多獲性多脂魚タンパク貭の高度利用-I : マイワシの死後硬直と抽出タンパク貭の性状

概要

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The post mortem chemical changes that take place in the flesh of iced sardine were studied. The extractability of myofibrillar protein from dark-fleshed fishes is known to be low, because the gel fraction is formed easily during extraction by the usual method. Thus a modified extraction method has been developed for the proteins of sardine flesh. Rigor mortis in sardine has a shorter duration than that in white-fleshed fishes. From this reason, the assessing of rigor mortis is an effective measure. Therefore, we tried a new device, a “rigorometer”, to measure rigor mortis instantly. The Post mortem stage of iced sardine was examined in relation to the pH value and rigor mortis; the onset of full rigor was found after 7 hr, the end of rigor after 15 hr, and the ultimate pH (5.5) after 17 hr. And in the stage of full rigor, the myofibrillar protein was highly extractable and had a relatively high Ca2+ ATPase activity.
公益社団法人日本水産学会の論文