スケトウダラ筋肉の塩漬中に起こる筋原線維タンパク質の生化学的変化

概要

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Three types of Alaska pollack meat (fillet, mince, and surimi) were soaked in 3M NaCl (pH 7.0) solution at 4°C. During soaking, NaCl concentration, gel strength, and biochemical properties such as myofibrillar Ca-ATPase total activity along with myosin heavy chain content of meat were measured. Changing rates of these indicates were also examined. The increase in NaCl concentration of meat to give 0.8M caused the increase in gel strength of meat, accompanied by the formation of cross-linked myosin heavy chain in it. The changes in gel strength and myosin heavy chain of surimi induced by the soaking proceeded faster than in the other two types of meat. The relatively high content of intact myosin in surimi was presumed to be responsible for these faster changes. A series of these results was very similar to the case of salted meat paste induced by setting in a process of producing kamaboko gel.
日本水産學會の論文