On the Gelation of Fish. (A Preliminary Report)
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概要
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A well-known but unexplained phenomenon that fresh meat of fish ground with common salt yields a sticky paste-like substance which sets to an elastic gel on heating was studied physicochemically. Velocity of gelation was determined by measuring time required until no more paste adheres to smooth surface of an aluminium plate dipped in it. The time of set was found to vary with freshnesss of meat, water content of paste, amount of salt added, kind of the salt, hydrogen-ion concentration and temperature. The experimental results suggest that myosin, a globulin fraction of muscle protein which is contained in fibrils in a state of gel, is dispersed by the mechanical grinding and agitating operation in the salt so ution, yielding an unstable sort of sol and this transforms to a new gel through mutual aggregation of the colloidal particles of myosin but not through heat denaturation of myosin itself.
- 社団法人 日本水産学会の論文