スケトウダラすり身加圧ゲルの加熱による性状変化

概要

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The breaking strength of pressure-induced gel (P gel) from salted ground meat of walleye pollack surimi increases remarkably together with the change in subunit composition of myofibrillar (Mf) protein during storage at a low temperature (5°C). These changes in breaking strength and the subunit composition of Mf protein are unfavorable for fixing the quality of commercial P gel products. This study was carried out to discover whether the above changes are able to be controlled or not by the heat-treatment of P gel at high temperatures. Thus, the P gel, after storage at 5°C, was subjected to heat-treatment at 90°C for 30 minutes (P-H gel). Although the heat-treatment of P gel caused a slight decrease in its break-ing strain together with a loss of its transparency, its breaking strength and subunit composition of Mf protein were practically unchanged. Subsequent storage of the P-H gel, thus prepared, at 5°C for 120h did not exert any unfavorable influence on the breaking strength, breaking strain, and subunit composition of Mf protein. The results clearly indicated favorable conditions for fixation of the quality of P gel by heat-treatment.
日本水産學會の論文