ミオシン加塩ゾルのゲル化特性〔魚肉タンパク質の原料学的特性に関する研究-11-〕

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The salt-added myosin sol (90-92% moisture, 2.5% NaCl, pH 6.8-7.0) prepard form ten species of teleosts and rabbit were examined for their gelaiton propertiees, and both suwari, setting phenomenon occuring at 30-40, and modori, gel-disintegration phenomenon occuring at around 60, were found in the gelation. The setting and disintegration properties of myosin were both highly specific with specific with species: rabit and dolphinfih were difficult-setting and difficult-disintegrating species: yellow mackerel and oval-filefish were difficult setting and easy-disinte-grating species: flying fish, flathead, grubfish and nibe-croaker and filefish a little esy-setting and easy-disintegrating species. Such characteristics in the gelation pattern of the myosin solproves to strongly resemle to theat of the meat paste prpared form the corresponding secies.
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