水産動物肉に関する研究-XXXXI : 魚筋肉プロテアーゼについて(その2)魚筋肉プロテアーゼとかまぼこの“火戻り”との関係について

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Previously, we reported that the fish muscle protease obtained as supernatant of the muscle homogenate with water indicated the maximum activity on casein at 60-65°C, pH 8.0, and that the KAMABOKO, or a food made of fish meat, with trypsin added decreased remarkably its ASHI or gel strength in comparison with the control, so the decrease of ASHI of the KAMABOKO appearing between 50-65°C might owe to the action of the protease. This time, we showed that the absorption at 275mμ in trychloroacetic acid soluble fraction of the reaction mixture at 65°C is due to the protease activity itself, not to the turbidity of the other substances and that the protease in the minced muscle is carried away by washing with water. However, whether the breakdown of ASHI found in some stage of temperature is based upon the action of the protease remains still unexplained.
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