乾燥によるスケトウダラ塩漬肉中の筋原線維タンパク質の変化と乾燥温度の影響

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Salt concentration of minced meat from walleye pollack was fixed among 0.14-2.1M by soaking in 3M NaC1 for various periods at 4°C. During the dehydration of the cured meat at 30, 40, and 50°C. inactivation of myofibrillar Ca-ATPase and formation of myosin heavy chain polymer (as estimated on SDS-polyacrylamide gel electrophoresis) were investigated. On dehydration of the uncured meat containing NaCl corresponding to 0.14M, its myofibril-Jar Ca-ATPase activity and myosin heavy chain were hardly changed irrespective to dehydrat-ing temperature. Whereas the cured meat containing 0.9M NaCl was dehydrated at 30°C. myofibrillar Ca-ATPase was slowly inactivated with the accumulation of myosin heavy chain polymer having a relatively larger molecular size (HCn'). On dehydration, with the rise in temperature of over 40°C together with the increase in NaCI concentration of cured meat, myofibrillar Ca-ATPase was rapidly inactivated and the myosin heavy chain polymer (HCn') did not accumulate much.
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