高温加熱ゲルの物性に及ぼす水溶性タンパク質の影響

概要

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The effect of sarcoplasmic proteins (Sp) on rheological properties of heat-induced fish meat gel was examined, using a model system. Actomyosin (AM) and Sp were prepared from the muscle of sea bass Latsolabrax japonicus, mixed with various proportions with 3% NaCl, and heated at °C for 15min (H-gel), or further retorted (steamed) at 120°C for 4min (HR-gel). The gels formed were examined for rheological properties by organoleptic tests, rheometer, differential scanning calorimeter, etc. HR-gel from 100% AM was more fragile and showed less water-holding capacity, compared to the H-gel. It was not the case with AM+Sp: HR-gel showed more springiness and higher water-holding capacity than H-gel, as also supported by differential scanning calorimetry. It was concluded from these results that the modes of interaction of Sp with AM during heat-induced gel formation widely differ from each other depending upon the conditions applied.
日本水産學會の論文