高圧によるスケトウダラすり身のゲル化と筋原線維タンパク質の変化

概要

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Frozen surimi of Alaska pollack was ground with 2.5% NaCl and treated by a high hydrostatic pressure. Strong gel was formed from the salted paste by treatment at 2.0-4.0kbar at 0°C for 10min. The gel by 3.0kbar pressure treatment had the greatest gel strength. The high pressure-induced gel was different from the heat-induced gel in its property. It had greater gel strength and is more transparent in the appearance compared with the heat-induced gel. The high pressure-induced gel had a small amount of myosin heavy chain and concomitantly a large amount of high molecular weight components. Furthermore, it also had a large amount of Cl component which was not solubilized with SDS-urea-mercaptoethanol medium, whereas the heat-induced gel had no such component. These findings suggest that gel-formation by a high pressure depend largely on the cross-linking of myosin heavy chain. These results indicated that gelation of meat paste induced by a high pressure may be advantageous to processing of a new type fabricated food from fish meat.
日本水産學會の論文