魚類筋肉構成たんぱく質に関する研究-XIII : スケトウタラ冷凍すり身中のアクトミオシン量とかまぼこの品質の関係

概要

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Muen-surimi of different qualities were prepared from dewatered muscle stored at 3°C or 5°C for various time intervals and Kaen-surimi of different qualities were prepared from muscle paste containing 2.5 % NaCl and stored at 20°C for various time intervals. The amount of actomyosin in surimi was determined as Ca2+-ATPase total activity and the quality of Kamaboko from the same material was determined by its jelly strength and folding test. 1. It was found that a decrease in the amount of actomyosin in surimi and concomitant deterioration of the quality of Kamaboko prepared from the same material occurred with respect to the length of storage of raw material. 2. In all of the surimi studied, it was found that the decrease in the amount of acto-myosin was correlative with the inactivation of Ca2+-ATPase, and not with the insolubility of salt soluble protein. Inactivation of Ca2+-ATPase and simultaneous insolubility of salt soluble protein were observed when ‘setting’ of the muscle paste proceeded markedly. 3. It was confirmed that there was a clear relationship between the amount of acto-myosin in surimi and the quality of Kamaboko as assessed by the folding test.