魚肉筋形質タンパク質の高圧処理による組織化に対する諸要因の検討

概要

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For the purpose of the utilization of sarcoplasmic protein of fish (Sp-P) as a food material, the behavior of the Sp-P under a high pressure was examined. Sp-P from sardine, walleye pollack, flatfish, and horse mackerel was observed to be insolubilized and precipitated at a pressure above 1, 500kg/cm2. When the concentration of Sp-P was above 50mg/ml, the protein was texturized. The characteristics of the texturized product were affected by many factors such as fish species, pH, protein concentration, pressure, and treatment time. An observation under a scanning electron microscope and physical measurement revealed that the structure of the texturized material was porous but elastic, and it was quite different from that of the coagulum obtained from Sp-P by heat treatment. It is concluded that pressurization might be an advantageous treatment for the texturization of Sp-P.
日本水産學會の論文