スケトウダラすり身の酸処理による肉糊のゲル形成能とミオシン重鎖の変化

概要

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Frozen surimi from walleye pollack, which contained sugars but no polyphosphate, was thawed and acidified to pH 6.0 on addition of a small amount of acid (HCl). During treat-ment with the acid at 2°C, part of the surimi was taken out, neutralized with dilute alkali (NaOH), and subjected to the following investigation. The quality of the surimi thus acid-treated was assessed by measuring its myofibrillar Ca-ATPase activity and cross-linking of myosin heavy chain along with gel formation of the salt-ground meat set at 25°C, which was prepared from the same surimi material. It was found that a decrease in myofibrillar Ca-ATPase activity of surimi together with a deterioration of the gel-forming ability of the salt-ground meat were both proceeded by the passage of time for acid treatment, and that the setting gel-forming ability of the salt-ground meat, which was prepared from neutralized surimi after 48h of acid treatment, was comparable to that of salt-ground meat from acidified surimi without neutralization. These results indicated that an irreversible deterioration in the quality of surimi was induced under an acidic environment even when the surimi material was stored in ice.