凍結貯蔵スケトウダラ肉のたん白質変性-I. : 冷凍すり身のたん白質溶出量とかまぼこ形成能

概要

論文の詳細を見る
Changes in protein extractability and Kamaboko forming ability of muscle of Alaska pollack during processing into frozen Surimi and cold storage at -10°C up to three months, were examined. The protein extractability of the washed fish muscle was not much less than minced muscle, when 0.45 M KCl-phosphate buffer solution was used as an extractant, but the amount of extractable protein in Surimi decreased markedly during cold storage at -10°C. When frozen Surimi samples were extracted with 0.45 M KCl-phosphate buffer containing 1.5 M urea, the protein extractability was considerably higher than with the extractant con-taining no urea. The myofibrillar protein extractability of Muen-surimi was higher than that of Kaen-surimi. An addition of 10 mM sodium sulfite to an extractant containing urea did not result in higher extractability. The urea presumably cleaved intermolecular hydrogen bonds formed in both Surimi. However, it is assumed that intermolecular disulfide bridges may not be formed. Muen-surimi stored at -l0°C deteriorated faster than Kaen-surimi. It became useless as a material for Kamaboko after approximately 1.5 months, while Kaen-surimi maintained a good Kamaboko forming ability up to 2.5-3.0 months in cold storage.