チリマアジの肉糊のゲル形成と筋原線維タンパク質の変化に見られる特徴

概要

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It is already known as “setting phenomena” that the breaking strength of salt-ground meat from walleye pollack, pre-incubated at 30°C or below, increases remarkably when further heated at 90°C.On the other hand, the breaking strengths of salt-ground meat from jurel, preincubated at any given temperature between 20 and 60°C, hardly change upon heating at 90°C. It is also known that the increase in breaking strength of the heated gel from walleye pollack is strongly correlated with the formation of cross-linked myosin heavy chain in it. However, this is not the case in the heated gels through pre-incubation at any temperature of salt-ground meat from jurel. The water drip together with released protein isolated from the heated gel of walleye pollack, formed by preincubation at 30°C or below, is small in quantity, whereas those from the heated gels of jurel, formed at any preincubation temperature, are of relatively large quantity.