high correlations between (Wc)2 and MfCa2+-ATPase total activity, and between (Wc)2 and Mf solubility were obtained. As a result, (Wc)2 could be useful as an index for evaluating protein denaturation.

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