マダイかまぼこの火戻りに伴う物性の低下とその微細構造

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Normal and himodori kamaboko were prepared from cultured red seabream (Pagrus major), by two step heating and 60℃ heating (5h, 9h and 20h), respectively, and the samples were analyzed by rheological, electron microscopy, SDS-PAGE and immunoblotting methods. Normal kamaboko showed the highest breaking strength and gel-strength values (over 1050 g and 1250 g/cm^2 respectively) while a continuous decrease was observed with increasing heating time (with aprox. 600 g and 300 g/cm^2 respectively for the 20 h heating samples). The electron micrographs showed an equal distribution of black and grey areas in the normal kamaboko, while in the himodori kamaboko, an increased particle aggregation was noticed from the 5 h heated sample; moreover, for the 9 h and 20 h samples, an increasing white area was observed, been more evident in the last one. SDS-PAGE results showed a conjugated myosin heavy chain (MHC) in the normal kamaboko, and a continuous decrease in the bands was evident with increasing heating time at 60℃. The anti-MHC activity showed two bands in the normal kamaboko, while these decreased with increasing heating time. The anti-actin activity revealed a continuous decrease of the actin band and an increase of lower molecular protein bands. The anti-α-actinin activity bands showed only a slight decrease with heating time when compared to normal kamaboko. The results suggest the occurrence of an important digestion of myosin and actin in himodori kamaboko when compared with the two step method.
日本食品化学学会の論文
2006-08-31

マダイかまぼこの火戻りに伴う物性の低下とその微細構造

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