サバの胃内化学処理のかまぼこ形成能に及ぼす影響について

概要

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The existence of a correlation between the kamaboko-forming ability and the inhibition of the rapid softening of the muscle of mackerel, Scomber japonicus, was investigated. An alkaline solution was injected into the stomach of living mackerel in order to neutralize the gastric acid secreted therein, and the fishes were killed 30 minutes after the injection. They were separated into two groups in each experiment, one of which was left intact and the other eviscerated, and stored at a temperature of about 4°C. Optical microscopy showed that the rapid softening of the muscle was inhibited by the alkaline solution treatment, but the kamaboko-forming ability was not affected by the treatment. This fact that the kamaboko-forming ability was not affected by the inhibition of the rapid softening was ascertained both by the experiment in which histamine solution was injected into the stomach in order to accelerate the softening and by the determination of the cathepsin D activity of the muscle. In all cases, the deterioration of the kamaboko-forming ability with the lapse of time was much lower for the eviscerated fishes than for the non-eviscerated ones. The injection of sodium and calcium chloride solution into the stomach increased the kamaboko-forming ability, as compared with the results observed in the control and in the alkaline solution treatment.
公益社団法人日本水産学会の論文