Effect of pig plasma components on the modori of walleye pollack surimi gel

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  • スケトウダラすり身加熱ゲルの戻りに及ぼす豚プラズマ成分の影響
  • スケトウダラ スリミ カネツ ゲル ノ モドリ ニ オヨボス ブタ プラズマ セイブン ノ エイキョウ

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Abstract

Pig plasma was freeze dried and fractionated into 5 fractions, namely I, II+III, IV−1, IV−4, and V, according to the method of Cohn. Walleye pollack surimi paste was prepared by mixing surimi with 2.7% NaCl and 25% water containing various amounts of pig plasma powder or plasma fractions and then preheated at 60°C for 0-120 min to induce modori prior to heating at 90°C for 30 min. During preheating, the surimi gel strength and deformation greatly decreased. The addition of pig plasma more than 0.2% completely inhibited not only modori but also the breakdown of myosin. To investigate active components in pig plasma, each fraction was added to the surimi paste and heated at 60°C. The fractions II+III and IV−4 showed higher inhibitory effects on modori and myosin degradation. The mixture of fractions II+III and IV−4 almost completely inhibited both reactions. These results suggest that the modori inhibitory activity of pig plasma is mainly ascribed to the inhibition of myosin degradation by more than two components in the fractions II+III and IV−4 containing proteinase inhibitors.

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