魚類筋肉のゲル形成能に及ぼす解糖系酵素の影響〔英文〕

概要

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A minced muscle of three species of fish (red sea bream, Pacific mackerel and carp) was washed with 0-0.15M NaCl, processed to kamaboko, and examined for the relationship between its gel strength and the remaining amount of two glycolytic enzymes, aldolase (ALD) and glyceraldehyde3-phosphate dehydrogenase (GAPDH). Irrespective of fish species and storage period of muscle, the increase of NaCl concentration in the washing solution reduced the remaining ALD and GAPDH (%), and increased the gel strength of the kamaboko prepared. The gel strength of kamaboko related more closely to the remaining ALD (%) than GAPDH (%). Increase of pH of the washing solution resulted in the decrease of both remaining enzymes (%). In addition, the minced muscle gave rise to a kamaboko of the maximum gel strength when washed with NaCl solutions at around pH 7, suggesting a gel strength reduction due to myofibrillar protein denaturation occurring on the alkaline side.Once-washed muscle gave rise to a kamaboko of which gel strength was about three times higher than that of kamaboko from unwashed muscle. However, repeated washings of the muscle did not increase the gel strength of the kamaboko any more. These results were essentially parallel to the changes of both remaining enzymes (%) in muscle.