マアジ背肉の塩漬・乾燥処理時におけるトランスグルタミナーゼ製剤の添加効果

概要

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The effect of addition of microbial transglutaminase (TGase) to the salt-treated dry fish products was studied in comparison to the control. Dorsal meat from fresh horse mackerel was soaked in 2 M NaCl for the longest 24 h at 4℃. After the NaCl soaking for 6 h, salt-treated meat was dried at 30℃ for various hours. During soaking, NaCl concentration of meat was gradually increased, but the ratio of NaCl increasing of meat surface was much higher than that of inside. On SDS-PAGE, the preferential crosslink of the myosin heavy chain (MHC) by addition of TGase was clearly observed in both of the soaking and drying process. The loss of myofibrillar Ca-ATPase activity was not affected in the soaking, but suppressed in the drying process in case of addition of TGase.
日本食品化学学会の論文
2007-04-27