筋原線維タンパク質の性状変化からみた連続式ミキサ-によるすり身の塩摺り条件の検討

概要

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Frozen surimis made from Alaska pollack and thread-fin bream were ground with NaCl and with three different types of mixers. The efficiency of the mixers was examined by measuring the changes in temperature of salted meat paste, the salt-solubility of myofibrillar (Mf) protein along with cross-linking of myosin heavy chains (HC) in the paste, and the jelly strength of kamaboko made from the same paste.The highest jelly strength was obtained from salted meat paste ground at a temperature below 10°C and 23°C in the cases of Alaska pollack and thread-fin bream, respectively. As the temperature of the meat paste roses, insolubllizatton of Mf protein along with the formation of a myosin HC polymers was observed.From the results above-mentioned method the necessity of grinding surimi with NaCl, socalled “shiozuri”, in order to produce a favorable quality of kamaboko was revealed.
日本水産學會の論文