イトヨリダイのゲル形成能に与える再凍結の影響

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  • 岡田 佳子
    東京工科大学大学院バイオ・情報メディア研究科 バイオニクス専攻
  • 阿部 周司
    東京工科大学大学院バイオ・情報メディア研究科 バイオニクス専攻
  • 梶原 一人
    東京工科大学大学院バイオ・情報メディア研究科 バイオニクス専攻

書誌事項

タイトル別名
  • Effect of Freeze-thaw Cycles on Gel-forming Ability in Threadfin Bream Frozen Surimi
  • イトヨリダイ ノ ゲル ケイセイノウ ニ アタエル サイトウケツ ノ エイキョウ

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抄録

The effects of freeze-thaw cycles on the gel-formation ability of threadfin bream frozen surimi were studied. The rheological properties of the gel were measured by rheometer. The rates of cross-linking reaction of myosin heavy chain (MHC) of the gel were estimated by SDS-PAGE. Myosin head denaturation of surimi was assessed by measuring its myofibrillar Ca-ATPase activity. Freeze-thaw cycles caused slightly decreasing in Ca-ATPase of the threadfin bream frozen surimi. However, breaking strength, breaking strain and MHC cross linking reaction were hardly changed by freeze-thaw cycle. From these results, it was found that threadfin bream frozen surimi was less affected by the freeze-thaw cycle on gel-forming ability.

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