ウマヅラハギ・ミオシンゲルの火戻り〔英文〕
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概要
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In order to elucidate the mechanism of “himodori”, the thermally induced disintegration of fish meat gel, some experiments were performed with the myosin prpared from the oval filefish Navodon modestus. Oval filefih myosin displayed thermally induced gelation curver similar to those of meat paste. Addition of protease inhibitors to myosin sol preened to some extent th himodori disintegration, though the preventive effect vanished gradually at 60°C. On the other hand, the addition of n-butyl alcohol showed a marked inhibitory effect, depressing himodori completely. It was discused from these results that the formation of a specific netwark structure in gel is a prerequisite for himodori disintegration, which is in turn promoted by the action of proteases.