塩ずりした魚肉の品質に及ぼす保管温度の影響

概要

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Salted meat paste and surimi (defrosted) were separately stored at various temperatures (2-45°C) to study the effect of temperature on the change in their gel forming ability by measuring the jelly strength of Kamaboko gel. The first order rate constants (kJ) for the deterioration in gel forming ability of the salted meat paste and the surimi increased in the order of tilapia<white croaker<Alaska pollack. A comparison of the kJ, values of the salted meat paste and the surimi from the same fish species revealed that the deterioration of the salted meat paste occurred at a faster rate during storage. The rate constants (kD) for the denaturation of myofibrillar Ca-ATPase in the salted meat paste and the surimi during storage were also determined at various temperatures. It was thus found that thermodynamic activation parameters, estimated from the ARRHENIUS plots of kD values, were proximate to the same parameters from the deterioration reaction of gel forming ability in both cases of the salted meat paste and the surimi for each fish species.These results indicated that the deterioration of the salted meat paste during storage was attributable to the accelerated deterioration of surimi by mixing with 3% NaCI, and that the deterioration of both salted meat paste and surimi were caused by thermal denaturation of myofibrillar protein.
社団法人日本水産学会の論文