<資料>水産食品の製造と魚介類のプロテイナーゼ

概要

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記事区分：資料There are various kinds of proteinases in tissues, including muscle tissues, of fish and shellfish. As proteinases in the tissues of fish and shellfish, cathepsins B, D, and L, and heat-stable alkaline proteinase (HAP) and the like are known. These proteinases are essential factors in the metabolism of the tissue proteins of living fish and shellfish. On the other hand, when fish and shellfish are used as food, they are generally dead. Even after death, however, proteinases (and others) in tissues remain active, and they participate in the hydrolysis of tissue proteins during the food processing of fish and shellfish. This article deals with the connection of tissue proteinases with the texture of kamaboko (heated fish meat paste), funa-zushi (crucian carp salted and ripened with boiled rice), and ika-shiokara (squid mantle muscle salted and ripened with squid liver) among various aquatic foods, and shows that HAP in kamaboko, cathepsin D in funa-zushi, and cathepsin L in ika-shiokara participate in the textural change of meat paste gel or meat during processing.
近畿大学の論文
2000-03-31