鮮肉活性魚肉粉末(AFPP)原料としてのペル-・ヘイク魚肉の特性と精製

概要

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Peruvian hake meat was compared with Alaska pollack meat to understand the properties of meat. Actomyosins were prepared from Peruvian hake and Alaska pollack. ATPase activity, ATP sensitivity, super precipitation, intrinsic vicosity and SDS gel filtration pattern were measured for these actomyosins. There were not many big differences between Peruvian hake and Alaska pollack. The results suggested that Peruvian hake meat is normal except that it contains a protease in the water soluble fraction. Therefore, in order to remove the protease from Peruvian hake meat, the following method was developed. Peruvian hake meat was washed 5 times by usual surimi-making method, the washed meat was dissoloved in 0.45M salt solution and the salt solution was diluted with water. By this method, the myofibril structure was broken, the interior of the muscle structure was washed, the protease was removed from the muscle and the purified surmi was got. The purified surimi has a good kamaboko-forming property and can be used as raw material of AFPP.
日本水産學會の論文