魚類筋原繊維の冷凍耐性に及ぼす筋肉圧搾液の影響(魚肉の原料学的特性に関する研究-4-)

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The insolubilization of fish myofibril (Mf) during frozen storage at -20° or -30°C was investigated with 3 systems, Mf-muscle press juice, Mf- supernatant of heated press juice, and Mf- isotonic NaCI solution. The freeze insolubilization of Mf was retarded by both whole muscle juice and the supernatant of the heated juice. The retarding effect of press juice, however, varied widely among species of fish, while that of the supernatant of heated juice showed little variation. The fish used, in decreasing order of effect, were: red branchiostegus fish, crucian carp, spotted shark, horse mackerel and chub mackerel. The species difference was found to be mainly due to species specific effects of the heat coagulable fraction of muscle press juice. This fraction of branchiostegus fish prevented insolubilization of Mf, while that of chub mackerel or lizard fish not only accelerated the insolubilization but decreased the protective effects of sucrose on Mf during frozen storage.
日本水産學會の論文