水産動物肉に関する研究〔英文〕-42-

概要

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The behavior of heat denatured actomyosin purified from several species of fishes was investigated by means of viscosity measurement and the results were compared among different species. They are summarized as follows; (1) The decrease in the intrinsic viscosity caused by the heat denaturation considerably differs from species to species. That is, when heated for 30 min. the shotted halibut actomyosin shows the drop in viscosity at 25°C, the Japanese mackerel at 30°C and the sword fish at 35°C. (2) The denaturing temperature of fish actomyosin may have a relation to the temperature in which the fish lives.
社団法人日本水産学会の論文