マアジ塩漬肉を乾燥するときに起こる筋原線維タンパク質の変化

概要

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Minced meat from horse mackerel was soaked in 3M NaCl solution for various periods at 4°C, in order to set the NaCl concentration of the meat in the range of 0.14-1.90M. The cured meat was then dehydrated at 20, 30, and 40°C, and the changes in myofibrillar Ca-ATPase activity, salt concentration, and myosin heavy chain in the meat were investigated as a function of the dehydration time. With the increase in salt concentration of the cured meat together with the rise in tempera-ture applied to dehydration, myofibrillar Ca-ATPase was rapidly inactivated. On the other hand, myosin heavy chain in the cured meat only decreased with concomitant formation of its polymer when the cured meat containing 0.68-1.60M NaCl was subjected to dehydration at 30°C However, almost no change occurred during dehydration of such cured meat at 20 or 40°C. The results propose a favourable process for manufacturiing dried products from salted horse mackerel.
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