魚肉たん白質冷凍変性の防止に関する研究-I. : グルタミン酸ナトリウムの抑制効果

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1. The effect of the monosodium glutamate on the frozen-storage denaturation of the fish muscle actomyosin was studied by an in vitro model test of the isolated actomyosin as well as by a frozen-storage test of the washed mince of the fish meat. Besides the Naglutamate-free control group, glucose-added and urea-added groups were examined for comparison. 2. In the model test, 0.3M Na-glutamate was found as effective as or even better than 1M glucose in preventing the denaturation of actomyosin as far as the data on the solubility, viscosity, ATPase activity and the ultracentrifugal patterns are concerned (Figs. 2-5). There was not much difference between the results carried out in 0.6M KCl and those in 0.05M KCl. The addition of urea was rather promotive to the denaturation. 3. In 0.6M KCl, the effect of Na-glutamate approached the maximum beyond 0.025M (0.42%) (Fig. 6). 4. The Kamoboko jelly made of the frozen mince with added Na-glutamate was better than those of the control group in the keeping qualities as measured by the jelly strength, folding test and the amount of expressible water, and also by the amount of soluble proteins (Table 1). 5. The present results suggest the applicability of the model test for screening the additives for preventing the freezing denaturation, as well as for studying its mechanism.
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