魚肉の坐りについて-VI : 有機変性劑と無機塩の共存の影響

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In order to obtain further knowledge on the function of the inorganic salts in the setting, the influence of u ?? ea and guanidine hydrochloride (abbrev. Gu-HC1) present with inorganic salts have been studied, using horse mackel meat* as a sample. Even when u ?? ea or Gu-HC1 is present in so low concentration with inorganic salts as it cannot for itself make the meat set, setting of the meat due to inorganic salts is in general decidedly enhanced (Figs. 1 and 2). Thus under coexistence of a small amount of the organic denaturants, anions may be sorted as 1. those (0.1M C1- and NO3-, 0.3-0.5M SO4--) which cannot for themselves make the meat set, but are helped to form jellies; 2. those (0.3M C1- and 0.1M SO4--) which for themselves are effective in setting, but are promoted to form jellies of higher elasticity and strength; 3. those (0.1M SCN-, 0.3-0.5M NO3-, and 0.5M C1-) which for themselves are highly capable for making the meat set, but are enhanced to produce friable jellies; 4. those (0.3-0.5M SCN-) which for themselves cause the meat set into friable jellies and are unlikely affected by organic denaturants. As it has been observed, there are two ways in the course of friable jelly formation, different according to the reagents added; a friable jelly is produced ‘A’ as such at the beginning, or ‘B’ through a jelly of high elasticity and strength. When a friable jelly is formed under coexistence of inorganic salt with Gu-HC1 or concentrated urea, the course is of type ‘A’ (Fig. 4), while under the influence of salts and urea of low concentration present together, it follows course ‘B’ (Fig. 3). It is notable that Gu-HC1 or urea alone forms jelly of type ‘B’ even when present in high concentration3). Interpreting these results in the light of assumption that hydration of proteins and formation of some gel structure are the essential factors of setting phenomenon, the authors have been led to the concept: (1) moderate denaturation of proteins would be necessary for the formation of jelly of high elasticity and strength, while excessive denaturation would result in the formation of a friable jelly; (2) inorganic anions could take part in producing a gel-structure by their action to denature proteins as well as in increasing the hydration of proteins. * Sample meat was mixed with half its own weight of water.

魚肉の坐りについて-VI : 有機変性劑と無機塩の共存の影響

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