土佐湾産魚種の戻り発現に及ぼす水晒しの影響

概要

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Gel-forming ability at 30-90°C of unwashed or washed meat from 19 fish species, which were caught off Kochi Prefecture and are usually used for Age-mono (a fried product of fish meat paste), was investigated to utilize their meat as raw materials for Kamaboko.The fish species used could be classified into the following 4 groups. Type I (3 species): neither unwashed nor washed meat gels disintegrated at any temperature examined. Type II (3 species): unwashed meat gels disintegrated at about 60°C, but washed ones improved. Type III (6 species): both unwashed and washed meat gels disintegrated at about 60°C. Type IV (7 species): unwashed meat gels disintegrated at about 60°C, but washed ones newly disintegrated at about 40°C. The gel forming ability at 80°C of Type I (unwashed or washed meat) and Type II (washed meat) was enough for Kamaboko and that of Type III was also improved to some extent by washing.It was suggested that washing the meat is not necessary for Type I and is useful for Types II and III, but that it is not good for Type IV. It should be emphasized that the fish of Type IV are a novel group in view of the fact that the Modori-phenomenon was newly induced at around 40°C by washing the meat, accompanied by the degradation of myosin heavy chain.
日本水産學會の論文