戻り発現条件が異なる魚種に対する二段加熱効果の差異

概要

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Two-step heating (2S heating) is one of the processes used for strengthening kamaboko gel. The usefulness of 2S heating on meat pastes from various modori-inducing types of fish (Type I-IV) was examined. 2S heating was carried out by heating at 40°C for various periods, and subsequently at 80°C for 20 min. The gel strength of 2S heated gels was compared with that of gel heated only at 80°C for 20 min to evaluate the effectiveness of 2S heating. 2S heating was not effective for the washed meat gels from Type IV, whose washed meat indicates modori-phenomenon at 40°C. The gel strength of the 2S heated gels decreased with heating time at 40°C, accompanied by degradation of myosin heavy chain. These results imply that the degradation of myosin heavy chain is responsible for gel disintegration and that the degraded product of myosin heavy chain does not contribute to the gel forming ability of the meat. The results also indicate that 2S heating (40→80°C) to strengthen the gel fails when the washed meat of fish Type IV is used.
公益社団法人日本水産学会の論文