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Some attempts were made to find the reasonable conditions of frozen storage of Alaska pollack meat paste (“surimi”).Small blocks of Alaska pollack surimi were kept frozen at -20°, -30°, -40°, -60° and -80°C for one year and changes in muscle protein composition, SDS-polyacrylamide gel electrophoretic and ultracentrifugal sedimentation patterns of muscle protein fractions, and gel (kamaboko)-forming ability were followed at due intervals.At -20°C, myofibrillar proteins were gradually denatured, resulting in decreases of extractability and gel-forming ability, and in changes of ultracentrifugal pattern. At -30°C, denaturation of those proteins proceeded much more slowly than at -40°C. In contrast, no or little denaturation of myofibrillar proteins occurred below -40°C.It was concluded that -30°C is the most reasonable temperature for a short term storage up to several months, whereas -40°C is preferable for a long term storage up to one year.
公益社団法人日本水産学会の論文